''Saccharomycodes ludwigii'' is a

yeast Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom (biology), kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are est ...

species best known for being a contaminant in alcohol and fruit juice production. It is highly resistant to typical environmental stressors such as high temperature, high sugar concentration, and high

sulfur dioxide Sulfur dioxide (IUPAC-recommended spelling) or sulphur dioxide (traditional Commonwealth English) is the chemical compound with the formula . It is a colorless gas with a pungent smell that is responsible for the odor of burnt matches. It is r ...

concentration. It is often referred to as the "winemaker's nightmare," as it contaminates products by outcompeting desirable yeast species. However, ''S. ludwigii'' strains are currently being tested in the growing low-alcohol beer industry.

Taxonomy

''Saccharomycodes ludwigii'' was first classified by Emil Christian Hansen in 1904.

Description

''Saccharomycodes ludwigii'' is characterized by its lemon-like shape during the asexual phases of its life cycle. It appears similar to common brewers' yeast, ''Saccharomyces cerevisiae'', under a microscope. It undergoes division by bud-fission. For sexual reproduction, its ascospores are small and spherical, with asci commonly composed of 1 to 4 ascospores.

Habitat and ecology

''Saccharomycodes ludwigii'' commonly contaminates bottled wines and fruit juices due to the higher sulfur dioxide and sugar concentrations. In these conditions, ''S. ludwigii'' is able to out-compete more desirable brewing yeasts and quickly become the dominant species. ''S. ludwigii'' is known to inhabit the skins of fruits, making it difficult to avoid contamination.

Economic uses

''Saccharomycodes ludwigii'' has been identified as a species that is suitable for the production of low-alcohol beer products. This is due to the species' inability to ferment maltose, which leads to a lower alcohol content than other traditional yeast species. However, more studies are needed to validate which strain of ''S. ludwigii'' is most suitable for the market by accessing the volatile profile of the product which can indicate the flavor quality. This yeast is also present in the fermentation of traditional Italian

balsamic vinegar Balsamic vinegar () is a dark, concentrated, intensely flavoured vinegar made wholly or partially from Must, grape must: freshly crushed grape juice with all the skins, seeds, and stems. Etymology The Italian language, Italian word (from Lat ...

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Zygosaccharomyces rouxii ''Zygosaccharomyces rouxii'' is a species of yeast in the genus Zygosaccharomyces. Initially described as ''Saccharomyces rouxii'' by Boutroux in 1883, it was then moved to the genus ''Zygosaccharomyces'' in the work of Barnett ''et al''. It is ...

'' together with ''

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, Z. pseudorouxii, Z. mellis, Z. bisporus, Z. lentus,

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Hanseniaspora osmophila ''Hanseniaspora osmophila'' is a species of yeast in the family Saccharomycetaceae. It is found in soil and among the bark, leaves, and fruits of plants, as well as fermented foods and beverages made from fruit. Taxonomy Albert Klöcker orig ...

Candida lactis-condensi Candida, or Cándida (Spanish), may refer to: Biology and medicine * ''Candida'' (fungus), a genus of yeasts ** Candidiasis, an infection by ''Candida'' organisms * Malvasia Candida, a variety of grape Places * Candida, Campania, a ''comun ...

Candida stellata ''Candida stellata'' is a species of yeast of the genus '' Candida''. The year of 1978 saw work of Yarrow & Meyer the yeast was reclassified to its current name from ''Saccharomyces stellatus'', which was initially described by Kroemer and Krumbh ...

, Saccharomycodes ludwigii,

Saccharomyces cerevisiae ''Saccharomyces cerevisiae'' () (brewer's yeast or baker's yeast) is a species of yeast (single-celled fungal microorganisms). The species has been instrumental in winemaking, baking, and brewing since ancient times. It is believed to have be ...

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References

Saccharomycetes Yeasts used in brewing Fungus species {{Fungus-stub