Definition, classification and nomenclature of yeasts

By Cletus P. Kurtzman, Jack W. Fell, Teun Boekhout. 2011

107 citations recorded by the source corpus.

Subfields: Cell Biology, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/f2b9576fe286e6b0192e15850e27132b434eee3f

Citations in the corpus

• Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered. (2014, unknown): “Candida zemplinina/Candida stellata In 2011, specific strains of Candida stellata were reclassified to C. zemplinina (Kurtzman et al., 2011b).”
• The role and use of non-saccharomyces yeasts in wine production (2017, unknown): “Further taxonomic subdivisions (orders, families, genera and species) are based on morphological, physiological, biochemical and genetic properties (Kreger-van Rij, 1984; Kurtzman & Fell, 1998b) that are elucidated by conducting 55 to 70 tests.”