From the reviews: <p> This volume is a book a ] with 67 practical experiments on different aspects of 15 non-conventional yeasts species in the area of genetics, biochemistry and biotechnology. a ] can be used both as an introductory course on non-conventional yeasts and also for advanced course on genetics, biochemistry, fermentation chemistry and biotechnology. The different aspects covered in this book in a precise way can usefully support the work of all researchers in different fields of yeast biochemistry and biotechnology. (Bianca Maria Ranzi, Annals of Microbiology 53 (4), 2003)