The vast majority of yeasts are members of the order Saccharomycetales in the class of Ascomycetes. Similar to bacteria, many varieties of the organisms can be quite valuable to humans. The single-celled asexual fungi, which reside in nature within soils and along plant tissues, are, for instance, widely utilized in the commercial manufacture of wine, beer, and breads. Yeast is also sold in small packets that are used in homes around the world to produce baked goods. A few varieties, such as Candida albicans, are, nevertheless, pathogenic and can cause various problematic conditions and infections.