Saccharomyces
Sign in to saveSaccharomyces is a genus of fungi that includes many species of yeasts. The name Saccharomyces is from Greek () and () and means sugar fungus. Many members of this genus are considered very important in food production where they are known as brewer's yeast, baker's yeast and sourdough starter among others. They are unicellular and saprotrophic fungi. One example is Saccharomyces cerevisiae, which is used in making bread, wine, and beer, and for human and animal health. Other members of this genus include the wild yeast Saccharomyces paradoxus that is the closest relative to S. cerevisiae, Sac
Species
サッカロミケス属
GENUS
- KingdomFungi
- PhylumAscomycota
- ClassSaccharomycetes
- OrderSaccharomycetales
- FamilySaccharomycetaceae
via GBIF
Museum specimens
- Specimen records
- 48
- With media
- 25
- Family
- Saccharomycetaceae
- Collections
- NY, F, NEB, NYSM, CUP, FH
- Recorded in
- Peru, Austria, Nicaragua, Germany, United States, Italy, France, Czech Republic
Research
158,492 papers- Defining and Disrupting Species Boundaries in Saccharomyces.Annual review of microbiology · 2020
- Invasive Saccharomyces infection: a comprehensive review.Clinical infectious diseases : an official publication of the Infectious Diseases Society of America · 2005
- The genomes of fermentative Saccharomyces.Comptes rendus biologies · 2011
- Saccharomyces kluyveri as a model organism to study pyrimidine degradation.FEMS yeast research · 2008
- Biocuration at the Saccharomyces genome database.Genesis (New York, N.Y. : 2000) · 2015
via PubMed
Wikidata facts
- Instance of
- taxon
- Parent taxon
- Saccharomycetaceae
- Image
- S cerevisiae under DIC microscopy.jpg
Show 6 more facts
- taxon rank
- genus
- taxon name
- Saccharomyces
- Commons category
- Saccharomyces
- topic's main category
- Category:Saccharomyces
- taxonomic type
- Saccharomyces cerevisiae
- taxon author citation
- Meyen ex E.C. Hansen
via Wikidata · CC0
~4 min read
Encyclopedic overview
8 sectionsContents
- Morphology
- Cellular morphology
- History
- Use in brewing
- Pathology
- See also
- References
- External links
Saccharomyces is a genus of fungi that includes many species of yeasts. The name Saccharomyces is from Greek () and () and means sugar fungus. Many members of this genus are considered very important in food production where they are known as brewer's yeast, baker's yeast and sourdough starter among others. They are unicellular and saprotrophic fungi. One example is Saccharomyces cerevisiae, which is used in making bread, wine, and beer, and for human and animal health. Other members of this genus include the wild yeast Saccharomyces paradoxus that is the closest relative to S. cerevisiae, Saccharomyces bayanus, used in making wine, and Saccharomyces cerevisiae var. boulardii, used in medicine.
==Morphology== Colonies of Saccharomyces grow rapidly and mature in three days. They are flat, smooth, moist, glistening or dull, and cream in color. The inability to use nitrate and ability to ferment various carbohydrates are typical characteristics of Saccharomyces.
Excerpted from Wikipedia’s “Saccharomyces” article, available under the CC BY-SA 4.0 licence.