Buch, Englisch, 1076 Seiten
Buch, Englisch, 1076 Seiten
ISBN: 978-0-444-81312-1
Verlag: Elsevier Science & Technology
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.
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Chapters include: Preface. Contributors. Acknowledgements. Use of this book. I. Definition, classification and nomenclature of the yeasts. II. Importance of yeasts. III. Ultrastructural and molecular properties used for yeast classification. IV. Methods. V. Classification of the ascomycetous taxa. VI. Classification of the heterobasidiomycetous taxa. VII. 'Prototheca' Krüger, a yeastlike alga. VIII. Key to species. IX. Table of species characteristics. X. Glossary. XI. References. XII. Index to species and varietal names. XIII. Index to the taxa.
