Saccharomyces
Scientific classification
Kingdom: Fungi Phylum: Ascomycota Subphylum: Saccharomycotina Class: Saccharomycetes Order: Saccharomycetales Family: Saccharomycetaceae Genus: Saccharomyces (E.C. Hansen 1838) Meyen
Species
Saccharomyces bayanus Saccharomyces boulardii Saccharomyces bulderi Saccharomyces cariocanus Saccharomyces cariocus Saccharomyces cerevisiae Saccharomyces chevalieri Saccharomyces dairenensis Saccharomyces ellipsoideus Saccharomyces martiniae Saccharomyces monacensis Saccharomyces norbensis Saccharomyces paradoxus Saccharomyces pastorianus Saccharomyces spencerorum Saccharomyces turicensis Saccharomyces unisporus Saccharomyces uvarum Saccharomyces zonatus

Saccharomyces is a genus in the kingdom of fungi that includes many species of yeast. A fungus (ˈfʌŋgəs is a eukaryotic Organism that is a member of the kingdom Fungi (ˈfʌndʒaɪ Ascomycota is a Division / Phylum of Fungi, and subkingdom Dikarya, whose members are commonly known as the Sac Fungi. Saccharomycotina is a subphylum of the phylum Ascomycota (fungi which form their sexual spores in sac-like asci) and consists of Yeasts - they form Saccharomycetes is a class in the kingdom of Fungi. It contains the order Saccharomycetales, the budding Yeasts Hemiascomycetes is a more Saccharomycetales is an order in the kingdom of Fungi that comprises the budding Yeasts Saccharomycetaceae is a family of Yeast in the order Saccharomycetales that reproduce by budding Emil Christian Hansen ( May 8, 1842 – August 27, 1909) was a Danish Mycologist and fermentation physiologist Franz Julius Ferdinand Meyen ( June 28, 1804 - September 2, 1840) was a German Physician and Botanist. Saccharomyces bayanus is a yeast of the genus Saccharomyces, and is used in Winemaking and Cider fermentation Saccharomyces boulardii is a tropical strain of Yeast first isolated from Lychee and Mangosteen fruit in 1923 by French scientist Henri Saccharomyces cerevisiae is a Species of Budding Yeast. It is perhaps the most useful Yeast owing to its use since ancient times Saccharomyces pastorianus is a Yeast, used industrially for the production of Lager beer Saccharomyces pastorianus is a Yeast, used industrially for the production of Lager beer A genus (plural genera from Γένος Latin genus "descent family type gender" is a low-level Taxonomic A fungus (ˈfʌŋgəs is a eukaryotic Organism that is a member of the kingdom Fungi (ˈfʌndʒaɪ Yeasts are a growth form of eukaryotic Microorganisms classified in the kingdom Fungi, with about 1500 Species currently described Saccharomyces is from Latin meaning sugar fungi. Latin ( lingua Latīna, laˈtiːna is an Italic language, historically spoken in Latium and Ancient Rome. Many members of this genus are considered very important in food production. One example is Saccharomyces cerevisiae, which is used in making wine, bread, and beer. Saccharomyces cerevisiae is a Species of Budding Yeast. It is perhaps the most useful Yeast owing to its use since ancient times Wine is an Alcoholic beverage made from the fermentation of Grape juice Bread is a Staple food prepared by Baking a Dough of Flour and Water. Beer is the world's oldest and most widely consumed Alcoholic beverage and the third most popular drink overall after water and tea Other members of this genus include Saccharomyces bayanus, used in making wine, and Saccharomyces boulardii, used in medicine. Saccharomyces bayanus is a yeast of the genus Saccharomyces, and is used in Winemaking and Cider fermentation Saccharomyces boulardii is a tropical strain of Yeast first isolated from Lychee and Mangosteen fruit in 1923 by French scientist Henri

Contents 1 Morphology 1.1 Cellular morphology 2 History 3 Use in brewing 4 Pathology 5 See also 6 References 7 External links

