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United States Department of Agriculture

Agricultural Research Service

Research Project: DEVELOPMENT AND APPLICATION OF MOLECULAR PHYLOGENETICS OF FUNGI TO ENHANCE FOOD SAFETY AND FOOD SECURITY Title: Pachysolen Boidin & Adzet (1957)

Author
item Kurtzman, Cletus

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: August 26, 2008
Publication Date: March 21, 2011
Citation: Kurtzman, C.P. 2011. Pachysolen Boidin & Adzet (1957). In: Kurtzman, C.P., Fell, J.W., Boekhout, T., editors. The Yeasts, a Taxonomic Study. Volume 2, 5th edition. New York, NY: Elsevier. p. 673-675.

Technical Abstract: This chapter describes the yeast genus Pachysolen, which includes the single species P. tannophilus. Pachysolen has been isolated from tanning liquor and leather in Europe, but no where else. However, P. tannophilus was the first yeast discovered that can ferment D-xylose, a major five-carbon sugar in biomass, to fuel alcohol. Consequently, the discovery, which was made at NCAUR, had a major impact on the field of biomass utilization.

Last Modified: 11/23/2014
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