The Yeasts - A Taxonomic Study
- C.P. Kurtzman, Microbial Properties Research, National Center for Agricultural Utilization Research, Agricultural Research Service, U.S. Department of Agriculture, Peoria, IL, USA
- J.W. Fell, Rosenstiel School of Marine and Atmospheric Science, University of Miami, Key Biscayne, FL, USA
The yeasts are a phylogenetically diverse group of fungi characterized by unicellular growth. Yeasts have been used for bread making and brewing beverages for millennia, and have become increasingly important in biotechnology for production of fuel alcohol, organic acids, enzymes, and various pharmacologically important chemicals. Other species are serious human, animal, and plant pathogens. Since publication of the 3rd edition of this book in 1984, numerous new species and genera have been described, many because of the application of new molecular biological methods.
Molecular comparisons have now provided a phylogenetic distinction between the yeasts and other fungi, some of which have a unicellular growth phase.
This book is the most definitive treatment of taxonomy and systematics of yeasts available and has been prepared by an international team of experts and is directed at taxonomists, ecologists, mycologists, microbiologists, clinicians, molecular geneticists, and biotechnologists.
- Published: March 1998
- Imprint: ELSEVIER
- ISBN: 978-0-444-81312-1
...This volume is an essential reference to any serious student of yeasts and yeast-like fungi. Moreover, the thick volume with information for isolation, growth, and identification makes yeasts accessible to virtually anyone, including beginners who have little experience with them.
M. Blackwell, Mycopathologica