Abstract
Despite the increasing availability of modern classification techniques based on similarities at the gene level, routine laboratory identification of yeasts still relies on microscopic comparison of the isolate’s cell shape, how it reproduces (asexually versus sexual), as well as utilization of various carbon and nitrogen compounds, and metabolites produced.
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© 1997 Springer Science+Business Media Dordrecht
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Fugelsang, K.C. (1997). Yeasts and Molds. In: Wine Microbiology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-6970-8_3
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DOI: https://doi.org/10.1007/978-1-4757-6970-8_3
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4757-6972-2
Online ISBN: 978-1-4757-6970-8
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