Phylum:Ascomycota >> Class: Saccharomycetes >>  Order: Saccharomycetales 
 BCRC Number 21459     21849     22458     22138      
 Scientific Name: Saccharomyces cerevisiae

Saccharomyces cerevisiae Meyen ex E.C. Hansen, Meddelelser fra Carlsberg Laboratoriet 2: 29-86. 1883.

 Description: Growth in glucose-yeast extract-peptone broth: After 3 days at 25°C, the cells are subglobose, to ellipsoidal, (3.2 -7.2) × (4.0-8.8) µm, single, in pairs, multilateral budding. Growth on glucose-yeast extract-peptone agar: Aerobic growth is white to cream, butyrous, smooth, glistening and umbilicate with filamentous margin. Dalmau plate culture on corn meal agar: After 7 days at 25°C, rudimentary pseudohyphae are formed. Formation of ascospores: Ascospores are formed by Kleyn’s culture for 7 days at 25°C. Vegetative cells are transformed directly in to persistent asci containing one to four globose to short ellipsoidal ascospores.

Taiwan, Taipei: National Taiwan University, yeast cake, Sep 1984, BCRC 21459. Taiwan, Hsinchu: Food Industry Research and Development Institute, spoiled soft drink, Aug 1987, BCRC 21849. Taiwan, Hsinchu: Commercial Lao-Chao, Nov 1989, BCRC 22138. Taiwan, Hsinchu: Food Industry Research and Development Institute, pineapple juice, Oct 1991, BCRC 22458.

 Habitat: Wines, beers, fruits, cheese, fruit juices, soft drinks, fruit flies, olives, sugar cane, soil, vinegar, rainbow trout. Man and other mammals.

The species is worldwide distribution.


Hansen, EC. 1883.


F. L. Lee

 Note: The species placed in biological safety level 1 (de Hoog, 1996) and important for making beer, bread and wine. Anamorph: Candida robusta Diddens & Lodder. In: Diddens & Lodder, Die Anaskosporogenen Hefen, II. Hälfte. North-Holland, Amsterdam. 1942.