3.1.2 Identification
Yeasts were classified on the basis of their morphology and biochemical
characteristics. The workers of the Dutch school were responsible for much of the pioneering work on the classification of yeast species up to year 1950. These
workers classified all the yeasts available to them on the basis of cellular
morphology, spore shape/number and nature of conjugation process. At species
level, they were classified based on the ability to ferment/assimilate 6 sugars,
ability to use ethanol and nitrate and to hydrolyze arbutin. As judged by these
criteria, the distinction between some species was rather fine.
Around the same time, Wickerham and Burton (1948) and Wickerham (1951)
introduced a number of refinements to the Dutch system, especially the use of a
much larger number of carbon compounds. These included additional hexoses, di-,
tri-, and tetrasaccharides, 2 polysaccharides and a number of pentoses, polyhydric
alcohols and organic acids. They also introduced tests for vitamin requirements.
3.1.2 Identification
Yeasts were classified on the basis of their morphology and biochemical
characteristics. The workers of the Dutch school were responsible for much of the pioneering work on the classification of yeast species up to year 1950. These
workers classified all the yeasts available to them on the basis of cellular
morphology, spore shape/number and nature of conjugation process. At species
level, they were classified based on the ability to ferment/assimilate 6 sugars,
ability to use ethanol and nitrate and to hydrolyze arbutin. As judged by these
criteria, the distinction between some species was rather fine.
Around the same time, Wickerham and Burton (1948) and Wickerham (1951)
introduced a number of refinements to the Dutch system, especially the use of a
much larger number of carbon compounds. These included additional hexoses, di-,
tri-, and tetrasaccharides, 2 polysaccharides and a number of pentoses, polyhydric
alcohols and organic acids. They also introduced tests for vitamin requirements.
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