Applied Microbiology and Biotechnology

, Volume 58, Issue 2, pp 147–156

Non-conventional yeasts

  •  J. Spencer
  •  A. Ragout de Spencer
  •  C. Laluce
Mini-Review

DOI: 10.1007/s00253-001-0834-2

Cite this article as:
Spencer, J., Ragout de Spencer, A. & Laluce, C. Appl Microbiol Biotechnol (2002) 58: 147. doi:10.1007/s00253-001-0834-2

Abstract.

In the beginning there was yeast, and it raised bread, brewed beer, and made wine. After many not days but centuries and even millenia later, it was named Saccharomyces cerevisiae. After more years and centuries there was another yeast, and it was named Schizosaccharomyces pombe; now there were two stars in the yeast heaven. In only a few more years there were other yeasts, and then more, and more, and more. The era of the non-conventional yeasts had begun.

Copyright information

© Springer-Verlag 2001

Authors and Affiliations

  •  J. Spencer
    • 1
  •  A. Ragout de Spencer
    • 1
  •  C. Laluce
    • 2
  1. 1.PROIMI, Avda. Belgrano y Pje. Caseros, T4001 MVB, San Miguel de Tucumán, Argentina
  2. 2.UNESP, Instituto de Química de Araraquara, Departamento de Bioquímica e Tecnologia Química, Rua Prof. Francisco Degni S/N–Bairro Quitandintia. CP 355 CEP 14801-970, Araraquara, Brazil