葡萄汁酵母学名Saccharomyces uvarum)是酵母属的一种真菌,常用于发酵饮料英语List of fermented foods,特别是在低温中发酵生产者[1]。本种最早于1898年由荷兰微生物学家马丁努斯·威廉·拜耶林克发表描述,但长期被认为是贝酵母英语Saccharomyces bayanus异名[1][2]。近代分子种系发生学证据显示葡萄汁酵母的基因组与贝酵母有一定差异,应为一独立物种[1][2]

葡萄汁酵母
科学分类 编辑
界: 真菌界 Fungi
门: 子囊菌门 Ascomycota
纲: 酵母菌纲 Saccharomycetes
目: 酵母菌目 Saccharomycetales
科: 酵母菌科 Saccharomycetaceae
属: 酵母属 Saccharomyces
种:
葡萄汁酵母 S. uvarum
二名法
Saccharomyces uvarum
Nguyen & Gaillardin ex. Beijerinck
异名
  • Saccaromyces bayanus var uvarum

参考文献

编辑
  1. ^ 1.0 1.1 1.2 Pulvirenti A, Nguyen HV, Caggia C, Giudici P, Rainieri S, Zambonelli C. Saccharomyces uvarum, a proper species with Saccharomyces sensu stricto. FEMS Microbiology Letters. 2000, 192 (2): 191–196. PMID 11064194. doi:10.1111/j.1574-6968.2000.tb09381.x . 
  2. ^ 2.0 2.1 Nguyen, H.; Gaillardin, C. Evolutionary relationships between the former species Saccharomyces uvarum and the hybrids Saccharomyces bayanus and Saccharomyces pastorianus; reinstatement of Saccharomyces uvarum (Beijerinck) as a distinct species. FEMS Yeast Research. 2005, 5 (4–5): 471–483. PMID 15691752. doi:10.1016/j.femsyr.2004.12.004 .