Fungi

This book reviews how fungi function as individuals, populations, and members of the global economy of nature. The second edition follows in the footsteps of its highly-praised predecessor, presenting the latest information on fungal biology generated through the application of genetics, molecular biology, and biochemistry. The text covers such topics as scavenging and nutrient cycling, DNA-based identification, and circadian rhythms in fungi. A new chapter addresses alcoholic fermentation and founding of biotechnology, methods of identification of commercial yeast strains, large-scale production of ethanol as a fuel, Fleming's discovery of a penicillin-producing fungus, and more.