Deoxyribonucleic acid relatedness among species of the genus Saccharomyces sensu stricto
Data suggest S. carlsbergensis to be a partial amphidiploid which may have arisen from natural hybridization between S. cerevisiae and S. bayanus and has a genome size approximately 1.5 times those of the last two species.
Three newly delimited species of Saccharomyces sensu stricto
Deoxyribonucleic acid reassociation studies of 24 different wine and beer-associated strains of Saccharomyces confirmed the presence of three separate species, with intermediate hybridization values between S. cerevisiae and S. bayanus, which could possibly be a natural hybrid of the two species.
Saccharomyces paradoxus comb. nov., a Newly Separated Species of the Saccharomyces sensu stricto Complex Based upon nDNA/nDNA Homologies
- A. Martini
- 1 October 1989
Taxonomic Revision of the Yeast Genus Kluyveromyces by Nuclear Deoxyribonucleic Acid Reassociation
Deoxyribonucleic acid relatedness among the type strains of all taxa and known anamorphs assigned to the yeast genus Kluyveromyces was assessed by the optical reassociation technique. Three groups of…
Amino acid composition of whole cells of different yeasts.
Evaluation of phylogenetic relationships among fission yeast by nDNA/nDNA reassociation and conventional taxonomic criteria
- A. Martini
- 1 January 1991
This study evaluated inter‐ and intraspecific relationships utilizing nDNA/nDNA optical reassociation and by the analysis of physiological profiles of several strains of each species, demonstrating that the genus Schizosaccharomyces should be divided into three species.
[Synthetic performance of Candida utilis in relation to temperature in continuous culture].
Intraspecific discontinuity within the yeast speciesCryptococcus albidus as revealed bynDNA/nDNAreassociation
- A. Martini
- 1 June 1991
Deoxyribonucleic Acid Base Composition of Species in the Yeast Genus Kluyveromyces van der Walt emend. van der Walt
K. veronae occupies an uncertain position in the genus Kluyveromyces on the basis of GC content and other properties, and the GC contents do not correspond in all instances with the five groups of species proposed by van der Walt.
New Amylolytic Yeast Strains for Starch and Dextrin Fermentation
- C. Laluce, M. Bertolini, J. R. Ernandes, A. Martini, A. Martini
- Biology, MedicineApplied and Environmental Microbiology
- 1 October 1988
Yeast strains capable of fermenting starch and dextrin to ethanol were isolated from samples collected from Brazilian factories in which cassava flour is produced and classified as Saccharomyces cerevisiae var.