Yeast (Saccharomyces Cerevisiae): Difference between revisions

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 '''''Saccharomyces cerevisiae''''' ('''brewer's yeast''' or '''baker's yeast''') is a species of yeast (single-celled fungus microorganisms). The species has been instrumental in winemaking, baking, and brewing since ancient times. It is believed to have been originally isolated from the skin of grapes. It is one of the most intensively studied eukaryotic model organisms in molecular and cell biology, much like ''[[Escherichia coli]]'' as the model bacterium. It is the microorganism behind the most common type of [[fermentation (biochemistry)|fermentation]]. ''S.&nbsp;cerevisiae'' cells are round to ovoid, 5–10&nbsp;[[micrometre|μm]] in diameter. It reproduces by [[budding]].<ref>{{cite book|last=Feldmann|first=Horst|title=Yeast. Molecular and Cell bio|date=2010|publisher=Wiley-Blackwell|isbn=978-3527326099}}{{page needed|date=January 2014}}</ref>
+===Model organism===
+[[File:S cerevisiae under DIC microscopy.jpg|thumb|''S. cerevisiae'', [[Differential interference contrast microscopy|differential interference contrast]] image]]
+[[Image:20100911 232323 Yeast Live.jpg|thumb|''Saccharomyces cerevisiae''<br />Numbered ticks are 11 micrometers apart.]]
+<!-- This Paragraph appropriated from the Model Organisms Page -->When researchers look for an organism to use in their studies, they look for several traits. Among these are size, generation time, accessibility, manipulation, genetics, conservation of mechanisms, and potential economic benefit. The yeast species ''[[Schizosaccharomyces pombe|S. pombe]]'' and ''S. cerevisiae'' are both well studied; these two species diverged approximately {{Ma|600|300}}, and are significant tools in the study of [[DNA damage (naturally occurring)|DNA damage]] and [[DNA repair|repair mechanisms]].<ref>{{cite book |first1= Jac A. |last1=Nickoloff |first2=James E. |last2=Haber |date=2011 |chapter=Mating-Type Control of DNA Repair and Recombination in ''Saccharomyces cerevisiae'' |doi=10.1007/978-1-59259-095-7_5 |pages=107–124 |editor1-first=Jac A. |editor1-last=Nickoloff |editor2-first=Merl F. |editor2-last=Hoekstra |title=DNA Damage and Repair |series=Contemporary Cancer Research |isbn=978-1-59259-095-7|doi-broken-date=1 August 2023 | chapter-url=https://link.springer.com/chapter/10.1007/978-1-59259-095-7_5}}</ref>
+''S. cerevisiae'' has developed as a [[model organism]] because it scores favorably on a number of these criteria.
+* As a single-cell organism, ''S. cerevisiae'' is small with a short generation time (doubling time 1.25–2 hours<ref>{{cite book |editor=Boekhout, T. |editor2=Robert, V. |date=2003 |title=Yeasts in Food: Beneficial and Detrimental aspects |publisher=Behr's Verlag |isbn=978-3-86022-961-3 |page=322 |url=https://books.google.com/books?id=GG-60Vtl81EC |access-date=January 10, 2011}}</ref> at {{convert|30|C|F|disp=or}}) and can be easily [[Cell culture|cultured]]. These are all positive characteristics in that they allow for the swift production and maintenance of multiple specimen lines at low cost.
+* ''S. cerevisiae'' divides with meiosis, allowing it to be a candidate for sexual genetics research.
+* ''S. cerevisiae'' can be [[Transformation (genetics)|transformed]] allowing for either the addition of new genes or deletion through [[homologous recombination]]. Furthermore, the ability to grow ''S.&nbsp;cerevisiae'' as a haploid simplifies the creation of [[gene knockout]] strains.
+* As a [[eukaryote]], ''S.&nbsp;cerevisiae'' shares the complex internal cell structure of plants and animals without the high percentage of [[non-coding DNA]] that can confound research in higher eukaryotes.
+* ''S.&nbsp;cerevisiae'' research is a strong economic driver, at least initially, as a result of its established use in industry.