Systematics of the species of the yeast genus Saccharomyces associated with the fermentation industry View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1982-09

AUTHORS

Gianfranco Rosini, Federico Federici, Ann Elizabeth Vaughan, Alessandro Martini

ABSTRACT

The so-called wine yeasts Saccharomyces cerevisiae, S. chevalieri, S. bayanus, S. italicus and S. uvarum are characterized by high ethanol tolerance and fermentation velocity. They are ecologically related, being predominantly associated with grape must and wine, and are taxonomically indistinguishable. The only significant physiological differences are between the ability to ferment certain sugars. A taxonomic revision of more than 1,000 strains isolated during the past 50 years and belonging to the above species showed extreme instability in the ability to ferment different sugars. The relationships between these yeasts were examined for DNA base composition and DNA-DNA reassociation. The G+C ranged from 37.6% to 39.0% while optical reassociation experiments defined a first group of species (Saccharomyces cerevisiae, S. chevalieri and S. italicus) exhibiting high base sequence complementarity (>90%). S. bayanus and S. uvarum also showed a high degree of relatedness. Low homology values (∼30%) indicate that the two groups of species are not closely related. While it is proposed to combine S. cerevisiae, S. chevalieri and S. italicus into one single species under the oldest epithet Saccharomyces cerevisiae, a study of a larger number of strains is recommended before considering the taxonomic position of S. bayanus and S. uvarum. More... »

PAGES

188-193

References to SciGraph publications

Journal

TITLE

Applied Microbiology and Biotechnology

ISSUE

3

VOLUME

15

Author Affiliations

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/bf00511247

DOI

http://dx.doi.org/10.1007/bf00511247

DIMENSIONS

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