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''Saccharomyces pastorianus'' is a yeast used industrially for the production of lager beer, and was named in honour of Louis Pasteur by the German Max Rees in 1870.〔Rees, M. 1870. Botanische Untersuchungen über die Alkoholgährungspilze. pp 29-30〕 This yeast's complicated genome appears to be the result of hybridisation between two pure species in the ''Saccharomyces'' species complex, a factor that has that led to difficulty in establishing a proper taxonomy of the species. The now-defunct synonym ''Saccharomyces carlsbergensis'' was and continues to be used in scientific literature, but is invalid, as the name ''Saccharomyces pastorianus'' (Rees 1870) has taxonomic precedence. The name ''S. carlsbergensis'' is typically attributed to Emil Christian Hansen from the era when he worked for the Danish brewery Carlsberg in 1883,〔Hansen EC. 1883. Undersøgelser over Alkoholgjaersvampenes Fysiologi og Morfologi. II. Om Askosporedannelsen hos Slægten Saccharomyces. Meddelelser fra Carlsberg Laboratoriet 2: 29–102.〕 but in actuality it was not officially described by Hansen as a distinct species〔http://www.mycobank.org/BioloMICS.aspx?Table=Mycobank&Rec=108029&Fields=All〕 until 1908, along with another synonym, ''Saccharomyces monacensis.''〔.Hansen, E. C. 1908. Recherches sur la physiologie et la morphologie des ferments alcooliques. XIII. Nouvelles etudes sur des levures de brasserie a fermentation basse. C. R. Trav. Lab, Carlsberg 7:179-217.〕 The type strains of both synonyms are currently stored in yeast banks under the taxonomic name ''S. pastorianus.''〔http://www.cbs.knaw.nl/Collections/BioloMICS.aspx?Table=CBS%20strain%20database&Rec=713&Fields=All〕 ==History== So-called bottom fermenting strains of brewing yeast were described as early as the 14th century in Nuremberg〔Sprotte, J. (2005) Von 1303/1305 bis zum Jahre 2005. 700 Jahre Nürnberger Bier, in Jahrbuch der Gesellschaft für die Geschichte und Bibliographie des Brauwesens 2005, Institut für Gärungsgewerbe Berlin, pp. 87–131.〕 and have remained an indispensable part of both Franconian and Bavarian brewing culture in southern Germany through modern times.〔Otto Puchner und Rudolf Muck. (1950) Die frühesten Verordnungen über das Brauwesen in der freien Reichsstadt Nürnberg, insbesondere das Gebot, nur Gerste zum Bierbrauen zu verwenden und der Übergang zur Untergärung, in: Deutsche Brauwirtschaft 59, S. 367-369, 382-385.〕〔Hackel-Stehr, K. (1987) Das Brauwesen in Bayern, Vom 14. bis 16. Jahrhundert. Insbesondere die Entstehung und Entwicklung des Reinheitsgebotes (1516). Inaugural-Dissertation, Technischen Universitat, Berlin.〕 During the explosion of scientific mycological studies in the 19th century, the yeast responsible for producing these so-called “bottom fermentations” was finally given a taxonomical classification, ''Saccharomyces pastorianus'', by the German Max Reess in 1870.〔Reess, M. 1870. Botanische Untersuchungen über die Alkoholgährungspilze. pp 29-30〕 In 1883 the Dane Emil Hansen published the findings of his research at the Carlsberg brewery in Copenhagen and described the isolation of a favourable pure yeast culture that he labeled “Unterhefe Nr. I” (bottom-fermenting yeast no. 1),〔Hansen EC. 1883. Undersøgelser over Alkoholgjaersvampenes Fysiologi og Morfologi. II. Om Askosporedannelsen hos Slægten Saccharomyces. Meddelelser fra Carlsberg Laboratoriet 2: 29–102〕 a culture that he identified as identical to the sample originally donated to Carlsberg in 1845 by the Spaten brewery of Munich.〔Meussdoerffer, Franz G. "A comprehensive history of beer brewing." Handbook of brewing: processes, technology, markets (2009): 1-42.〕 This yeast soon went into industrial production in Copenhagen in 1884 as Carlberg yeast no. 1.〔Boulton, Christopher, and David Quain. Brewing yeast and fermentation. John Wiley & Sons, 2008.〕 In 1904 Hansen published an important body of work where he reclassified the separate yeasts he worked with in terms of species, rather than as races or strains of the same species as he had previously done.〔Hansen, E.C. 1904. Grundlinien zur Systematik der Saccharomyceten. Zentralblatt für Bakteriologie und Parasitenkunde Abteilung 2. 12:529-538〕 Here Hansen classified a separate species of yeast isolated from the Carlsberg brewery as ''S. pastorianus'', a name derived from and attributed to Rees 1870. This strain was admitted to the Centraalbureau voor Schimmelcultures (CBS) in 1935 as strain CBS 1538, ''Saccharomyces pastorianus'' Rees ex Hansen 1904. In a further publication in 1908, Hansen reclassified the original “Unterhefe Nr. I” as the new species ''Saccharomyces carlsbergensis'' and another yeast “Unterhefe Nr. II” as the new species ''Saccharomyces monacensis''.〔Hansen, E. C. 1908. Recherches sur la physiologie et la morphologie des ferments alcooliques. XIII. Nouvelles etudes sur des levures de brasserie a fermentation basse. C. R. Trav. Lab, Carlsberg 7:179-217〕 The taxonomy was attributed to Hansen 1908〔Hansen, E. C. 1908. Recherches sur la physiologie et la morphologie des ferments alcooliques. XIII. Nouvelles etudes sur des levures de brasserie a fermentation basse. C. R. Trav. Lab, Carlsberg 7:179-217〕 and the yeasts entered into the Centraalbureau voor Schimmelcultures in 1947 as CBS 1513 and CBS 1503 respectively. Since the early 1900s, bottom-fermenting strains of brewery yeast have been typically classified as ''S. carlbergensis'' in scientific literature, and the earlier valid name assigned to a bottom-fermenting yeast by Rees in 1870 was rejected without merit. This situation was rectified using DNA-DNA reallocation techniques in 1985 when Vaughan-Martini & Kurtzman returned the species name to ''S. pastorianus'' under the type strain CBS 1538 and relegated the two former species assigned by Hansen in 1908, ''S. carlsbergensis'' CBS 1513 and ''S. monacensis'' CBS 1503,〔http://www.cbs.knaw.nl/Collections/Biolomics.aspx?Table=CBS+strain+database〕 to the status of synonyms. These experiments also clearly revealed the hybrid nature of the lager brewing yeast species for the first time, even though one of the parental species was incorrectly classified in retrospect.〔VAUGHAN-MARTINI, ANN, and CLETUS P. KURTZMAN. "Deoxyribonucleic acid relatedness among species of the genus Saccharomyces sensu stricto."International journal of systematic bacteriology 35.4 (1985): 508-511〕 Nonetheless, over the last decades of the 20th century, debate continued in scientific literature regarding the correct taxon, with authors using both names interchangeably to describe lager yeast. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Saccharomyces pastorianus」の詳細全文を読む スポンサード リンク
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