Morphology

Colonies of Saccharomyces grow rapidly and mature in 3 days. In Biology, a colony (from Latin colonia) refers to several individual Organisms of the same Species living closely together usually They are flat, smooth, moist, glistening or dull, and cream to tannish cream in color. The inability to utilize nitrate and ability to ferment various carbohydrates are typical characteristics of Saccharomyces. Carbohydrates (from ' Hydrates of Carbon ' or saccharides ( Greek σάκχαρον meaning " Sugar " are the most

Cellular morphology

Blastoconidia (cell buds) are observed. They are unicellular, globose, and ellipsoid to elongate in shape. Multilateral (multipolar) budding is typical. Pseudohyphae, if present, are rudimentary. Hyphae are absent. A hypha (plural hyphae) is a long branching filamentous cell of a Fungus, and also of unrelated Actinobacteria.

Saccharomyces produces ascospores, especially when grown on V-8 medium, acetate ascospor agar, or Gorodkowa medium. Agar or agar agar is a Gelatinous substance derived from Seaweed. These ascospores are globose and located in asci. Each ascus contains 1-4 ascospores. Asci do not rupture at maturity. Ascospores are stained with Kinyoun stain and ascospore stain. When stained with Gram stain, ascospores are gram-negative while vegetative cells are gram-positive. Gram-negative bacteria are those Bacteria that do not retain Crystal violet dye in the Gram staining protocol Gram-positive bacteria are those that are stained dark blue or violet by Gram staining.

History

The presence of yeast in beer was first suggested in 1680, although the genus was not named Saccharomyces until 1837. It was not until 1876 that Louis Pasteur demonstrated the involvement of living organisms in fermentation and in 1888, Hansen isolated brewing yeast and propagated leading to the importance of yeast in brewing. Louis Pasteur (27 December 1822 – 28 September 1895 a French Chemist and Microbiologist, is best known for remarkable breakthroughs in the causes and The use of microscopes for the study of yeast morphology and purity was crucial to understanding their functionality.

Use in brewing

Brewing yeast are polyploid and belong to the Saccharomyces genera. Polyploidy occurs in cells and Organisms when there are more than two homologous sets of Chromosomes. The brewing strains can be classified into two groups; the ale strains (Saccharomyces cerevisiae, generally used for ale and stout) and the lager strains (Saccharomyces pastorianus or Saccharomyces uvarum). Saccharomyces pastorianus is a Yeast, used industrially for the production of Lager beer Saccharomyces pastorianus is a Yeast, used industrially for the production of Lager beer Lager strains are a hybrid strain of S. cerevisiae (ale strains) and S. bayanus (wine strains) and are often referred to as bottom fermenting. In contrast, ale strains are referred to as top fermenting strains, reflecting their separation characteristics in open square fermenters. Although the two species differ in a number of ways including their response to temperature, sugar transport and utilisation, the S. pastorianus and S. cerevisiae species are closely related within the Saccharomyces genus.

Saccharomyces yeasts can form symbiotic matrices with bacteria, and are used to produce kombucha, kefir and ginger beer. Kombucha is the Western name for sweetened tea or Tisane that has been fermented using a macroscopic solid mass of microorganisms called a "kombucha colony" For the Islamic term see Kaffir. Kefir (alternately keefir, kephir, kewra, talai, mudu kekiya Ginger beer is a type of carbonated Soft drink or occasionally Alcoholic beverage flavored primarily with Ginger, Lemon and

Pathology

Saccharomyces cause food spoilage of sugar-rich food, such as maple sap, syrup, concentrated juices and condiments. A condiment is a prepared edible substance or Mixture, often preserved or fermented (usually a liquid that is added in relatively small ^[1]

Long exposure to S. cereviciae can result in hypersensitivity^[2]

See also

• Mating of yeast
• Yeast
• Saccharomyces cerevisiae virus L-A

References

External links

• Saccharomyces at NCBI taxonomy browser

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