Yeast Research in India: A Perspective on Taxonomy and Applications

Yeasts have remained one of the important microbes because they represent excellent scientific model systems of eukaryotic origin and find numerous biotechnological applications. Yeasts can be considered as one of the earliest domesticated microorganisms involved in ancient fermentation processes without even human’s understanding. For centuries, mankind has exploited their potential to produce fermented food and alcoholic beverages and for various other applications. Research in the areas of yeast diversity and applications has shown an unprecedent growth in recent times all across the globe. Exploration of yeasts in the natural habitats has resulted in the description of novel yeast species from India, while many researchers have used them for various biotechnological applications. This chapter is thus intended to give a brief account on the progress of yeast research in the field of diversity, taxonomy, and their applications in the production of ethanol, biodiesel or yeast lipids, enzymes, traditional fermented food and beverages, probiotics, xylitol, pullulans, and biosurfactants to mention a few. Their application in bioremediation, biosorption, and plant growth promotion has also been briefly discussed. Considering a rich history of yeast research in India, which is still the tip of the iceberg, the field offers a vast potential for future research. This chapter would also be helpful in understanding the established strong yeast research grounds and as to how these interesting organisms can further be utilized for future collaborative research in India.