The Yeasts: A Taxonomic Study

by Cletus Kurtzman (Editor), J.W. Fell (Editor), Teun Boekhout (Editor)

Overview

The Yeasts: A Taxonomic Study is a three-volume book that covers the taxonomic aspect of yeasts. The main goal of this book is to provide important information about the identification of yeasts. It also discusses the growth tests that can be used to identify different species of yeasts, and it examines how the more important species of yeasts provide information for the selection of species needed for biotechnology. • Volume 1 discusses the identification, classification and importance of yeasts in the field of biotechnology. • Volume 2 focuses on the identification and classification of ascomycetous yeasts. • Volume 3 deals with the identification and classification of basidiomycetous yeasts, along with the genus Prototheca. - High-quality photomicrographs and line drawings - Detailed phylogenetic trees - Up-to-date, clearly presented yeast taxonomy and systematic, easy-to-use reference sequence accession numbers to allow for correct identification

Product Details

ISBN-13:	9780080931272
Publisher:	Elsevier Science
Publication date:	05/09/2011
Sold by:	Barnes & Noble
Format:	eBook
Pages:	2354
File size:	67 MB
Note:	This product may take a few minutes to download.

Table of Contents

VOLUME ONE Part I. 1. Definition, classification and nomenclature of the yeasts Part II. 2. Yeasts pathogenic to humans, 3. Yeast biotechnology, 4. Agriculturally important yeasts, 5. Yeast spoilage, 6. Yeast ecology Part III. 7. Methods for isolation, phenotypic characterization and maintenance of yeasts, 8. Cytology, cell walls and septa, 9. Chemotaxonomy of yeasts, 10. Gene sequence analyses and other DNA-based methods for yeast species recognition, 11. Genome sequences of Saccharomycotina, 12. Molecular phylogenetic reconstruction Key to species Summary of species characteristics Glossary of terms used in this book VOLUME 2 Part IVa. 13. Discussion of teleomorphic and anamorphic ascomycetous yeasts and yeastlike taxa Part IVb. 14. Ambrosiozyma, 15. Ascobotryozyma, 16. Ascoidea, 17. Babjeviella, 18. Barnettozyma, 19. Cephaloascus, 20. Citeromyces, 21. Clavispora, 22. Coccidiascus, 23. Cyniclomyces, 24. Debaryomyces, 25. Dekkera, 26. Dipodascopsis, 27. Dipodascus, 28. Endomyces, 29. Endomycete-like genera, 30. Eremothecium, 31. Galactomyces, 32. Hanseniaspora, 33. Hyphopichia, 34. Kazachstania, 35. Kluyveromyces, 36. Kodamaea, 37. Komagataella, 38. Kregervanrija, 39. Kuraishia, 40. Kurtzmaniella, 41. Lachancea, 42. Lindnera, 43. Lipomyces, 44. Lodderomyces, 45. Magnusiomyces, 46. Metschnikowia, 47. Meyerozyma, 48. Millerozyma, 49. Nadsonia, 50. Nakaseomyces, 51. Nakazawaea, 52. Naumovozyma, 53. Ogataea, 54. Pachysolen, 55. Peterozyma, 56. Phaffiomyces, 57. Pichia, 58. Pneumocystis, 59. Priceomyces, 60. Protomyces, 61. Saccharomyces, 62. Saccharomycodes, 63. Saccharomycopsis, 64. Saturnispora, 65. Scheffersomyces, 66. Schizosaccharomyces, 67. Schwanniomyces, 68. Spathaspora, 69. Sporopachydermia, 70. Starmera, 71. Starmerella, 72. Sugiyamaella, 73. Taphrina, 74. Tetrapisispora, 75. Torulaspora, 76. Trichomonascus, 77. Vanderwaltozyma, 78. Wickerhamia, 79. Wickerhamiella, 80. Wickerhamomyces, 81. Yamadazyma, 82. Yarrowia, 83. Zygoascus, 84. Zygosaccharomyces, 85. Zygotorulaspora Part IVc. 86. Aciculoconidium, 87. Blastobotrys, 88. Botryozyma, 89. Brettanomyces, 90. Candida, 91. Geotrichum, 92. Kloeckera, 93. Lalaria, 94. Macrorhabdus, 95. Myxozyma, 96. Saitoella, 97. Saprochaete, 98. Schizoblastosporion, 99. Trigonopsis VOLUME 3 Part Va. 100. Discussion of teleomorphic and anamorphic basidiomycetous yeasts Part Vb. 101. Agaricostilbum, 102. Auriculibuller, 103. Bannoa, 104. Bulleribasidium, 105. Bulleromyces, 106. Chionosphaera, 107. Colacogloea, 108. Cuniculitrema, 109. Curvibasidium, 110. Cystobasidium, 111. Cystofilobasidium, 112. Erythrobasidium, 113. Fibulobasidium, 114. Filobasidiella, 115. Filobasidium, 116. Holtermannia, 117. Kondoa, 118. Kriegeria, 119. Kwoniella, 120. Leucosporidium, 121. Mastigobasidium, 122. Mixia, 123. Mrakia, 124. Naohidea, 125. Occultifur, 126. Papiliotrema, 127. Rhodosporidium, 128. Sakaguchia, 129. Sirobasidium, 130. Sporidiobolus, 131. Tilletiaria, 132. Tremella, 133. Trimorphomyces, 134. Xanthophyllomyces Part Vc. 135. Acaromyces, 136. Bensingtonia, 137. Bullera, 138. Cryptococcus, 139. Cryptotrichosporon, 140. Cyrenella, 141. Dioszegia, 142. Fellomyces, 143. Guehomyces, 144. Itersonilia, 145. Kockovaella, 146. Kurtzmanomyces, 147. Leucosporidiella, 148. Malassezia, 149. Meira, 150. Moniliella, 151. Mrakiella, 152. Phaffia, 153. Pseudozyma, 154. Reniforma, 155. Rhodotorula, 156. Sporobolomyces, 157. Sterigmatomyces, 158. Sympodiomycopsis, 159. Tausonia, 160. Tilletiopsis, 161. Trichosporon, 162. Udeniomyces Part VI. 163. Prototheca Krüger (1894)

