Microbe of the month

Bread, beer, and wine have something in common: a tiny fungus plays an important role in all three. Saccharomyces cerevisiae, better known as baker’s yeast or brewer’s yeast, is a single-celled fungus that feeds on sugars. 

During fermentation, baker’s yeast converts sugars into carbon dioxide and alcohol, among other substances. The carbon dioxide causes bread dough to rise, while alcohol plays a key role in the production of beer and wine. People have been making use of these properties for thousands of years. 

Under the microscope, the small, oval yeast cells are easily recognizable. Sometimes you can see a small bud growing from a cell. This is called budding and is how baker’s yeast usually reproduces. Yeast is also an important model organism that scientists use to study processes within cells. 

Visit ARTIS-Micropia this month and discover this fascinating fungus for yourself under the microscope.