Saccharomycetales

Saccharomycetales is an order of fungi within the phylum Ascomycota, class Saccharomycetes. It comprises a large and economically important group of yeasts that are predominantly unicellular, although some species form pseudohyphae or colonies with filamentous aspects. Members reproduce mainly by budding, a form of asexual reproduction, but many also undergo sexual reproduction through a mating process that produces asci containing ascospores, characteristic of the Ascomycota, when conditions permit.

Ecology and uses: Yeasts of Saccharomycetales are found in a wide range of habitats, especially sugar-rich environments such as fruit surfaces, flowers, nectar, dairy products, and fermenting beverages. They are central to many food and industrial processes, including bread making, beer and wine production, and various biotechnological applications. Some species are clinically important as opportunistic pathogens in humans and animals (for example Candida species), while others serve as model organisms in genetics and cell biology (notably Saccharomyces cerevisiae).

Taxonomy and diversity: The order contains numerous genera, including Saccharomyces, Candida, Kluyveromyces, Pichia, Zygosaccharomyces, Torulaspora, Debaryomyces, Yarrowia, Lachancea, and others. Collectively, members show extensive variation in metabolism, osmotolerance, and fermentative capacity, allowing rapid growth on simple sugars under aerobic or anaerobic conditions.