Saccharomycodes
{{Short description|Genus of fungi}}{{Automatic_taxobox
| taxon = Saccharomycodes
| authority =
| type_species =
| type_species_authority =
| subdivision_ranks = Species
| subdivision = * Saccharomycodes ludwigii
}}
Saccharomycodes is a genus of yeasts.
They are helobiallly reproducing yeasts. The type species is Saccharomycodes ludwigii. The other species, Saccharomycodes sinensis, is known from a single strain that was isolated from soil from a forest on Mount Chienfang on Hainan in China. It is the sister genus of Hanseniaspora.{{Citation |last1=Boundy-Mills |first1=Kyria |title=Chapter 62 - Saccharomycodes E.C. Hansen (1904) |date=2011-01-01 |url=https://www.sciencedirect.com/science/article/pii/B9780444521491000628 |work=The Yeasts (Fifth Edition) |pages=747–750 |editor-last=Kurtzman |editor-first=Cletus P. |place=London |publisher=Elsevier |language=en |doi=10.1016/b978-0-444-52149-1.00062-8 |isbn=978-0-444-52149-1 |access-date=2022-12-16 |last2=Stratford |first2=Malcolm |last3=Miller |first3=Martin W. |editor2-last=Fell |editor2-first=Jack W. |editor3-last=Boekhout |editor3-first=Teun|url-access=subscription }}
Relationships with humans
The species Saccharomycodes lugwigii is considered a "spoilage" yeast in the winemaking process and is commonly referred to as the "winemaker's nightmare".{{Cite journal |last=Vejarano |first=Ricardo |date=September 2018 |title=Saccharomycodes ludwigii, Control and Potential Uses in Winemaking Processes |journal=Fermentation |language=en |volume=4 |issue=3 |pages=71 |doi=10.3390/fermentation4030071 |issn=2311-5637|doi-access=free |hdl=11537/32301 |hdl-access=free }} It has a high polluting capacity, beginning at one to two cells per liter. It has a high tolerance for sulfur dioxide, high sugar levels, and pressurized carbon dioxide and is difficult to eradicated from an already contaminated environment.{{Cite journal |last1=STRATFORD |first1=MALCOLM |last2=MORGAN |first2=PHILIP |last3=ROSE |first3=ANTHONY H.YR 1987 |title=Sulphur Dioxide Resistance in Saccharomyces cerevisiae and Saccharomycodes ludwigii |journal=Microbiology |year=1987 |volume=133 |issue=8 |pages=2173–2179 |doi=10.1099/00221287-133-8-2173 |issn=1465-2080|doi-access=free }} It produces high levels of secondary metabolites, including isobutanol, amyl alcohol, and isoamyl alcohol.