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The Yeasts - A Taxonomic Study
The yeasts are a phylogenetically diverse group of fungi characterized by unicellular growth. Yeasts have been used for bread making and brewing beverages for millennia, and have become increasingly important in biotechnology for production of fuel alcohol, organic acids, enzymes, and various pharmacologically important chemicals. Other species are serious human, animal, and plant pathogens. Since publication of the 3rd edition of this book in 1984, numerous new species and genera have been described, many because of the application of new molecular biological methods. Molecular comparisons have now provided a phylogenetic distinction between the yeasts and other fungi, some of which have a unicellular growth phase. This book is the most definitive treatment of taxonomy and systematics of yeasts available and has been prepared by an international team of experts and is directed at taxonomists, ecologists, mycologists, microbiologists, clinicians, molecular geneticists, and biotechnologists.
Flora Agaricina Neerlandica -
A series of monographs on families of agarics and boleti as occuring in the Netherlands and adjacent regions. This series aims at being one of the most thorough and comprehensive European floras on agarica and boleti.
Pathogenic Fungi in Humans and Animals
Exploring breakthroughs in fungal detection and control, this book covers fungal nomenclature, population instability, and phylogeny, as well as investigative research on Peronosporomycetes, Zygomycetes, Filamentous Ascomycetes, Basidiomycetous Yeasts, Endomycetes and Blastomycetes, and Miscellaneous Opportunistic Fungi. It offers methods to identi
Microbiology of Thermally Preserved Foods
While introducing the principles and processes of industrial-level food canning, the volume clarifies the effects of microorganisms, their ecology, fate, and prevention in canning operations, as well as in other thermal processing techniques, such as aseptic packaging. It covers microbial spoilage and detection for vegetables, fruits, milk, meat and seafood from the raw food materials through individual unit operations, facility sanitation, and packaging. It thus offers a practical introduction to understanding, preventing and destroying microbe-based hazards in food plants that use thermal processes to preserve and package foods. The text surveys major spoilage and pathogenic microbes of interest, explaining their toxicity, product and safety effects, and the conditions of their destruction by heat treatment.
Fermented Foods and Beverages of the World
Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods a
Fungal Diseases
Fungal diseases have contributed to death and disability in humans, triggered global wildlife extinctions and population declines, devastated agricultural crops, and altered forest ecosystem dynamics. Despite the extensive influence of fungi on health and economic well-being, the threats posed by emerging fungal pathogens to life on Earth are often underappreciated and poorly understood. On December 14 and 15, 2010, the IOM's Forum on Microbial Threats hosted a public workshop to explore the scientific and policy dimensions associated with the causes and consequences of emerging fungal diseases.
Nano and Microsensors for Chemical and Biological Terrorism Surveillance
The 9/11 attack on US soil has inadvertently heightened the need for preparation for other potential means of terrorist attack. In particular, both biological and chemical warfare have been at the top of the priority list for most governmental agencies as these reagents can be covertly prepared and disseminated to result in both widespread fear and casualty. Among many others, one primary preventive step in preparing for the above attacks is to establish a network for efficient surveillance and rapid detection such that an appropriate response to such attacks can be timely and effective. Over the years, primarily due to technological advances, both chemical and biological agents that are abl...
Descriptions of Medical Fungi, 4th Edition
The 4th edition of this book provides laboratory staff and clinicians with a quick benchtop reference on the identification and antifungal susceptibility of human and animal fungal infections. It contains descriptions of all the major medical fungal pathogens, 179 species from 109 genera. This updated edition includes new and revised descriptions and he authors have reconciled current morphological descriptions and name changes with more recent genetic data. The most common fungal species are described, including members of the yeasts, mucoromycetes, conidial moulds, dimorphic pathogens, and dermatophytes. This handy reference is essential for laboratory staff and clinicians dealing with the identification and management of human and animal fungal infections, researchers in medical microbiology and mycology laboratories.
Biodiversity of Fungi
Biodiversity of Fungi is essential for anyone collecting and/or monitoring any fungi. Fascinating and beautiful, fungi are vital components of nearly all ecosystems and impact human health and our economy in a myriad of ways. Standardized methods for documenting diversity and distribution have been lacking. A wealth of information, especially regrading sampling protocols, compiled by an international team of fungal biologists, make Biodiversity of Fungi an incredible and fundamental resource for the study of organismal biodiversity. Chapters cover everything from what is a fungus, to maintaining and organizing a permanent study collection with associated databases; from protocols for samplin...
