''Saccharomyces'' is a

genus Genus ( plural genera ) is a taxonomic rank used in the biological classification of extant taxon, living and fossil organisms as well as Virus classification#ICTV classification, viruses. In the hierarchy of biological classification, genus com ...

fungi A fungus ( : fungi or funguses) is any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms. These organisms are classified as a kingdom, separately from ...

that includes many species of

yeast Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitut ...

s. ''Saccharomyces'' is from

Greek Greek may refer to: Greece Anything of, from, or related to Greece, a country in Southern Europe: *Greeks, an ethnic group. *Greek language, a branch of the Indo-European language family. **Proto-Greek language, the assumed last common ancestor ...

σάκχαρον (sugar) and μύκης (fungus) and means ''sugar fungus''. Many members of this genus are considered very important in food production. It is known as the brewer's yeast or

baker's yeast Baker's yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable ...

. They are unicellular and

saprotrophic Saprotrophic nutrition or lysotrophic nutrition is a process of chemoheterotrophic extracellular digestion involved in the processing of decayed (dead or waste) organic matter. It occurs in saprotrophs, and is most often associated with fungi (f ...

fungi. One example is ''

Saccharomyces cerevisiae ''Saccharomyces cerevisiae'' () (brewer's yeast or baker's yeast) is a species of yeast (single-celled fungus microorganisms). The species has been instrumental in winemaking, baking, and brewing since ancient times. It is believed to have been o ...

'', which is used in making

bread Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made f ...

wine Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are m ...

, and

beer Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from ce ...

, and for human and animal health. Other members of this genus include the wild yeast ''

Saccharomyces paradoxus ''Saccharomyces paradoxus'' is a wild yeast and the closest known species to the baker's yeast ''Saccharomyces cerevisiae''. It is used in population genomics and phylogenetic studies to compare its wild characteristics to laboratory yeasts. Eco ...

'' that is the closest relative to ''S. cerevisiae'', ''

Saccharomyces bayanus ''Saccharomyces bayanus'' is a yeast of the genus ''Saccharomyces'', and is used in winemaking and cider fermentation, and to make distilled beverages. ''Saccharomyces bayanus'', like ''Saccharomyces pastorianus'', is now accepted to be the resul ...

'', used in making wine, and ''

'' var. ''boulardii'', used in medicine.

Morphology

Colonies In modern parlance, a colony is a territory subject to a form of foreign rule. Though dominated by the foreign colonizers, colonies remain separate from the administration of the original country of the colonizers, the '' metropolitan state'' ...

of ''Saccharomyces'' grow rapidly and mature in three days. They are flat, smooth, moist, glistening or dull, and cream in color. The inability to use nitrate and ability to ferment various

carbohydrate In organic chemistry, a carbohydrate () is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula (where ''m'' may or ma ...

s are typical characteristics of ''Saccharomyces''.

Cellular morphology

Generally, they have a diameter of 2-8 μm and length of 3-25 μm. Blastoconidia (cell

buds In botany, a bud is an undeveloped or embryonic shoot and normally occurs in the axil of a leaf or at the tip of a stem. Once formed, a bud may remain for some time in a dormant condition, or it may form a shoot immediately. Buds may be specia ...

) are observed. They are unicellular, globose, and ellipsoid to elongate in shape. Multilateral (multipolar) budding is typical. Pseudohyphae, if present, are rudimentary.

Hyphae A hypha (; ) is a long, branching, filamentous structure of a fungus, oomycete, or actinobacterium. In most fungi, hyphae are the main mode of vegetative growth, and are collectively called a mycelium. Structure A hypha consists of one or ...

are absent. ''Saccharomyces'' produces

ascospores An ascus (; ) is the sexual spore-bearing cell produced in ascomycete fungi. Each ascus usually contains eight ascospores (or octad), produced by meiosis followed, in most species, by a mitotic cell division. However, asci in some genera or ...

, especially when grown on V-8 medium, acetate ascospor

agar Agar ( or ), or agar-agar, is a jelly-like substance consisting of polysaccharides obtained from the cell walls of some species of red algae, primarily from ogonori (''Gracilaria'') and "tengusa" (''Gelidiaceae''). As found in nature, agar is ...

, or Gorodkowa medium. These ascospores are globose and located in asci. Each ascus contains 1-4 ascospores. Asci do not rupture at maturity. Ascospores are stained with Kinyoun stain and ascospore stain. When stained with

Gram stain In microbiology and bacteriology, Gram stain (Gram staining or Gram's method), is a method of staining used to classify bacterial species into two large groups: gram-positive bacteria and gram-negative bacteria. The name comes from the Danish ...

