Saccharomycodaceae

Saccharomycodaceae is a family of yeasts in the order Saccharomycetales. This family includes several species that are significant in food production, such as Saccharomyces cerevisiae, which is used in baking and brewing.

Taxonomy

The family Saccharomycodaceae was first described by Meyen in 1838. It belongs to the order Saccharomycetales, which is part of the phylum Ascomycota. The family includes several genera, such as Saccharomyces, Candida, and Kluyveromyces.

Characteristics

Saccharomycodaceae are unicellular organisms that reproduce by budding. They are facultative anaerobes, meaning they can survive in both oxygen-rich and oxygen-poor environments. Most species are fermentative, converting sugars into alcohol and carbon dioxide.

Significance

Several species of Saccharomycodaceae are important in food production. Saccharomyces cerevisiae, also known as baker's yeast or brewer's yeast, is used in the production of bread, beer, and wine. Candida milleri is used in the production of sourdough bread, and Kluyveromyces lactis is used in dairy fermentation.

Research

Saccharomycodaceae are also important in scientific research. Saccharomyces cerevisiae is a model organism in genetics and cell biology, and Candida albicans is a common model for studying fungal pathogens.

See also

• Saccharomyces
• Candida
• Kluyveromyces
• Yeast

This category is for stub articles relating to Saccharomycetales-related. You can help by expanding them.
To add an article to this category, use {{Saccharomycetales-stub}} instead of {{stub}}.