| 词条 | Saccharomyces uvarum |
| 释义 |
| genus = Saccharomyces | species = uvarum | authority = Nguyen & Gaillardin ex. Beijerinck | synonyms = Saccaromyces bayanus var uvarum }}Saccharomyces uvarum is a species of yeast that is commonly found in fermented beverages, particularly those fermented at colder temperatures.[1] It was originally described by Martinus Willem Beijerinck in 1898, but was long considered identical to S. bayanus.[1][2] In 2000 and 2005, genetic investigations of various Saccharomyces species indicated that S. urvarum is genetically distinct from S. bayanus and should be considered a unique species.[1][2] It is a bottom-fermenting yeast, so-called because it does not form the foam on top of the wort that top-fermenting yeast does. References1. ^1 2 {{cite journal|title=Saccharomyces uvarum, a proper species with Saccharomyces sensu stricto |journal=FEMS Microbiology Letters |vauthors=Pulvirenti A, Nguyen HV, Caggia C, Giudici P, Rainieri S, Zambonelli C |volume=192 |issue=2 |date=2000 |pages=191–196 |doi=10.1111/j.1574-6968.2000.tb09381.x|pmid=11064194 }} {{Taxonbar|from=Q312031}}{{yeast-stub}}2. ^1 H. V. Nguyen & C. Gaillardin, [https://dx.doi.org/doi.org/10.1016/j.femsyr.2004.12.004 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) vol 5, pp 471–483 3 : Saccharomyces|Yeasts|Yeasts used in brewing |
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