The Yeasts - A Taxonomic Study

4th Edition

Editors: Cletus Kurtzman J.W. Fell
Hardcover ISBN: 9780444813121
eBook ISBN: 9780080542690
Imprint: Elsevier Science
Published Date: 20th March 1998
Page Count: 1076
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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.

Table of Contents





Use of this Book

Chapter 1. Definition, Classification and Nomenclature of the Yeasts

1. Definition and Classification of the Yeasts

2. Taxonomy

Chapter 2. Yeasts Pathogenic to Humans

1. Introduction to the Medically Important Yeasts

2. Ascomycetous Yeasts of Clinical Significance

3. Basidiomycetous Yeasts of Clinical Significance

4. Medically-important Dimorphic Dungi

5. Other Yeast-like Mycotic Agents

6. Summary

Chapter 3. Yeast Biotechnology

1. Introduction

2. Historical Highlights

3. Overview of the Industrial Importance of Yeasts

4. Principal Yeast Species of Industrial Importance

5. Traditional Food Fermentations

6. Food and Feed Yeasts

7. Bioethanol and Biodiesel

8. Food and Agricultural Yeast Enzymes

9. Biocatalysts for Pharmaceutical and Fine Chemical Production

10. Yeast Metabolites and Bulk Chemicals

11. Heterologous Protein Production in Yeasts

12. Secondary Metabolites, Non-Protein Pharmaceuticals, and Fine Chemicals from Yeasts

13. Probiotics and Prebiotics

14. Yeast Glucans and Cell Wall Polysaccharides

15. Degradation of Pollutants, Xenobiotics, and Roles in Bioremediation

16. Yeasts for Functional Testing of Human Genes and Disease Discovery

17. Genomes of Yeasts and their Industrial Relevance

18. Functional Genomics, Metabolic Engineering, and Systems Biology of Yeasts

19. Summary and Perspectives

Chapter 4. Agriculturally Important Yeasts

1. Reduction of Soil-borne Fungal Plant Diseases Using Yeasts

2. Introduction to Yeast Pathogens of Plants

Chapter 5. Yeast Spoilage of Foods and Beverages

1. Recognition of Yeast Spoilage and its Ecolo


No. of pages:
© Elsevier Science 1998
Elsevier Science
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About the Editor

Cletus Kurtzman

Affiliations and Expertise

Microbial Properties Research, National Center for Agricultural Utilization Research, Agricultural Research Service, U.S. Department of Agriculture, Peoria, IL, USA

J.W. Fell

Affiliations and Expertise

Rosenstiel School of Marine and Atmospheric Science, University of Miami, Key Biscayne, FL, USA


@from:M. Blackwell @qu:...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. @source:Mycopathologica