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United States Department of Agriculture

Agricultural Research Service

Title: DEFINITION, CLASSIFICATION AND NOMENCLATURE OF THE YEASTS)

Author
item Kurtzman, Cletus
item Fell, Jack

Submitted to: Yeasts: A Taxonomic Study
Publication Type: Book / chapter
Publication Acceptance Date: 5/15/1996
Publication Date: N/A
Citation:

Interpretive Summary:

Technical Abstract: This chapter is for the book The Yeasts, A Taxonomic Study, 4th edition, and defines those fungi included among the yeasts. This chapter discusses the various aspects of classification and lists the major culture collections that provide yeast cultures. Yeasts are key microorganisms in biotechnology and are used in baking, brewing, and for the production of vitamins, organic acids, enzymes and pharmaceuticals. In addition, some yeasts are pathogenic to humans, animals and plants.

Last Modified: 8/24/2016
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