Nonconventional yeasts - all yeasts other than S. cerevisiae and S. pombe - are attracting increasing attention in basic research and biotechnological applications. Due to their exceptional metabolic pathways, they have been used in various biotechnological processes for producing foods or food additives, drugs or a variety of biochemicals.This book is the first to extensively cover nonconventional yeasts. In addition to useful background information detailed protocols are included, allowing investigation of basic and applied aspects of a wide range of nonconventional yeast species.
