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Principles and Methods Used in Yeast Classification, and an Overview of Currently Accepted Yeast Genera

  • Chapter
Nonconventional Yeasts in Biotechnology

Abstract

Yeasts are of benefit to mankind because they are widely used for production of foods, wine, beer, and a variety of biochemicals. Yeasts also cause spoilage of foods and beverages, and are of medical importance. At present, approximately 700 yeast species are recognized, but only a few are commonly known. Relatively few natural habitats have been thoroughly investigated for yeast species; consequently, we can assume that many more species await discovery. Because yeasts are widely used in traditional and modern biotechnology, the exploration for new species should lead to additional novel technologies.

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Authors and Affiliations

  1. Yeast Division, Centraalbureau voor Schimmelcultures, Julianalaan 67, 2628, BC Delft, The Netherlands

    Teun Boekhout

  2. National Center for Agricultural Utilization Research, USDA, ARS, 1815 North University Street, 61604, Peoria, Illinois, USA

    Cletus P. Kurtzman

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  1. Teun Boekhout
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  2. Cletus P. Kurtzman
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© 1996 Springer-Verlag Berlin Heidelberg

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Boekhout, T., Kurtzman, C.P. (1996). Principles and Methods Used in Yeast Classification, and an Overview of Currently Accepted Yeast Genera. In: Nonconventional Yeasts in Biotechnology. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-79856-6_1

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  • DOI: https://doi.org/10.1007/978-3-642-79856-6_1

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