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Saccharomyces uvarum is a species of yeast that is commonly found in fermented beverages, particularly those fermented at colder temperatures.[1] It was originally described by Martinus Willem Beijerinck in 1898, but was long considered identical to S. bayanus.[1][2] In 2000 and 2005, genetic investigations of various Saccharomyces species indicated that S. uvarum is genetically distinct from S. bayanus and should be considered a unique species.[1][2]
| Saccharomyces uvarum | |
|---|---|
Scientific classification  | |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Saccharomycetes |
| Order: | Saccharomycetales |
| Family: | Saccharomycetaceae |
| Genus: | Saccharomyces |
| Species: | S. uvarum |
| Binomial name | |
| Saccharomyces uvarum Nguyen & Gaillardin ex. Beijerinck | |
| Synonyms | |
|
Saccaromyces bayanus var uvarum | |
It is a bottom-fermenting yeast, so-called because it does not form the foam on top of the wort that top-fermenting yeast does.
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