Saccharomyces: Difference between revisions
No edit summary |
No edit summary |
||
| Line 4: | Line 4: | ||
#Saccharomyces cerevisiae, which is responsible for the primary production of ethanol in both Lambic and most other beers. | #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 bayanus, which is used in the making of wine as well as Lambic and is closely related to S. cerevisiae. | ||
#Saccharomyces globosus | #Saccharomyces globosus | ||
#Saccharomyces uvarum | #Saccharomyces uvarum | ||
This page is a stub. | This page is a stub. | ||
Revision as of 10:31, 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.