Acta Biotechnol. 18 (1998) 4. 314

Book Review

WALKER, G. M.

Yeast Physiology and Biotechnology

Chichester, New York. Weinheim, Brisbane, Singapore, Toronto: John Wiley & Sons, Ltd. 350 pages; E 29.95 ISBN 0-471-96447-6

Reading this book allows the analyst to follow the growth, death, replication, cell division. metabo- lism and surface phenomena of yeast, and to greatly enhance hidher ability to understand and control yeast cell physiology. Of all the biotechnologically important microorganisms, yeast strains, especially Succhuromyces cerevisiue, are the most extensively investigated organisms to date. As a baker’s yeast, a producer (along with certain related species) of beer and wine, or in the phannaceutical industries in the synthesis of drugs and a variety of different biochemical substances, this yeast is of great economic significance. Moreover, this yeast has detrimental features in the areas of medicine and food. Nevertheless, the main reasons for the exceptional interest in this yeast are that it is a widely-accepted model organism for eukaryotic cells, it is easily cultivated and its genetics is well-developed. The same is valid for Schizosuccharomyces pombe, which is suggested as a more appropriate model organism for use in studies of the physiology of human cells. Investigations into other yeast genera are very rare, have not been carried out systematically and are not presented to any extent in this book. The biggest advantage of this book is that it is very easy to read, giving an exciting almost novel-like introduction into the world of yeast metabolism, physiology and biotechnology. The chapters describe yeast cytology, nutrition, metabolism and growth and lead comprehensively to its industrial application. As the author himself says, the literature on yeast is vast. He has attempted to broadly review those aspects of cell physiology which he has deemed pertinent to practical use in industry. The carefully constructed tables and figures. which very often give extensive summaries of parts of the chapters, are very impressive. A lot of references are cited, in which an interested reader can find further and much more detailed information about hisher particular area of interest than is included in this book Nevertheless, the author is able to give an extensive and interesting overview of the yeast sciences, in which the reader is motivated to combine his/her own knowledge with unfamiliar sections of research and is able to get a sense of the extensive complexity of yeast physiology. All in all, this book provides informative and insightful reading for those who study and use yeasts: bioscience students, yeast researchers and yeast technologists.

S. MOLLER