|NBRC No.||NBRC 104020|
|Scientific Name of this Strain||Saccharomyces bayanus Saccardo|
|History||RIFY 1080 <- IFO 1127|
|Other Culture Collection No.||RIFY 1080=NBRC 1127=NBRC 11022=CBS 380=BCRC 21960=DBVPG 6171=DSM 70412=JCM 7258=NRRL Y-12624=PYCC 4456=CCRC 21960=IGC 4456=NCYC 2578=CLIB 181|
|Cultivation Temp.||28 C|
|Source of Isolation||Turbid beer|
|Locality of Source|
|Country of Origin|
|Plant Quarantine No.|
|Animal Quarantine No.|
|Comment||RIFY wine yeast.|
|Sequences||LSU rDNA D1D2|
|Shipping as||Glass ampoule (L-dried)|
Saccharomyces bayanus is a yeast of the genus Saccharomyces, and is used in winemaking and cider fermentation, and to make distilled beverages. Saccharomyces bayanus like Saccharomyces pastorianus, is now accepted to be the result of multiple hybridisation events between three pure species, Saccharomyces uvarum, Saccharomyces cerevisiae and Saccharomyces eubayanus. Notably, most commercial yeast cultures sold as pure S. bayanus for wine making, e.g. Lalvin EC-1118 strain, have been found to contain S. cerevisiae cultures instead.
S. bayanus is used intensively in comparative genomics studies. Based on a computation-based experimental design system, Caudy et al. generated a rich resource for expression profiles for S. bayanus, which has been used in several comparative studies in yeast systems, including expression patterns and nucleosome profiles.