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.
Specimens：
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.
Distribution：
The species is worldwide distribution.
References：
Hansen, EC. 1883.
Provided：
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.
Phylum：Ascomycota >> Class： Saccharomycetes >> Order： Saccharomycetales 
BCRC Number：