Saccharomyces: Difference between revisions
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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. Saccharomyces, or "Sacc" forms | 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. Saccharomyces, or "Sacc" forms unicellular, slighly oblong cells ~10 μm in diameter. | ||
Several different species of Saccharomyces are found in Lambic, including | Several different species of Saccharomyces are found in Lambic, including | ||
Revision as of 10:29, 28 January 2015
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. Saccharomyces, or "Sacc" forms unicellular, slighly oblong cells ~10 μm in diameter.
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
This page is a stub.