サッカロミセス目
- 関
- budding yeast
Wikipedia preview
出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2016/10/02 23:19:33」(JST)
[Wiki en表示]
| Saccharomycetales |
|
| Saccharomyces cerevisiae under DIC microscopy |
| Scientific classification |
| Kingdom: |
Fungi |
| Division: |
Ascomycota |
| Subdivision: |
Saccharomycotina |
| Class: |
Saccharomycetes |
| Order: |
Saccharomycetales
Kudryatsev (1960)[1] |
| Families |
|
Alloascoideaceae
Ascoideaceae
Cephaloascaceae
Debaryomycetaceae
Dipodascaceae
Endomycetaceae
Eremotheciaceae
Lipomycetaceae
Metschnikowiaceae
Pichiaceae
Saccharomycetaceae
Saccharomycodaceae
Saccharomycopsidaceae
Trichomonascaceae
Wickerhamomycetaceae
|
The Saccharomycetales are an order in the kingdom of fungi that comprises the budding yeasts and includes 15 families.
Contents
- 1 Etymology
- 2 Genera incertae sedis
- 3 References
- 4 External links
Etymology
The name comes from the Greek word σάκχαρον (sákkharon), meaning "sugar" and μύκης (mukēs) meaning "fungus".
Genera incertae sedis
According to the 2007 Outline of Ascomycota, genera included within the order, but of uncertain taxonomic position (incertae sedis) include Ascobotryozyma, Hyphopichia, Kodamaea, Nakazawaea, Phaffomyces, Starmera, Starmerella, and Yamadazyma.[2]
References
- ^ Kudryatsev, V. (1960). Die Systematik der Hefen (in German). Berlin: Akademie Verlag.
- ^ Lumbsch TH, Huhndorf SM. (December 2007). "Outline of Ascomycota – 2007". Myconet. Chicago, USA: The Field Museum, Department of Botany. 13: 1–58.
External links
- Tree of Life: Saccharomycetales
English Journal
- Anaerobic organic acid metabolism of Candida zemplinina in comparison with Saccharomyces wine yeasts.
- Magyar I1, Nyitrai-Sárdy D2, Leskó A2, Pomázi A3, Kállay M2.
- International journal of food microbiology.Int J Food Microbiol.2014 May 16;178:1-6. doi: 10.1016/j.ijfoodmicro.2014.03.002. Epub 2014 Mar 12.
- Organic acid production under oxygen-limited conditions has been thoroughly studied in the Saccharomyces species, but practically never investigated in Candida zemplinina, which seems to be an acidogenic species under oxidative laboratory conditions. In this study, several strains of C. zemplinina w
- PMID 24667312
- New insights into the advantages of ammonium as a winemaking nutrient.
- Martínez-Moreno R, Quirós M, Morales P, Gonzalez R.
- International journal of food microbiology.Int J Food Microbiol.2014 May 2;177:128-35. doi: 10.1016/j.ijfoodmicro.2014.02.020. Epub 2014 Mar 2.
- Nitrogen limitation is the most common cause for stuck or sluggish fermentation in winemaking, and it is usually dealt with by supplementing grape juice with either ammonium salts or organic nutrients. These practices have a direct impact on both fermentation kinetics and the sensorial features of t
- PMID 24631636
- Putative P1B-type ATPase from the bacterium Achromobacter xylosoxidans A8 alters Pb2+/Zn2+/Cd2+-resistance and accumulation in Saccharomyces cerevisiae.
- Suman J1, Kotrba P2, Macek T3.
- Biochimica et biophysica acta.Biochim Biophys Acta.2014 May;1838(5):1338-43. doi: 10.1016/j.bbamem.2014.01.023. Epub 2014 Jan 31.
- PbtA, a putative P(1B)-type ATPase from the Gram-negative soil bacterium Achromobacter xylosoxidans A8 responsible for Pb(2+)/Zn(2+)/Cd(2+)-resistance in Escherichia coli, was heterologously expressed in Saccharomyces cerevisiae. When present in Zn(2+)- and Pb(2+)/Cd(2+)-hypersensitive S. cerevisiae
- PMID 24491492
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