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Give the scientific names of torula yeast and baker's yeast.

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Last updated date: 19th Jun 2024
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Answer
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Hint: The scientific name refers to the ‘two-word’ formal naming system, in which most Latin words are used, first part being Genus of the and species in the second part of the word. In addition, yeasts are single-celled microorganisms that belong to the fungus kingdom and belong to the Saccharomycetaceae family. Torula yeast belongs to the genus Cyberlindnera and baker’s yeast belongs to the genus Saccharomyces.

Complete step by step answer:
A vast variety of yeast is available in nature which has led to its immense use in the fermented product. Fermentation is a process in which carbohydrate is converted into carbon dioxide and alcohol using yeast. One of the oldest and largest applications is the fermentation of sugars using yeast. They are very common in the environment and can be found even on the skin of fruits and berries. Yeast is the basic ingredient in fermented and baked food. Sugar can be converted into ethanol using yeast. Yeast is also used in the nutrient supplements. Also, in the field of bioremediation yeast plays a vital role. Yeast has economic importance.
More than 1000 species of yeast are available in an environment in which some of them are Candida albicans, Histoplasma, Cryptococcus albidus. Torula yeast is grown on wood alcohols and is edible. It gives a smoky flavor to food. The scientific name of the torula yeast is Candida utilis. Baker's yeast is used for bakery products and its scientific name is Saccharomyces cerevisiae.

Note: The torula yeast contains glutamic acid which is used in protein shakes and dips to thicken it. Monosodium-glutamate (MSG), is now replaced by torula yeast. Torula yeast acts as a chemical additive and has no nutritional value and can cause mild or severe allergic reactions, also headache and disorientation. Types of baker’s yeast are cream yeast, active dry yeast, compressed yeast, instant yeast, rapid-rise yeast, and deactivated yeast. In pizza and pan bread, deactivated yeast is used for baking. Baker’s yeast is also commonly called as brewer’s yeast.