Saccharomycetaceae
Saccharomycetaceae is a family of yeasts in the order Saccharomycetales. The family is divided into several genera, including Saccharomyces, Candida, and Kluyveromyces.
Taxonomy[edit | edit source]
The family Saccharomycetaceae is part of the order Saccharomycetales, which is under the class Saccharomycetes in the phylum Ascomycota. The family is further divided into several genera, including:
Characteristics[edit | edit source]
Members of the Saccharomycetaceae family are generally unicellular and reproduce by budding. They are fermentative, producing alcohol and carbon dioxide from sugars. Some species are used in baking and brewing, while others can cause infections in humans.
Uses[edit | edit source]
Several species of Saccharomycetaceae are of economic importance. Saccharomyces cerevisiae, also known as baker's yeast, is used in baking to leaven bread. It is also used in brewing to ferment sugars into alcohol. Candida milleri is used in the production of sourdough bread.
Some species of Candida can cause infections in humans, especially in immunocompromised individuals. These infections can range from superficial skin infections to systemic, potentially life-threatening diseases.
See also[edit | edit source]
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Contributors: Prab R. Tumpati, MD
