An overview of yeast taxonomy

Abstract

　This paper outlines the history of studies in yeast taxonomy in the 19th and 20th centuries, from the discovery of yeast as an alcohol-fermenting agent to the current state of classification of the yeast genera. Studies on ascomycetous and basidiomycetous yeasts are covered, as well as on yeasts in the mitosporic fungi, which are necessary to construct the historical view of the field.