Page Banner

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: Naumovozyma Kurtzman (2008)

Authors
item Vaughan-Martini, Ann -
item Lachance, Marc-Andre -
item Kurtzman, Cletus

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: June 2, 2009
Publication Date: May 15, 2011
Citation: Vaughan-Martini, A., Lachance, M., Kurtzman, C.P. 2011. Naumovozyma Kurtzman (2008). In: Kurtzman, C.P., Fell, J.W., Boekhout, T., editors. The Yeasts, a Taxonomic Study. Volume 2, 5th edition. New York, NY: Elsevier. p. 641-643.

Technical Abstract: This chapter describes the ascomycetous yeast genus Naumovozyma, which was recognized from multigene deoxyribonucleic acid (DNA) sequence analysis. The genus has two describes species, which were formerly classified in the genus Saccharomyces. The species reproduce by multilateral budding but do not form hyphae or pseudohyphae. Asci typically form 1-2 ascospores. The species ferment the sugars glucose and galactose. Isolates of the two species are found on a wide variety of agricultural products.

Last Modified: 12/18/2014
Footer Content Back to Top of Page