Phenotypic diversity of yeasts curated in the 5th edition of The Yeasts: A data-driven visualization approach

Yeasts have long served as key experimental systems in genetics, cell biology, and fermentation research; however, these studies have largely focused on a limited number of model species. In contrast, yeasts are a fungal group with remarkable physiological and ecological diversity. To provide a global overview of yeast diversity, we compiled and visualized phenotypic information for approximately 1,300 yeast species documented in The Yeasts (5th edition), including carbon utilization profiles, fermentation capacity, growth temperature ranges, and reported isolation sources. Taxonomic reconciliation revealed extensive reannotation, with approximately 44% of the species undergoing name changes and recognized genera increasing from 143 to 233. Integrative analyses revealed pronounced phylogenetic structuring of metabolic breadth. Many basidiomycetous yeasts, particularly Agaricomycotina, exhibited broader, generalist-like carbon utilization, whereas ascomycetous yeasts, especially Saccharomycotina, more frequently displayed sugar-centered, specialist-like narrower profiles; model yeasts such as Saccharomyces cerevisiae and Schizosaccharomyces pombe fell at the narrow end of this spectrum. Fewer than half of all species fermented glucose, a trait largely confined to Saccharomycotina. In addition, nearly one-fifth of species failed to grow at 30 {degrees}C, the standard laboratory temperature. By reconstructing and visualizing decades of dispersed taxonomic knowledge accumulated in The Yeasts, this study reframes yeasts not merely as laboratory model organisms but as metabolically diverse fungi whose phenotypic diversity reflects diverse ecological contexts. The analytical framework presented here provides a foundation for integrating standardized quantitative phenotypes and newly described species and offers a starting point for exploring the latent ecological and metabolic potential of yeast diversity.