| Saccharomyces bayanus | |
|---|---|
Scientific classification  | |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Saccharomycetes |
| Order: | Saccharomycetales |
| Family: | Saccharomycetaceae |
| Genus: | Saccharomyces |
| Species: | S. bayanus |
| Binomial name | |
| Saccharomyces bayanus Saccardo, 1895 | |
Saccharomyces bayanus is a yeast of the genus Saccharomyces , and is used in winemaking and cider fermentation, and to make distilled beverages. Saccharomyces bayanus, like Saccharomyces pastorianus , is now accepted to be the result of multiple hybridisation events between three pure species, Saccharomyces uvarum , Saccharomyces cerevisiae and Saccharomyces eubayanus . [1] [2] Notably, most commercial yeast cultures sold as pure S. bayanus for wine making, e.g. Lalvin EC-1118 strain, have been found to contain S. cerevisiae cultures instead. [3]
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S. bayanus is used intensively in comparative genomics studies. [4] [5] [6] [7] [8] Based on a computation-based experimental design system, [8] Caudy et al. [5] generated a rich resource for expression profiles for S. bayanus, which has been used in several comparative studies in yeast systems, including expression patterns [6] and nucleosome profiles. [7]
