Saccharomycetaceae

The Saccharomycetaceae are a family of yeasts in the order Saccharomycetales that reproduce by budding. Species in the family have a cosmopolitan distribution, and are present in a wide variety of habitats, especially those with a plentiful supply of carbohydrate sources. The family contains the species Saccharomyces cerevisiae, perhaps the most economically important fungus.

species of fungus

Zygosaccharomyces is a genus of yeasts in the family Saccharomycetaceae. It was first described under the genus Saccharomyces, but in 1983, it was reclassified to its current name in the work by Barnett et al. The yeast has a long history as a well-known spoilage yeast within the food industry, because several species in this genus are significantly resistant to many of the common food preservation methods. For example, the biochemical properties Z. bailii possesses to achieve this includes high sugar tolerance (50-60%), high ethanol tolerance (up to 18%), high acetic acid tolerance (2.0-2.5%)

Kluyveromyces is a genus of ascomycetous yeasts in the family Saccharomycetaceae. Some of the species, such as K. marxianus, are the teleomorphs of Candida species.

species of fungus

species of fungus

species of fungus

species of fungus

species of fungus

Torulaspora is a genus of ascomycetous yeasts in the family Saccharomycetaceae.

species of fungus

species of fungus

species of fungus

species of fungus

species of fungus

species of fungus

species of fungus

species of fungus

species of fungus

Vanderwaltozyma is a genus of ascomycetous yeasts in the family Saccharomycetaceae.