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United States Department of Agriculture

Agricultural Research Service

Research Project: MANAGEMENT AND GENETIC CHARACTERIZATION OF AGRICULTURAL AND BIOTECHNOLOGICAL MICROBIAL RESOURCES

Location: Bacterial Foodborne Pathogens & Mycology Research Unit

Title: Scheffersomyces Kurtzman & M. Suzuki (2010)

Author
item KURTZMAN, CLETUS

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: February 26, 2009
Publication Date: March 21, 2011
Citation: Kurtzman, C.P. 2011. Scheffersomyces Kurtzman & M. Suzuki (2010). In: Kurtzman, C.P., Fell, J.W., Boekhout, T., editors. The Yeasts, a Taxonomic Study. Volume 2, 5th edition. New York, NY: Elsevier. p. 773-777.

Technical Abstract: This chapter describes the ascomycete yeast genus Scheffersomyces and is to be published in "The Yeasts, A Taxonomic Study, 5th edition." The genus Scheffersomyces has three described species that were earlier assigned to the genus Pichia, but gene sequence analysis showed that the species, now reclassified in the new genus Scheffersomyces, were actually not part of the Pichia clade. Two of the species, S. segobiensis and S. stipitis, ferment D-xylose, the major pentose sugar from biomass. Consequently, these two species and the closely related Candida shehatae species complex are of major biotechnological importance.

Last Modified: 8/19/2014
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