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United States Department of Agriculture

Agricultural Research Service

Research Project: DEVELOPMENT AND APPLICATION OF MOLECULAR PHYLOGENETICS OF FUNGI TO ENHANCE FOOD SAFETY AND FOOD SECURITY

Location: Bacterial Foodborne Pathogens & Mycology Research Unit

Title: Saccharomycopsis Schionning (1903)

Authors
item Kurtzman, Cletus
item Smith, M.TH. -

Submitted to: Yeasts: A Taxonomic Study
Publication Type: Book / Chapter
Publication Acceptance Date: November 18, 2009
Publication Date: March 21, 2011
Citation: Kurtzman, C.P., Smith, M.Th. 2011. Saccharomycopsis Schionning (1903). In: Kurtzman, C.P., Fell, J.W., Boekhout, T., editors. The Yeasts, a Taxonomic Study. Volume 2, 5th edition. New York, NY: Elsevier. p. 751-763.

Technical Abstract: This chapter describes the ascomycete yeast genus Saccharomycopsis and is to be published in The Yeasts, A Taxonomic Study, 5th edition. The genus Saccharomycopsis has 11 assigned species, many worldwide in distribution. Certain species, such as S. fibuligera, are commonly found in fermented, cereal based foods, most likely because they produce amylase. This property makes S. fibuligera of industrial interest because of its novel amylases. Additionally, some of the species produce hydroxy fatty acids that are of biotechnological interest.

Last Modified: 7/22/2014
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