Discipline | Mycology |
---|---|
Language | English |
Edited by | John Armstrong, Dana Davis, Gianni Liti, Steve Oliver |
Publication details | |
History | 1985-present |
Publisher | |
Frequency | Monthly |
3.325 (2021) | |
Standard abbreviations | |
ISO 4 | Yeast |
Indexing | |
CODEN | YESTE3 |
ISSN | 0749-503X (print) 1097-0061 (web) |
LCCN | sf94092374 |
OCLC no. | 715436033 |
Links | |
Yeast is a monthly peer-reviewed scientific journal published by Wiley-Blackwell. It publishes original research articles, reviews, and short communications on all aspects of Saccharomyces and other clinically important yeasts. The journal focuses on the most significant developments of research with unicellular fungi, including innovative methods of broad applicability. The editors-in-chief are John Armstrong, Dana Davis, Gianni Liti, Steve Oliver. According to the Journal Citation Reports , the journal has a 2011 impact factor of 1.895. [1]
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitute 1% of all described fungal species.
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Saccharomyces cerevisiae is a species of yeast. 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. S. cerevisiae cells are round to ovoid, 5–10 μm in diameter. It reproduces by budding.
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