Editorial Reviews

Reviewer: Rebecca T. Horvat, PhD, D (ABMM)(University of Kansas Medical Center)
Description: This is the fifth edition of a classic reference on yeasts first published in 1952. The three-volume set starts with the definition of yeasts and how they are studied and used in industry and academia and goes on to describe each yeast in great detail for each species.
Purpose: According to the editors, the purpose is to demonstrate the importance of yeast in pharmaceutical and biochemical production as well as the long tradition of yeast in food production. It also emphasizes the technology used to accurately identify yeasts used in each of these areas of use.
Audience: Scientists in industry, academia, medicine, or food production would find this of interest. It is comprehensive and may be intimidating to young students. The authors have shared their extensive expertise in each volume, which is invaluable.
Features: This edition describes additional genera (49 new yeast genera) and almost 1,500 species of yeast. Advances in technology for identification of various yeast by gene sequencing has led to a rapid increase in identification of new species of yeast. Throughout each volume there are many high quality photographs and drawings that show the characteristics of specific species' morphology. Also helpful is the extensive chart in volume 1 that lists the fermentation and growth properties as well as other characteristics of each yeast species. It lists the yeasts in alphabetical order and takes 54 pages to include all the yeast currently known. This is valuable to many in industry as well as medicine.
Assessment: This book clearly will be valuable to many scientists in a variety of disciplines from medicine to industry. As the past versions of this book, this one is worth having as a reference for many disciplines that use or study yeast.

Doody's Review Service

To facilitate identification of yeasts for industrial, pharmaceutical, and biochemical applications, this fully updated edition presents the latest discoveries in yeast propagation and morphology. Kurtzman (National Ctr. for Agricultural Utilization Research, Agricultural Research Svc., U.S. Dept. of Agriculture), Jack W. Fell (Rosenstiel Sch. of Marine & Atmospheric Science, Univ. of Miami), and Teun Boekhout (CBS-KNAW Fungal Biodiversity Ctr., Utrecht, Netherlands), along with 73 scholarly contributors, outline the taxa, characteristics, and practical uses of roughly 1500 yeasts under the Ascomycete and Basidiomycete phyla. Although recently published, single-volume paperbacks—such as Horst Feldmann's Yeast: Molecular and Cell Biology (Wiley-Blackwell, 2010)—also cover the fungus's varied genetic profiles, this meticulously detailed, three-volume set with its carefully annotated illustrations and phylograms will prove most essential to biotechnology and pharmaceutical collections.

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