What is the Difference Between Saccharomyces Cerevisiae and Saccharomyces Uvarum?

Saccharomyces cerevisiae and Saccharomyces uvarum are two types of yeast species belonging to the genus Saccharomyces, which are extensively used in winemaking, beer production, and alcohol production. The main differences between these two yeast species are:

1. Fermentation Type: S. cerevisiae is a top-fermenting yeast, while S. uvarum is a bottom-fermenting yeast. This means that S. cerevisiae forms a thick layer of foam on the top of the fermenting liquid, whereas S. uvarum settles at the bottom of the container during fermentation.
2. Size: S. cerevisiae is a smaller yeast, while S. uvarum is larger. Diploid forms of S. cerevisiae are ellipsoid-shaped, and haploid forms are spherical, whereas S. uvarum produces ovoid, spherical, or elongated cells.
3. Fermentation Temperature: S. cerevisiae ferments at warmer temperatures, while S. uvarum ferments at colder temperatures.
4. Pathogenicity: S. cerevisiae is considered pathogenic, while S. uvarum is considered non-pathogenic.
5. Industrial Applications: Both yeast species are used in the bakery and brewing industries, but S. uvarum is more closely related to S. cerevisiae and displays a different fermentative and aromatic profile, making it an attractive non-traditional yeast for some applications.

Comparative Table: Saccharomyces Cerevisiae vs Saccharomyces Uvarum

Saccharomyces cerevisiae and Saccharomyces uvarum are two yeast species that belong to the genus Saccharomyces and are known for their involvement in food production, particularly in beer, wine, and bread making. Here is a table comparing the differences between the two species:

Both species are unicellular and saprotrophic fungi, and they are extensively used in winemaking. They can also be used in beer and alcohol production. However, they have different fermentation profiles, with S. cerevisiae being a top-fermenting yeast and S. uvarum being a bottom-fermenting yeast. This difference in fermentation can impact the flavor and characteristics of the final product.