Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and 1,500 species are currently identified. They are estimated to constitute 1% of all described fungal species. Yeasts are unicellular organisms which evolved from multicellular ancestors, with some species having the ability to develop multicellular characteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae. Yeast sizes vary greatly, depending on species and environment, typically measuring 3–4 µm in diameter, although some yeasts can grow to 40 µm in size. Most yeasts reproduce asexually by mitosis, and many do so by the asymmetric division process known as budding. Yeasts are unicellular, eukaryotic and polyphyletic organisms classified in the kingdom fungi. Fermentation of sugars by yeast is the oldest application in the making of bread, beer and wine. Apart from the production of bread and beverages, ethanol production is vital for different applications. Yeasts are also involved in single cell protein production. The growth of Baker’s yeast market is directly linked to the increasing trend of processed and fast food consumption, especially bakery items2. The principal use of baker’s yeast is as an essential bakery ingredient for causing fermentation in the dough used in making bakery items2. Yeast is one of the mostly and commonly used microorganisms in the manufacturing of food and beverages. Yeast is used in the process of fermentation for its abilities in aiding carbon – release, imparting better aroma, taste, texture, and flavor to food. Yeast is considered as the most consistent fermenting agent in spite of various other chemical fermentation agents available in the market. The global market for yeast is expected to grow at CAGR of more than 8% from 2014 to 2018. The global yeast market by types can be segmented as global specialty yeast market, yeast extract market, autolyzed yeast market, supplement yeast market, and yeast derivatives market. The yeast market, based on type, is segmented into baker’s yeast, brewer’s yeast, and wine yeast. The baker’s yeast segment dominated the market share and the brewer’s yeast segment is projected to grow at the highest CAGR during the forecast period. The yeast and yeast extracts market, based on application, and is segmented into food and beverages, animal feed, pharmaceuticals and for Academics & Research Institutes studies. Food and beverages finds a significant application for yeast usage and is projected to grow at the highest CAGR during the forecast period. The global market for yeast & yeast extracts has witnessed continued demand during the last few years and is projected to reach USD 7.88 billion at a CAGR of 9.1% during the forecasted period 2017 to 2027. The global market for yeast products is expected to grow to $9.2 billion by 2019, with a compound annual growth rate (CAGR) of 7.9% from 2013 to 2019. Spirits yeast products are the fastest growing segment with a significant 12.4% CAGR.