INTRODUCTION

 Yeast is a unicellular fungi

 They are saprophytes as they feed on complex molecules such as
sugar, starch and other carbohydrates to obtain energy for its
growth and reproduction
 It undergoes asexual reproduction by budding or binary fission
 It finds application in several industries such as food industry,
biotechnology, pharmaceuticals et.c
 Is has nutritional benefits ( a good source of protein, vitamins and
minerals)
 It can be gotten from various sources such as; air, plants, skin of
fruits, animals, moist soil e.t.c
Reproduction in Yeast by Budding
Structure of a Yeast Cell
 YEAST CELL MORPHOLOGY AND PHYSIOLOGY

 Yeast cell is spherical (oval )in shape

 They are cream coloured in colonies
 Yeast undergoes aerobic and anaerobic respiration
 Products of aerobic respiration (presence of oxygen) is CO2 and H20
Glucose CO2 +H2O + Energy (ATP)

 Products of anaerobic respiration (absence of oxygen) is CO2 and alcohol

Glucose  CO2 + Alcohol + Less Energy
 YEAST METABOLISM
Aerobic Respiration
Oxygen is present
Glucose is converted to pyruvate
Pyruvate enters the Mitochondrion and undergoes TCA cycle
More energy ( 30 ATP is produced)
Anaerobic Respiration
Oxygen is absent
)

Glucose is converted to pyruvate

Pyruvate is converted to ethanol
No Mitochondrion, No TCA cycle
Less energy ( 2 ATP is produced)
Saccharomyces Cerevisiae is the most widely used yeast strain. The choice
of this special yeast strain as Baker’s yeast can be accounted to;
 Its Fast-acting ability to produce carbon dioxide gas, which is essential
for bread dough to rise.
 Its relatively high tolerance to sugar and salt which are present in bread
dough.
 It has a desirable flavor profile and is easy to grow and handle in a
commercial setting.