The Nutritional Tests in Yeast Systematics

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Abstract
Valuable information, which could be obtained from the nutritional tests used to classify yeasts, is lost in 2 ways. Tests of ability to grow on organic compounds are only done semi-aerobically; this makes many results difficult to interpret. Many results remain unpublished because information on individual strains is condensed into a description of the species. Suggestions are made for improving test methods, collating existing results and analyzing associations between the results of different tests so that a comprehensive comparative study of yeast nutrition may be built up.