|Sugiyama, Junta - UNIVERSITY OF TOKYO|
Submitted to: Mycota
Publication Type: Book / Chapter
Publication Acceptance Date: November 19, 1997
Publication Date: N/A
Technical Abstract: This book chapter provides an overview of the ascomycetous yeasts. These yeasts are widely used in bread making, brewing and various industrial processes such as production of fuel alcohol, the vitamin riboflavin and the food additive citric acid. In addition, ascomycetous yeasts are used for biocontrol of fruit storage rots, and several are important pathogens of humans and animals. The chapter discusses the importance of ascomycetous yeasts, their taxonomy, and the impact of nucleic acid sequence comparisons for determining their biodiversity.