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

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.