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A Proposal for Correct Nomenclature of the Domesticated Species of the Genus Saccharomyces

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Biotechnology Applications in Beverage Production

Part of the book series: Elsevier Applied Food Science Series ((EAFSS))

Abstract

The ability to produce ethanol by fermentation of simple sugars is almost completely restricted to yeasts. Although many species are known to carry out this transformation, only a few are able to yield significant amounts of ethyl alcohol during the natural fermentation of the juices of various sugary fruits. Only a handful of these, are commercially exploitable as actual or potential selected starters.

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Author information

Authors and Affiliations

  1. Department of Plant Biology, University of Perugia, Perugia, Italy

    A. Vaughan Martini & A. Martini

Authors
  1. A. Vaughan Martini
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  2. A. Martini
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Editors and Affiliations

  1. Department of Food Science and Technology and Microbiology, University of Milan, Via Celoria 2, I-20133, Milan, Italy

    C. Cantarelli

  2. Department of Industrial Chemistry and Materials, University of Bologna, Viale Risorgimento 4, I-40136, Bologna, Italy

    G. Lanzarini

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© 1989 Elsevier Science Publishers LTD

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Martini, A.V., Martini, A. (1989). A Proposal for Correct Nomenclature of the Domesticated Species of the Genus Saccharomyces . In: Cantarelli, C., Lanzarini, G. (eds) Biotechnology Applications in Beverage Production. Elsevier Applied Food Science Series. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-1113-0_1

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  • DOI: https://doi.org/10.1007/978-94-009-1113-0_1

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-6992-2

  • Online ISBN: 978-94-009-1113-0

  • eBook Packages: Springer Book Archive

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