32
Modern Food Microbiology
Subfamily: Saccharomycotoideae
Genus: Debaryomyces
Issatchenkia
Kluyveromyces
Pichia
Saccharomyces
Torulaspora
Zygosaccharomyces
Subfamily: Schizosaccharomycetoideae
Genus: Schizosaccharomyces
Division: Deuteromycotina
Family: Cryptococcaceae (the “imperfects”; reproduce by budding)
Genus: Brettanomyces
Candida
Cryptococcus
Rhodotorula
Trichosporon
The above genera are listed below in alphabetical order.
Brettanomyces (The perfect stage is Dekkera). These asporogenous yeasts form ogival cells and
terminal budding, and produce acetic acid from glucose only under aerobic conditions. B. intermedius
is the most prevalent, and it can grow at a pH as low as 1.8. They cause spoilage of beer, wine, soft
drinks, and pickles, and some are involved in afterfermentation of some beers and ales. D. bruxellensis
is involved in some sourdough fermentations, and it contributes to biogenic amines in red wines.
Candida. This genus was erected in 1923 by Berkhout and has since undergone many changes in
definition and composition.
46 It is regarded as being a heterogenous taxon that can be divided into
40 segments comprising 3 main groups, based mainly on fatty acid composition and electrophoretic
karotyping.
47 The generic name means “shining white,” and cells contain no carotenoid pigments. The
ascomycetous imperfect species are placed here, including the former genus Torulopsis, as follows:
Candida famata (Torulopsis candida; T. famata)
Candida kefyr (Candida pseudotropicalis, T. kefyr; Torula cremoris)
Candida stellata (Torulopsis stellata)
Candida holmii (Torulopsis holmii)
Many of the anamorphic forms of Candida are now in the genera Kluyveromyces and Pichia.
15 Candida
lipolytica is the anamorph of Saccharomycopsis lipolytica.
Members of this genus are the most common yeasts in fresh ground beef and poultry, and C.
tropicalis is the most prevalent in foods in general. Some members are involved in the fermentation
of cacao beans, as a component of kefir grains, and in many other products, including beers, ales, and
fruit juices.
Cryptococcus. This genus represents the anamorph of Filobasidiella and other Basidiomycetes. They
are asporogenous, reproduce by multilateral budding, and are nonfermenters of sugars. They are
Modern Food Microbiology
Subfamily: Saccharomycotoideae
Genus: Debaryomyces
Issatchenkia
Kluyveromyces
Pichia
Saccharomyces
Torulaspora
Zygosaccharomyces
Subfamily: Schizosaccharomycetoideae
Genus: Schizosaccharomyces
Division: Deuteromycotina
Family: Cryptococcaceae (the “imperfects”; reproduce by budding)
Genus: Brettanomyces
Candida
Cryptococcus
Rhodotorula
Trichosporon
The above genera are listed below in alphabetical order.
Brettanomyces (The perfect stage is Dekkera). These asporogenous yeasts form ogival cells and
terminal budding, and produce acetic acid from glucose only under aerobic conditions. B. intermedius
is the most prevalent, and it can grow at a pH as low as 1.8. They cause spoilage of beer, wine, soft
drinks, and pickles, and some are involved in afterfermentation of some beers and ales. D. bruxellensis
is involved in some sourdough fermentations, and it contributes to biogenic amines in red wines.
Candida. This genus was erected in 1923 by Berkhout and has since undergone many changes in
definition and composition.
46 It is regarded as being a heterogenous taxon that can be divided into
40 segments comprising 3 main groups, based mainly on fatty acid composition and electrophoretic
karotyping.
47 The generic name means “shining white,” and cells contain no carotenoid pigments. The
ascomycetous imperfect species are placed here, including the former genus Torulopsis, as follows:
Candida famata (Torulopsis candida; T. famata)
Candida kefyr (Candida pseudotropicalis, T. kefyr; Torula cremoris)
Candida stellata (Torulopsis stellata)
Candida holmii (Torulopsis holmii)
Many of the anamorphic forms of Candida are now in the genera Kluyveromyces and Pichia.
15 Candida
lipolytica is the anamorph of Saccharomycopsis lipolytica.
Members of this genus are the most common yeasts in fresh ground beef and poultry, and C.
tropicalis is the most prevalent in foods in general. Some members are involved in the fermentation
of cacao beans, as a component of kefir grains, and in many other products, including beers, ales, and
fruit juices.
Cryptococcus. This genus represents the anamorph of Filobasidiella and other Basidiomycetes. They
are asporogenous, reproduce by multilateral budding, and are nonfermenters of sugars. They are