This research reviews how scientists identify and classify different species of yeasts, showing how methods have evolved from simple visual observations to complex genetic analysis. The findings impact everyday life in several ways: • Helps ensure food and beverage production safety by accurately identifying beneficial and harmful yeasts • Improves medical diagnosis and treatment by better identifying pathogenic yeast species • Enables better quality control in industrial fermentation processes like brewing and baking • Advances our understanding of antibiotic resistance in pathogenic yeasts • Supports development of new biotechnology applications using specific yeast strains