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

Location: Bacterial Foodborne Pathogens & Mycology Research Unit

Title: Lachancea Kurtzman (2003)

Authors
item Lachance, M -
item KURTZMAN, CLETUS

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: November 18, 2009
Publication Date: March 21, 2011
Citation: Lachance, M.-A., Kurtzman, C.P. 2011. Lachancea Kurtzman (2003). In: Kurtzman, C.P., Fell, J.W., Boekhout, T., editors. The Yeasts, a Taxonomic Study. Volume 2, 5th edition. New York, NY: Elsevier. p. 511-519.

Technical Abstract: This chapter describes the ascomycete yeast genus Lachancea and is to be published in "The Yeasts, A Taxonomic Study, 5th edition." The genus Lachancea was recently described following a multigene phylogenetic study and includes species previously assigned to the genera Kluyveromyces, Saccharomyces and Zygosaccharomyces. At present, there are seven assigned species. Several of the species are worldwide in distribution and have been isolated from insect and marine habitats as well as foods. L. cidri and L. fermentati are food and beverage spoilage yeasts.

Last Modified: 7/25/2014
Footer Content Back to Top of Page