Submitted to: Fungi
Publication Type: Peer reviewed journal
Publication Acceptance Date: 9/26/2013
Publication Date: 12/1/2013
Citation: Dugan, F.M. 2013. Yeasts: What's in a name? A brief reconnaissance and sampling of literature. Fungi. 6(4):45-46. Interpretive Summary: In accordance with FUNGI magazine's role as a bridge between professional and amateur mycologists, a brief (840 words) explanation is presented on the scientific nomenclature of yeasts used for commercial production of wine and beers (including top-fermented ales, and bottom-fermented lagers and pilsners). Genus names, species and subspecific names, and the proper use of authors' names are decribed in the context of examples. A brief review is provided on the important role of species hybrids in bottom-fermented beverages and (more rarely, for other hybrids) some wines. Controversy attends the discovery of Saccharomyces eubayanus (seemingly a component of hybrids now employed in lager production), because that species is so far known in nature only from Patagonia.
Technical Abstract: Scientific names (including authors) are provided for certain yeasts used by vintners and brewers: Saccharomyces cerevisiae Meyen ex E.C. Hansen, Saccharomyces bayanus var. uvarum (Beij.) G.I. Naumov (synonym Saccharomyces uvarum Beij.), Saccharomyces pastorianus Reess ex E.C. Hansen (synonym Saccharomyces carlsbergensis E.C. Hansen), Saccharomyces bayanus Sacc., Saccharomyces kudriavzevii G.I. Naumov, S.A. James, E.S. Naumova, E.J. Louis & I.N. Roberts, and Saccharomyces eubayanus Sampaio, Libkind, Hittinger, P. Gonçalves, Valério, C. Gonçalves, Dover & Johnson. The role of hybridization amongst yeasts used for bottom fermented beers is discussed, especially controversies involving historical biogeography of S. eubayanus.