|
gptkbp:instance_of
|
gptkb:species
|
|
gptkbp:acidity
|
non-toxic
non-pathogenic
fermentative
saccharolytic
|
|
gptkbp:application
|
gptkb:Company
|
|
gptkbp:class
|
Saccharomycetes
|
|
gptkbp:discovered_by
|
Herman Kluyver
|
|
gptkbp:ecological_role
|
fermenter
|
|
gptkbp:family
|
Saccharomycetaceae
|
|
gptkbp:first_described_by
|
1950
|
|
gptkbp:genetic_diversity
|
gptkb:Model
|
|
gptkbp:genus
|
gptkb:Saccharomyces
|
|
gptkbp:growth_rate
|
30° C to 37° C
|
|
gptkbp:habitat
|
natural environments
|
|
gptkbp:house
|
chitin
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Saccharomyces kluyveri
|
|
gptkbp:independence
|
fruit juices
|
|
gptkbp:ingredients
|
alcohols
|
|
gptkbp:is_vulnerable_to
|
antibiotics
|
|
gptkbp:kingdom
|
gptkb:fungus
|
|
gptkbp:level
|
4.0 to 6.0
|
|
gptkbp:marketed_as
|
baking
brewing
winemaking
|
|
gptkbp:metabolism
|
alcohol fermentation
fermentative
|
|
gptkbp:number
|
gptkb:16
|
|
gptkbp:order
|
Saccharomycetales
|
|
gptkbp:par
|
various strains available
|
|
gptkbp:phylum
|
gptkb:Ascomycota
|
|
gptkbp:produced_by
|
ethanol
carbon dioxide
alcohol dehydrogenase
pyruvate decarboxylase
|
|
gptkbp:related_to
|
gptkb:fungus
|
|
gptkbp:reproduction
|
budding
|
|
gptkbp:seed_dispersal
|
approximately 12.5 Mb
|
|
gptkbp:social_structure
|
unicellular
|
|
gptkbp:surface
|
oval
|
|
gptkbp:symbiotic_relationships
|
with bacteria
|
|
gptkbp:type
|
gptkb:fungus
|
|
gptkbp:used_in
|
gptkb:skincare_product
gptkb:Research_Institute
food industry
animal feed
food preservation
fermentation
nutritional supplements
probiotics
bioethanol production
|
|
gptkbp:water_resistance
|
high sugar concentrations
|
|
gptkbp:year
|
1950
|
|
gptkbp:bfsParent
|
gptkb:Saccharomyces
|
|
gptkbp:bfsLayer
|
5
|