square fermenters. Although the two species differ in a number of ways, including their response to temperature, sugar transport and use, the S. pastorianus and S. cerevisiae species are closely related within the genus Saccharomyces. Saccharomyces yeasts can form symbiotic matrices with bacteria, and are used to produce kombucha, kefir and ginger beer. Saccharomyces fragilis, for example, is part of kefir cultures and is being grown on the lactose contained in whey (as a byproduct in cheesemaking) to be used as animal fodder itself. Pathology Saccharomyces cause food spoilage of sugar-rich foods, such as maple sap, syrup, concentrated juices and condiments. Case report suggest extended exposure to S. cerevisiae can result in hypersensitivity. See also Mating of yeast Saccharomyces cerevisiae virus L-A Schizosaccharomyces pombe (fission yeast) References External links Saccharomyces at Milk the Funk Wiki Saccharomyces Genome Database Ascomycota genera Gut flora Yeasts used in brewing Taxa described in 1838 Taxa named by Franz Meyen