Yeasts

Saccharomyces cerevisiae

Top fermenting yeast for ale, bread, and wine; produces CO₂, ethanol, and pectinolytic enzymes; active at 28–32°C (bread), 10–18°C (wine), 18–25°C (ale).

Saccharomyces carlsbergensis

Bottom-fermenting yeast for lager; slower fermentation; produces ethanol and pectinolytic enzymes; 7–10°C for 7–12 days.

Candida sp.

Spoils dairy (yogurt, cheese); glistening colonies; thrives in moist environments.

Kluyveromyces

Galactose-fermenting yeast; thrives in dry dairy environments; causes cheese spoilage.

Yarrowia lipolytica

Lipolytic yeast; causes brown discoloration of dairy through fat oxidation.

Pichia

Forms hat-shaped spores; spoils sauerkraut and pickles; survives acidic and salty brines.

Zygosaccharomyces rouxii

Spoils dried fruits, soy sauce, and pickles; extremely osmophilic and salt-tolerant.

Rhodotorula rubra

Red-pigmented yeast; causes spoilage in dairy and meat products.

Hanseniaspora

Spoils dried fruits; osmophilic yeast.

Debaryomyces

Spoils pickles, olives, and dried fruits; osmophilic and halotolerant.