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Approaches to yeast identification

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Yeast Biotechnology

Abstract

The identification of commercial and wild yeasts is of major concern in many industrial processes based on the activities of yeasts. Where the utilization and maintenance of a pure culture is of prime importance, as in the production of baker’s yeast or wine yeasts, or as in brewing, then the ability to recognize wild and culture yeasts is essential. The aims of practical identification are different from those of yeast taxonomy. Biologists involved with yeast classification seek the eventual erection of a ‘natural’ system - one in which taxonomic assignments reflect evolutionary relationships between taxa. Whereas the fundamental unit of yeast classification is the species, an assemblage of strains presumed or shown to be highly related, the strain itself is the focus of an industrial process.

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Authors
  1. Marc-André Lachance
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Editors and Affiliations

  1. Department of Bioscience & Biotechnology, University of Strathclyde, UK

    D. R. Berry

  2. Labatt Brewing Co., London, Ontario, Canada

    I. Russell  & G. G. Stewart  & 

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© 1987 D. R. BErry, G. G. Stewart and I. Russell

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Lachance, MA. (1987). Approaches to yeast identification. In: Berry, D.R., Russell, I., Stewart, G.G. (eds) Yeast Biotechnology. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-3119-0_2

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  • DOI: https://doi.org/10.1007/978-94-009-3119-0_2

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-7903-7

  • Online ISBN: 978-94-009-3119-0

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