2023-11-10 03:31:14
Introduction
Saccharomyces Classification Kingdom Fungi Division (Division is a law of composition which associates the product of the first with two numbers…) Ascomycota Subdivision Saccharomycotina Class Saccharomycetes Order Saccharomycetales Family Saccharomycetaceae Genus Saccharomyces
Meyen ex EC Hansen 1838
Saccharomyces constitute a taxonomic genus of yeasts that do not give mycelium and include a large number of species used in the food industry as fermentation agents. (Fermentation is a biochemical reaction of conversion of the chemical energy contained…).
Saccharomyces cerevisiae is the best-known species, it is yeast. A yeast is a unicellular fungus capable of causing fermentation of materials…) of beer used for the inoculation of sweet liqueurs, intended to make beer; but it is also known under the name baker’s yeast (The baker is specialized in the manufacture of bread, its derivatives , pastries.) because it is also used in bread making. Commercial ultra-yeast preparations contain another yeast Saccharomyces boulardii used as a probiotic.
Saccharomyces cerevisiae is used in bread making. The first use of yeast dates back to antiquity, more precisely among the Egyptians. They were already using yeast more than three thousand years before our era; we also find scenes describing the use of yeast in certain tombs. There already existed many breads, and the Egyptians made the difference between fine flour bread, white bread (White is the color of a body heated to around 5,000°C (see…), and bread brown, with whole grain flour, including the husk of the grain (In maritime meteorology: A grain is a violent and short-lived wind that rises…).
It was only in the 16th century (A century is now a period of a hundred years. The word comes from the Latin saeculum, i, which…), with Parmentier who published a book in which he extolled the merits of leavened bread that it is recognized. Before it was considered more of an “error”. In 1665, it was discovered that the foam collected on the surface of beer barrels quickly caused the bread to rise… However, it had the disadvantage of give a slight bitter taste (For the faculty of judging beautiful things, see Taste (aesthetic)) to the bread. Between 1857 and 1863, Louis Pasteur (Louis Pasteur, born in Dole (Jura) on December 27, 1822 and died in…) demonstrated the role of yeast, as a microorganism (A micro-organism (from the Greek μικρός , mikrós,…) responsible for fermentation.
It was around the 1920s that we began to use the yeast Saccharomyces cerevisiae. This yeast is today practically the only one used in baking.
List of species
Selon ITIS :
Saccharomyces bailii Linder Saccharomyces carlsbergensis Hansen, 1908 Syn. Saccharomyces uvarum Saccharomyces cerevisiae Hansen, 1883 Saccharomyces delbrueckii Linder Saccharomyces exiguus Hansen Saccharomyces fermentati (Saito) Lodder & Kreger-van Rij Saccharomyces florentinus (Cast.) Lodder & Kreger-van Rij Saccharomyces fragilis Jorgensen Saccharomyces fructuum Lodder & Kreger- van Rij Saccharomyces heterogenicus Osterwalder Saccharomyces oleaginosus Santa Maria Saccharomyces rosei (Guill.) Lod. & Kreger-van Rij Saccharomyces steineri Lodder & Kreger-van Rij
To which we can add:
Saccharomyces boulardii Saccharomyces kefir Saccharomyces kluyveri – Whose genome has been completely sequenced [1],
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#Saccharomyces #Definition #Explanations
