Yeast is one of the most common domesticated microorganisms throughout the history of mankind. Records show that ancient human race has been procuring and using yeast for industrial purposed sooner earlier than even learning to translate communication to writing. Ancient civilizations like Egypt used yeast with the help of fermentation to produce one of the oldest forms of alcoholic beverages in history. These alcoholic substances were served in banquets and in important occasions. Even without scientific understanding of this organism, it has been used in a magical way as to refer to its biochemical effects to food and drinks.
The word yeast originated from the Indo-European root yes- that means to foam to boil, or bubble. In 1960, Anton Van Leeuwenhoek observed yeast microscopically for the first time. Yet at that point in time, they were considered to be globular structures instead of taking them as living things. In 1857, Microbiologist Louis Pasteur proved in the paper “Mémoire sur la fermentation alcoolique” that the ones responsible for the fermentation was stimulated by the so called globular structures, which were then considered as living organisms.
Scientifically, yeast organisms are part of the family of non-human cells that reside in our body. They are normal flora which do their own roles to aid the body in its functions, and at the other hand, our body provides a yeast friendly environment for it to live in. It is a two-way beneficial effect. Yeast, commonly Candida albicans also has its own bad effects. Increased numbers of yeast organisms usually cause a condition called yeast intolerance and the worse, yeast infection.
The most common yeast organism, Candida albicans was discovered 87 years ago. Back in 1923 at the University of Utrecht, botanist Christine Marie Berkhout described and defined the genus Candida and species C. albicans as a topic in her doctoral thesis. As time progressed, the general knowledge on candida improved resulting to the evolution of the primary classification of these organisms. Candida was also once called Mycoturula, and even Torulopsis. They have been known as well as Monilia albicans and Oidium albicans. At this current timeline, an official name authorized for use by the International Botanical Congress is the classification nomen conservandum.
The Genus Candida has more or less 150 members of its family. Though the most noted as the most popular and most pathogenic in nature is the Candida albicans, there are several other species which can possibly cause or induce disease processes like the Candida Tropicalis, Candida glabrata, Candida krusei, Candida parapsilosis, Candida dubliniensis and the Candida lusitaniae.