I will gladly appoint the Saccharomyces genus the fungus of all millennia, for all it has given us in beer, wine, yoghurt and other food, medicine, and beyond.
What about Brettanomyces which is also used in many beers either by itself, in conjunction with Saccharomyces, or in conjunction with other fermenters like lactobacillus and pediococcus (for sour beer styles like Lambics)?
This article FAR understates the vast superiority of Saccharomyces. Until some other organism that can pack as much punch per square nanometer comes along, it will reign supreme!
