Saccharomyces chevalieri is the dominant species of yeast found in coconut palm wine fermentations.[2] It is similar to Saccharomyces cerevisiae, but lacks the ability to ferment maltose (absent from the palm wine fermentation environment) and has been advanced as an intermediate to the development of S. cerevisiae.[1][page needed] It appears to fill similar niche in fermenting simple sugars to ethanol in later fermentation.
| Saccharomyces chevalieri | |
|---|---|
Scientific classification 
| |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Saccharomycetes |
| Order: | Saccharomycetales |
| Family: | Saccharomycetaceae |
| Genus: | Saccharomyces |
| Species: | S. chevalieri
|
| Binomial name | |
| Saccharomyces chevalieri Guilliermond 1914[1]: 563
| |
References
edit- ^ a b Lodder, Jacomina (1970). The Yeasts : A Taxonomic Study, Part 1 (2 ed.). North-Holland Pub. Co. ISBN 9780720440546.
- ^ Atputharajah, J.D.; Widanapathirana, S.; Samarajeewa, U. (October 1986). "Microbiology and biochemistry of natural fermentation of coconut palm sap". Food Microbiology. 3 (4): 273–280. doi:10.1016/0740-0020(86)90009-2.