Yeasts: Characteristics and Identification

by J. A. Barnett, R. W. Payne, D. Yarrow, Linda Barnett (Photographer)

Overview

This new edition of the most comprehensive yeast identification and reference manual ever published has been completely revised and expanded to include almost 100 additional species and nearly 500 additional photomicrographs. Over half of the volume describes the 678 currently recognized species in a clear, easy to use layout with over 1300 high-quality photomicrographs. Readily usable keys and tables allow identification of all of the species described and a wealth of reference information broadens the scope of the book beyond identification.

Product Details

ISBN-13:	9780521573962
Publisher:	Cambridge University Press
Publication date:	05/25/2000
Edition description:	REV
Pages:	1150
Product dimensions:	12.01(w) x 8.50(h) x 2.01(d)

Table of Contents

Acknowledgements; 1. Introduction; 2. How this book was produced; 3. How yeasts are classified; 4. Laboratory methods for identifying yeasts; 5. Characteristics of the genera; 6. Summary of specific characteristics; 7. Descriptions of the species, arranged alphabetically; 8. The keys; 9. Tables for identifying individual species; 10. Register of yeasts names; 11. Register of specific epithets; Addendum of recently describes species; Glossary; References; Subject index.

Editorial Reviews

"The book...provides a wealth of valuable information...This volume is a valuable resource for all biologists interested in the taxonomy of yeasts and their metabolic profiles." Journal of Food Biochemistry

"[A]n excellent resource...a compilation of virtually all that is known about yeast systematics, written by acknowledged experts." ASM News

"[A] thorough survey of the relevant information up to 5 November 1998. An Addendum summarizes 28 species newly described, including 11 announced in 1999." Yeast

From the Publisher

This is the third edition of an encyclopedic work on yeasts. The coverage is extraordinarily comprehensive but is likely to represent the last effort using classical methods. A total of 678 strains are described, including a picture for each, tables of nutrient characteristics, strains actually examined, and where the organism is found. It is intended for researchers using yeast. The authors categorize the organisms by their ability to ferment glucose, colony morphology, and color, etc. in a set of tables. In short, the book includes any morphological or growth characteristic that would aid in identification. It is difficult to visualize any laboratory working with yeast that would not find this volume of value. At the same time, DNA-based methods for both strain identification and evolutionary origin are likely to dominate laboratory approaches in the coming years. Likewise, the very large format of this volume is also likely to be superseded by the same information on a computer disk—in many ways, a regrettable prospect. The authors are to be congratulated for the service they have provided to the yeast community, all of whom will wish to have this text available.

Eugene A. Davidson