The Yeasts - A Taxonomic Study

Dedication Preface Contributors Acknowledgments Use of this Book Chapter 1. Definition, Classification and Nomenclature of the Yeasts 1. Definition and Classification of the Yeasts 2. Taxonomy Chapter 2. Yeasts Pathogenic to Humans 1. Introduction to the Medically Important Yeasts 2. Ascomycetous Yeasts of Clinical Significance 3. Basidiomycetous Yeasts of Clinical Significance 4. Medically-important Dimorphic Dungi 5. Other Yeast-like Mycotic Agents 6. Summary Chapter 3. Yeast Biotechnology 1. Introduction 2. Historical Highlights 3. Overview of the Industrial Importance of Yeasts 4. Principal Yeast Species of Industrial Importance 5. Traditional Food Fermentations 6. Food and Feed Yeasts 7. Bioethanol and Biodiesel 8. Food and Agricultural Yeast Enzymes 9. Biocatalysts for Pharmaceutical and Fine Chemical Production 10. Yeast Metabolites and Bulk Chemicals 11. Heterologous Protein Production in Yeasts 12. Secondary Metabolites, Non-Protein Pharmaceuticals, and Fine Chemicals from Yeasts 13. Probiotics and Prebiotics 14. Yeast Glucans and Cell Wall Polysaccharides 15. Degradation of Pollutants, Xenobiotics, and Roles in Bioremediation 16. Yeasts for Functional Testing of Human Genes and Disease Discovery 17. Genomes of Yeasts and their Industrial Relevance 18. Functional Genomics, Metabolic Engineering, and Systems Biology of Yeasts 19. Summary and Perspectives Chapter 4. Agriculturally Important Yeasts 1. Reduction of Soil-borne Fungal Plant Diseases Using Yeasts 2. Introduction to Yeast Pathogens of Plants Chapter 5. Yeast Spoilage of Foods and Beverages 1. Recognition of Yeast Spoilage and its Ecological Study 2. The Diversity of Yeasts Causing Food and Beverage Spoilage 3. Yeasts and Food Safety 4. Factors Affecting the Growth and Survival of Yeasts in Foods and Beverages 5. New Processing Technologies 6. Microbial Interactions 7. Biochemistry and Physiology of Food Spoilage by Yeasts 8. Stress, Adaptation, and Genomics 9. Isolation, Enumeration, and Identification 10. Quality Assurance and Control Chapter 6. Yeast Ecology 1. Introduction 2. The Niche and the Habitat of Yeasts 3. Symbiosis 4. The Killer Yeast Phenomenon 5. Yeast Community Ecology 6. Concluding Remarks Chapter 7. Methods for Isolation, Phenotypic Characterization and Maintenance of Yeasts 1. Introduction 2. Isolation of Yeasts 3. Morphological Characterization of Yeasts 4. Physiological and Biochemical Tests 5. Rapid Identification Systems Based on Growth Reactions 6. Maintenance of Yeast Cultures Chapter 8. Cytology, Cell Walls and Septa 1. Introduction 2. Yeast Cytology 3. Microscopy of Yeast Cells 4. Molecular Architecture of the Cell Wall of Yeasts 5. Septal Pore Ultrastructure 6. Other Ultrastructural Characteristics 7. Perspective Chapter 9. Chemotaxonomy of Yeasts 1. Introduction 2. Cell wall Carbohydrate Composition 3. Coenzyme Q (Ubiquinone) Composition 4. Electrophoretic Comparison of Enzymes 5. Lipids in Chemotaxonomy Chapter 10. Gene Sequence Analyses and other DNA-Based Methods for Yeast Species Recognition 1. Introduction 2. Nuclear DNA Reassociation 3. Gene Sequence Comparisons 4. Recognition of Species from Multigene Phylogenetic Analysis 5. Rapid Molecular Methods for Species Identification and Quantitation Chapter 11. Genome Sequences of Saccharomycotina 1. Summary of the Sequenced Yeast Genomes 2. Online Resources for Accessing the Data 3. Gene Losses, Gains and Duplications 4. Whole-Genome Phylogenetic Analysis 5. Taxon Sampling: more Genes or more Species? Chapter 12. Molecular Phylogenetic Reconstruction 1. Introduction 2. Phylogenetic Trees and Networks 3. Alignments 4. Distance-Based Methods 5. Maximum Parsimony 6. Probabilistic Methods of Phylogenetic Inference 7. Bootstrap and Jackknife 8. Heuristic Searching Strategies 9. Phylogenetic Analysis using Non-DNA Data 10. Phylogenetic Analysis Based on Genome or Proteome Data 11. Conclusion Chapter 13.