Exploring the Genus Saccharomyces: Fungi with Vital Roles in Food Production
"Discover the genus Saccharomyces, a group of fungi integral to food production. Learn about their cellular morphology and important species like Saccharomyces cerevisiae used in bread, wine, and beer making."
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Sachharomyces by Subhamita Das
Introduction Saccharomyces is a genus of fungi that includes many species of yeasts. Saccharomyces is from Greek (sugar) and (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. They are unicellular and saprotrophic fungi. One example is Saccharomyces cerevisiae, which is used in making bread, wine, and beer, and for human and animal health. Other members of this genus include the wild yeast Saccharomyces paradoxus that is the closest relative to S. cerevisiae, Saccharomyces bayanus, used in making wine, and Saccharomyces cerevisiae var. boulardii, used in medicine.
Cellular morphology Generally, they have a diameter of 2-8 m and length of 3-25 m. Blastoconidia (cell buds) are observed. They are unicellular, globose, and ellipsoid to elongate in shape. Multilateral (multipolar) budding is typical. Pseudohyphae, if present, are rudimentary. Hyphae are absent. Saccharomyces produces ascospores, especially when grown on V-8 medium, acetate ascospor agar, 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, ascospores appear Gram-negative, while vegetative cells appear Gram- positive.
