Desktop version

Home arrow Education

  • Increase font
  • Decrease font

<<   CONTENTS   >>

Brewing yeasts

In the previous section, we briefly illustrated the taxonomic changes associated with the genus Sac- charomyces during its approximate one and a half centuries of existence. A direct consequence of those changes was the modification, multiple times, of the names and concepts of species. This has made the subject of understanding the circumscription of the different species, their most relevant differences, and their participation in human-driven fermentations particularly complex, even for those more familiar with the topic. Saccharomyces species names and corresponding species concepts are very dependent on the scientific context of a particular period and have to be viewed and discussed in light of their historical background. In many cases, new data promoted a change of the classification criteria and an almost inevitable consequence was the change of the nomenclature. In the next sections we discuss the relevance for brewing of various Saccharomyces species, using the most up-to-date circumscription of each species. In Table 4.1 we list the most relevant Saccharomyces species for brewing, including old species names not currently

Schematic phylogeny of Saccharomyces natural species

Figure 4.1 Schematic phylogeny of Saccharomyces natural species (left) and derived relevant brewing hybris (right) with reference to temperature adaptations. Shadowed boxes highlight species relevant to beer brewing.

in use. We also discuss the use of yeasts other than Saccharomyces for brewing.

<<   CONTENTS   >>

Related topics