saccharomyces saccharomyces saccharomyces is a genus of fungi that includes many species of yeasts. saccharomyces is from greek 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. 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. saccharomyces scientific classification kingdom: fungi division: ascomycota class: saccharomycetes order: saccharomycetales family: saccharomycetaceae genus: saccharomycesmeyen (1838) type species saccharomyces cerevisiaemeyen (1838) species saccharomyces arboricolus saccharomyces bayanus saccharomyces bulderi saccharomyces cariocanus saccharomyces cariocus saccharomyces cerevisiae saccharomyces cerevisiae var. boulardii saccharomyces chevalieri saccharomyces dairenensis saccharomyces ellipsoideus saccharomyces eubayanus saccharomyces exiguus saccharomyces florentinus saccharomyces fragilis saccharomyces kudriavzevii saccharomyces martiniae saccharomyces mikatae saccharomyces monacensis saccharomyces norbensis saccharomyces paradoxus saccharomyces pastorianus saccharomyces spencerorum saccharomyces turicensis saccharomyces unisporus saccharomyces uvarum saccharomyces zonatus morphology colonies 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 carbohydrates 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) 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. 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 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