Saccharomyces: Difference between revisions
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[[Microbiology_and_Biochemistry|← Microbiology and Biochemistry]] | |||
Saccharomyces is a genus of yeast, members of which are often called "brewer's" or "baker's" yeasts due to their importance to these professions. Having been used by humans for over 10,000 years to make bread, beer, and other products, Saccharomyces cerevisiae is arguably the most economically important fungus. | Saccharomyces is a genus of yeast, members of which are often called "brewer's" or "baker's" yeasts due to their importance to these professions. Having been used by humans for over 10,000 years to make bread, beer, and other products, Saccharomyces cerevisiae is arguably the most economically important fungus. | ||
Revision as of 14:52, 8 June 2020
← Microbiology and Biochemistry
Saccharomyces is a genus of yeast, members of which are often called "brewer's" or "baker's" yeasts due to their importance to these professions. Having been used by humans for over 10,000 years to make bread, beer, and other products, Saccharomyces cerevisiae is arguably the most economically important fungus.
Saccharomyces, or "Sacc" forms unicellular, slighly oblong cells ~10 μm in diameter, though they can be somewhat smaller and larger.
Several different species of Saccharomyces are found in Lambic, including
- Saccharomyces cerevisiae, which is responsible for the primary production of ethanol in both Lambic and most other beers.
- Saccharomyces bayanus, which is used in the making of wine as well as Lambic and is closely related to S. cerevisiae.
- Saccharomyces globosus
- Saccharomyces uvarum