Saccharomycopsis

Saccharomycopsis is a genus of yeast that belongs to the family Saccharomycetaceae. This genus is known for its ability to ferment sugars, and it plays a significant role in the production of certain types of fermented foods and beverages.

Characteristics

Species of Saccharomycopsis are unicellular organisms that reproduce by budding. They are anaerobic, meaning they can survive in environments without oxygen. They are also thermotolerant, which means they can tolerate high temperatures.

Species

There are several species of Saccharomycopsis, including:

• Saccharomycopsis fibuligera
• Saccharomycopsis capsularis
• Saccharomycopsis malanga

Uses

Saccharomycopsis species are used in the production of various fermented foods and beverages. For example, Saccharomycopsis fibuligera is used in the production of sake, a Japanese rice wine.

Health implications

While Saccharomycopsis is generally considered safe for consumption, some species have been associated with infections in humans, particularly in individuals with compromised immune systems.

See also

• Saccharomyces
• Candida

References

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