Sporopachydermia

Sporopachydermia is a genus of yeast in the family Saccharomycetaceae. It is a relatively rare genus, with only one species, Sporopachydermia lactativora, currently recognized. This yeast is typically found in dairy products, particularly those that have undergone fermentation.

Taxonomy[edit | edit source]

The genus Sporopachydermia was first described in 1998 by Peter Kurtzman and Cletus Kurtzman, two renowned mycologists. The name Sporopachydermia is derived from the Greek words sporos (meaning seed), pachys (meaning thick), and derma (meaning skin), which refers to the thick-walled spores that are characteristic of this genus.

Characteristics[edit | edit source]

Sporopachydermia lactativora, the only species in the genus Sporopachydermia, is a thermophilic yeast, meaning it thrives at relatively high temperatures. It is capable of fermenting lactose, which is unusual among yeasts. This makes it particularly well-suited to environments such as dairy products, where lactose is abundant.

The cells of S. lactativora are oval in shape and reproduce by budding. They are also capable of forming thick-walled spores, a characteristic that gives the genus its name.

Role in Fermentation[edit | edit source]

S. lactativora plays a significant role in the fermentation of dairy products. It is capable of converting lactose into lactic acid, a process that contributes to the sour taste of fermented dairy products. It can also produce ethanol and carbon dioxide, which can contribute to the texture and flavor of these products.

Health Implications[edit | edit source]

While S. lactativora is generally considered safe for consumption, it can cause spoilage in dairy products if it grows to high levels. However, it is not known to cause disease in humans.