Saccharomyces

Saccharomyces is a genus of fungi that includes many species of yeasts. Saccharomyces is derived from Greek, and means 'sugar fungus'. Most are not pathogenic to humans, but they are very important in the food and beverage industry, as well as in biochemistry and biotechnology.

Taxonomy

The genus Saccharomyces is in the kingdom Fungi, phylum Ascomycota, class Saccharomycetes, order Saccharomycetales, and family Saccharomycetaceae.

Species

There are many species of Saccharomyces, but the most well-known and widely studied is Saccharomyces cerevisiae, which is used in baking and brewing. Other species include Saccharomyces pastorianus, Saccharomyces bayanus, and Saccharomyces paradoxus.

Uses

Saccharomyces species, particularly S. cerevisiae, are used in baking to leaven bread and in brewing to ferment sugars to alcohol. They are also used in the production of bioethanol, a renewable energy source. In addition, they are important model organisms in biochemistry and biotechnology.

Health

While most Saccharomyces species are not pathogenic to humans, some can cause infections in immunocompromised individuals. Saccharomyces boulardii is a probiotic yeast that can help maintain gut health.

See also

• Yeast
• Fermentation (biochemistry)
• Brewing
• Baking
• Bioethanol
• Probiotic

Saccharomyces Resources
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