Difference between revisions of "Saccharomyces"
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− | ''Saccharomyces'' is considered a yeast, although this term is historical and ill-defined. ''Saccharomyces'' is a genus of fungus including many species. The distinct species of ''Saccharomyces'' are revised frequently as more research is done. All species are unicellular and capable of fermentation. ''Saccharomyces cerevisiae'' is the most well known species of yeast. It is used in the fermentation of beer, wine, and sake, and as a leavening agent in bread. It is commonly referred to as "ale yeast", "wine yeast", or "bread yeast". ''S. pastorianus'', known as lager yeast, is a hybrid closely related to ''S. cerevisiae'' but is not a true species. ''S. cerevisiae'' is commonly studied as a model organism and was the first eukaryote to have its genome entirely sequenced. | + | ''Saccharomyces'' is considered a yeast, although this term is historical and ill-defined. ''Saccharomyces'' is a genus of fungus including many species. The distinct species of ''Saccharomyces'' are revised frequently as more research is done. All species are unicellular and capable of fermentation. ''Saccharomyces cerevisiae'' is the most well known species of yeast. It is used in the fermentation of beer, wine, and sake, and as a leavening agent in bread. It is commonly referred to as "ale yeast", "wine yeast", or "bread yeast". ''S. pastorianus'', known as lager yeast, is a hybrid closely related to ''S. cerevisiae'' but is not a true species. ''S. cerevisiae'' is commonly studied as a model organism and was the first eukaryote to have its genome entirely sequenced. |
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+ | See [[Lactobacillus]], [[Pediococcus]], [[Brettanomyces]], [[Saccharomyces]], and [[Mixed Cultures]] charts for other commercially available cultures. | ||
==Species== | ==Species== |
Revision as of 18:06, 20 December 2014
Saccharomyces is considered a yeast, although this term is historical and ill-defined. Saccharomyces is a genus of fungus including many species. The distinct species of Saccharomyces are revised frequently as more research is done. All species are unicellular and capable of fermentation. Saccharomyces cerevisiae is the most well known species of yeast. It is used in the fermentation of beer, wine, and sake, and as a leavening agent in bread. It is commonly referred to as "ale yeast", "wine yeast", or "bread yeast". S. pastorianus, known as lager yeast, is a hybrid closely related to S. cerevisiae but is not a true species. S. cerevisiae is commonly studied as a model organism and was the first eukaryote to have its genome entirely sequenced.
See Lactobacillus, Pediococcus, Brettanomyces, Saccharomyces, and Mixed Cultures charts for other commercially available cultures.
Species
Saccharomyces cerevisiae is the type species of the genus Saccharomyces, although Saccharomyces paradoxus, S. cerevisiae's closest relative, is likely older and more globally ubiquitous than S. cerevisiae. [1]
Species | Ecology | Notes |
---|---|---|
S. cerevisiae | Domestic: Beer, Wine, Bread. Wild: Fruit, Oak Trees. | Example |
S. paradoxus | Oak trees | Example |
S. eubayanus | Patagonia | Probable parent of lager yeast |
S. mikatae | Decayed leaves in Japan | Example |
S. kudriavzevii | Decayed leaves in Japan | Example |
S. bayanus* | Wine | Possible hybrid of S. eubayanus and S. cerevisiae. Possible parent of S. pastorianus. |
S. florentinus | Drosophila and sulphurized grape must | Example |
Example | Example | Example |
Many previously recognized species of Saccharomyces have been consolidated or reassigned to another genus, commonly Zygosaccharomyces.
In Fermentation
Notes and references
- ↑ ref needed