What is the difference between cooking yeast and a yeast infection?

3 Reader Comments

1. Dan S says:

   April 25, 2010 at 8:46 am

   A strain;
   There are over 150 strains that can cause infection and only a few strains that are used in baking all are different strains, but they are of the same Phylum, and are all fungal.

   Saccharomyces exiguus is the most common strain of cooking yeast.
   Candidiasis is the strain that is most often the yeast found in an infection.

   According to Wikipedia: http://en.wikipedia.org/wiki/Yeast_infection
   "Candidiasis, commonly called yeast infection or thrush, is a fungal infection (mycosis) of any of the Candida species, of which Candida albicans is the most common.Candidiasis encompasses infections that range from superficial, such as oral thrush and vaginitis, to systemic and potentially life-threatening diseases. Candida infections of the latter category are also referred to as candidemia and are usually confined to severely immunocompromised persons, such as cancer, transplant, and AIDS patients.

   Superficial infections of skin and mucosal membranes by Candida causing local inflammation and discomfort are however common in many human populations. While clearly attributable to the presence of the opportunistic pathogens of the genus Candida, candidiasis describes a number of different disease syndromes that often differ in their causes and outcomes….

   The genus Candida includes about 150 different species, however, only a few are known to cause human infections: C. albicans is the most significant pathogenic species. Other Candida species pathogenic in humans include C. tropicalis, C. glabrata, C. krusei, C. parapsilosis, C. dubliniensis, and C. lusitaniae."

   According to Wikipedia: http://en.wikipedia.org/wiki/Cooking_yeast
   "Baker’s yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and related products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. The use of potatoes, water from potato boiling, eggs, or sugar in a bread dough accelerates the growth of yeasts. Salt and fats such as butter slow down yeast growth. The majority of the yeast used in baking is Saccharomyces cerevisiae, the same species commonly used in alcoholic fermentation. Additionally, Saccharomyces exiguus (also known as S. minor) is a wild yeast found on plants, fruits, and grains that is occasionally used for baking; it is not, however, generally used in a pure form, but comes from being propagated in a sourdough starter."

   According to Wikipedia: http://en.wikipedia.org/wiki/Saccharomyces_cerevisiae
   "Saccharomyces cerevisiae is a species of budding yeast. It is perhaps the most useful yeast owing to its use since ancient times in baking and brewing. It is believed that it was originally isolated from the skins of grapes (one can see the yeast as a component of the thin white film on the skins of some dark-colored fruits such as plums; it exists among the waxes of the cuticle). It is one of the most intensively studied eukaryotic model organisms in molecular and cell biology, much like Escherichia coli as the model prokaryote. It is the microorganism behind the most common type of fermentation. Saccharomyces cerevisiae cells are round to ovoid, 5–10 micrometres in diameter. It reproduces by a division process known as budding."
2. bigoinie says:

   April 25, 2010 at 8:46 am

   "Yeast" is a VERY broad term, sort of like saying ‘vertebrate’. THere are many many many different kinds of yeast.
3. Freddy D says:

   April 25, 2010 at 8:46 am

   well a yeast infection is when your loaf of bread needs medicine if it doesnt get it than the bread monster will slaighter your family