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Fungi: Ascomycota


ascomycota

Saccharomyces Cerevisiae (a.k.a. Baker's Yeast)


A. Species Name


  • Saccharomyces Cerevisiae

B. Native Enviroment


  • Baker's Yeast can easily survive in many conditions by reverting to it's spore form.
  • The best conditions for Baker's yeast is in a fairly warm, not hot, wet place.
  • THose are the conditions that must be met for yeast to begin reacting and reproducing
  • Therefore the only conditions that bread can be made, is that at one point it has to be warm and very damp

C. Characteristics of the Organism


  • Baker's yeast is very unique in how it can be used to create many foods and drinks.
  • It can be frozen for long periods of time, and still be completely intact when thawed, and still able to make dough rise.
  • It is very stress resistant to hostile environments, like freezing, but loses most of its stress resistance when it comes into contact with nutrients.
  • It is referred to as a "budding yeast".
  • It ferments sugar into carbon dioxide and ethanol

D. Adaptations to the Environment


  • In a glucose limited environment the yeast was able to adapt in 450 generations.
  • The result was that the remaining glucose ws mainly of a form that was basically more efficient and able to carry out the same reactions as normal yeast, with much less glucose(sugar).

E. Ecological and Medical Roles


    Baker's yeast is not very important medically or ecologically, but it is very important to humans.
  • It allow bread to be made, as well as it allows the production of beer and wine. The process is nearly the same for both products, on some levels.
  • Without bread it would be very hard to get the right amount of carbohydrates as is needed, without constanly eating potatoes. It is also essential to human life that there is beer and wine, simply for intoxication.

F. A Picture or Sample of the Organism


Three Images of Saccharomyces Cerevisiae

yeast yeast yeast

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