The Yeasts

Yeast Technology

Anthony H. Rose, J. Stewart Harrison

• Publisher: Academic Press
• Year: 2012
• Print ISBN: 9780125964159
• eBook ISBN: 9780080925431
• Edition: 2
• Topic: Scienze biologiche
• Subtopic: Biologia

This classic series covers the complete biology and biochemistry of the yeasts in six volumes. Volume 5 addresses the major areas of yeast technology relevant to the food, pharmaceutical, and biotechnology industries.* SPECIAL FEATURES: * Final volume of a comprehensive research level edited treatise covering biochemistry physiology, technology of yeasts. The book will cover the major areas of yeast technology relevant to the food, pharmaceutical and biotechnology industries. Yeast are highly versatile organisms, particularly suitable for industrial purposes - this book will be of interest to many.

Contents of Volume 1

Contributors v

Preface vii

1 IntroductionA.H. Rose and J. S. Harrison 1

References 4

2 Classification of YeastsN. J. W. Kreger-van Rij 5

I. Introduction 5

II. Criteria used in the classification of yeasts 6

III. Principles of classification 19

IV. Classification 22

V. Acknowledgements 54

References 55

3 Molecular TaxonomyC. P. Kurtzman and H. J. Phaff 63

I. Introduction 63

II. Nucleic acid isolation and purification 64

III. Deoxyribonucleic acid base composition 66

IV. Deoxyribonucleic acid relatedness 71

V. Macromolecules other than deoxyribonucleic acid as indicators of relatedness 83

VI. Comparison of relatedness from nucleic acid studies with that determined by other methodologies 86

VII. Molecular taxonomy as an acid to genetic research 89

References 90

4 The Typological Yeast Species, and its DelimitationJ.P. van der Walt 95

I. Introduction 95

II. Delimitation of the species on the basis of phenotypic discontinuity 97

III. Delimitation of the species on the basis of reproductively isolated populations 99

IV. Delimitation of the species on the basis of nucleic acid analyses 107

V. Delimitation of the species by numerical analyses 111

VI. Delimitation of the imperfect species 112

VII. Delimitation of the yeast species in practice 114

VIII. Classification of the industrial yeasts 115

References 117

5 Yeasts Associated with Plants, Insects and SoilH. J. Phaff and W. T. Starmer 123

I. Introduction 123

II. Methods of isolation and study 128

III. Specificity of habitats 135

IV. Evolutionary ecology of yeasts 172

References 174

6 Ecology of Aquatic YeastsA.N. Hagler and D. G. Ahearn 181

I. Introduction 181

II. Distribution of yeasts in aquatic environments 185

III. Pollution 194

IV. Physico-chemical parameters affecting aquatic yeasts 196

V. Summary 199

References 199

7 Yeasts as Human and Animal PathogensR. Hurley, J. de Louvois and A. Mulhall 207

I. Introduction 208

II. Pathogens causing candidosis 212

III. Cryptococcus neoformans and cryptococcosis 239

IV. The genus Pityrosporum 244

V. The ge...

Table of contents

• Cover image
• Title page
• Table of Contents
• Copyright page
• Contributors
• Preface
• Contents of Volume 1
• Contents of Volume 2
• Contents of Volume 3
• Contents of Volume 4
• Abbreviations
• 1: Introduction
• 2: Brewer’s Yeasts
• 3: Wine-making Yeasts
• 4: Saké-Brewing Yeasts
• 5: Yeasts in Cider-Making
• 6: Yeasts in Distilled Alcoholic-Beverage Production
• 7: Yeasts for Production of Fuel Ethanol
• 8: Miscellaneous Products from Yeast
• 9: Yeast as a Vehicle for the Expression of Heterologous Genes
• 10: Baker’s Yeasts
• 11: Food and Fodder Yeasts
• 12: Food-Spoilage Yeasts
• 13: Yeasts as Spoilage Organisms in Beverages
• Subject Index
• Author Index