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 publication is for the book The Yeasts, A Taxonomic Study, 4th edition, and is a key that allows identification of all known species of yeasts. Species separations are based on differing abilities to grow on various organic compounds such as sugars, nitrogen sources and vitamins. 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.