, ascospores appear

Gram-negative Gram-negative bacteria are bacteria that do not retain the crystal violet stain used in the Gram staining method of bacterial differentiation. They are characterized by their cell envelopes, which are composed of a thin peptidoglycan cell wall ...

, while vegetative cells appear

Gram-positive In bacteriology, gram-positive bacteria are bacteria that give a positive result in the Gram stain test, which is traditionally used to quickly classify bacteria into two broad categories according to their type of cell wall. Gram-positive bacte ...

History

The presence of yeast in beer was first suggested in 1680, although the genus was not named ''Saccharomyces'' until 1837. It was not until 1876 that

Louis Pasteur Louis Pasteur (, ; 27 December 1822 – 28 September 1895) was a French chemist and microbiologist renowned for his discoveries of the principles of vaccination, microbial fermentation and pasteurization, the latter of which was named afte ...

demonstrated the involvement of living organisms in fermentation and in 1883, Emil C. Hansen isolated brewing yeast and propagated the culture, leading to the discovery of the importance of yeast in brewing. The use of microscopes for the study of yeast morphology and purity was crucial to understanding their functionality.

Use in brewing

Brewing yeasts are

polyploid Polyploidy is a condition in which the cells of an organism have more than one pair of ( homologous) chromosomes. Most species whose cells have nuclei ( eukaryotes) are diploid, meaning they have two sets of chromosomes, where each set contain ...

and belong to the genus ''Saccharomyces''. The brewing strains can be classified into two groups; the ale strains (''

'') and the lager strains (''

Saccharomyces pastorianus ''Saccharomyces pastorianus'' is a yeast used industrially for the production of lager beer, and was named in honour of Louis Pasteur by the German Max Reess in 1870. This yeast's complicated genome appears to be the result of hybridisation bet ...

'' or ''

Saccharomyces carlsbergensis ''Saccharomyces pastorianus'' is a yeast used industrially for the production of lager beer, and was named in honour of Louis Pasteur by the German Max Reess in 1870. This yeast's complicated genome appears to be the result of hybridisation be ...

'' in the old taxonomy). Lager strains are a hybrid strain of ''S. cerevisiae'' and '' S. eubayanus'' and are often referred to as bottom fermenting. In contrast, ale strains are referred to as top fermenting strains, reflecting their separation characteristics in open square fermenters. Although the two species differ in a number of ways, including their response to temperature, sugar transport and use, the ''S. pastorianus'' and ''S. cerevisiae'' species are closely related within the genus ''Saccharomyces''. ''Saccharomyces'' yeasts can form symbiotic matrices with bacteria, and are used to produce

kombucha Kombucha (also tea mushroom, tea fungus, or Manchurian mushroom when referring to the culture; Latin name ''Medusomyces gisevii'') is a fermented, lightly effervescent, sweetened black tea drink commonly consumed for its purported health ben ...

kefir Kefir ( ; also spelled as kephir or kefier; ; ; ) is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture. The drink originated in the North Caucasus, in pa ...

and

ginger beer Traditional ginger beer is a sweetened and carbonated, usually non-alcoholic beverage. Historically it was produced by the natural fermentation of prepared ginger spice, yeast and sugar. Current ginger beers are often manufactured rather than ...

.
''Saccharomyces fragilis'', for example, is part of kefir cultures and is being grown on the

lactose Lactose is a disaccharide sugar synthesized by galactose and glucose subunits and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from ' (gen. '), the Latin word for milk, plus the suffix '' - ...

contained in

whey Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard ...

(as a byproduct in

cheesemaking Cheesemaking (or caseiculture) is the craft of making cheese. The production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrat ...

) to be used as animal

fodder Fodder (), also called provender (), is any agriculture, agricultural foodstuff used specifically to feed domesticated livestock, such as cattle, domestic rabbit, rabbits, sheep, horses, chickens and pigs. "Fodder" refers particularly to food g ...

itself.

Pathology

''Saccharomyces'' cause food spoilage of sugar-rich foods, such as maple sap, syrup, concentrated juices and

condiments A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separate ...

. Case report suggest extended exposure to ''S. cerevisiae'' can result in

hypersensitivity Hypersensitivity (also called hypersensitivity reaction or intolerance) refers to undesirable reactions produced by the normal immune system, including allergies and autoimmunity. They are usually referred to as an over-reaction of the immune s ...

References

External links

''Saccharomyces'' at Milk the Funk Wiki''Saccharomyces'' Genome Database
{{Taxonbar, from=Q1146293 Ascomycota genera Gut flora Yeasts used in brewing Taxa described in 1838 Taxa named by Franz Meyen