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Yeast Research

a Historical Overview

Publication Date:
April 28, 2011
Content Details:
392 pages

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  • About the Book

    Book Summary

    The comprehensive history of yeast research.

    • Traces the growing understanding of yeasts and their role in the evolution of microbiology, biochemistry, cytology, and genetics.
    • Details how findings in yeast research were used to overcome complex problems and to develop currently accepted scientific concepts and methods.
    • Emphasizes experimental evidence, by reproducing many figures from the original researchers’ work as well as illustrations of the equipment they used.
    • The book is enlivened with images of many of the scientists and offers accounts of notable incidents in the lives of some of them.
    • Serves as a resource for microbiology, biochemistry, or general biology students.



    This title is published by the American Society of Microbiology Press and distributed by Taylor and Francis in rest of world territories.

  • Contents

    Table of Contents 1. The Cause of Fermentation: Work by Chemists and Biologists, 1789 to 1850 2. The Beginnings of Yeast Physiology, 1850 to 1880 3. Pure Cultures, New Yeast Species, and Cell-Free Extracts, 1880 to 1900 4. Yeast Cytology, 1890 to 1950 5. Yeast Cytology, 1950 to 1990 6. The Fermentation Pathway, 1900 to 1950 7. The Main Respiratory Pathway, 1920 to 1960 8. Enzymatic Adaptation and Regulation, 1900 to 1960 9. Regulation of Sugar Metabolism, 1920 to 2004 10. Metabolite Transport by Facilitated Diffusion, 1900 to 2000 11. Metabolite Uptake by Active Transport, 1925 to 2000 12. The Foundations of Yeast Genetics, 1918 to 2000 13. Medical Yeasts, 1800 to 2000 14. Yeast Taxonomy, 1900 to 2000