The Yeasts is a book written by Alexandre Guilliermond and first published in 1920. The book is a comprehensive study of yeasts, which are single-celled fungi that play an important role in the production of bread, beer, and wine. The book covers the classification, morphology, physiology, and ecology of yeasts, as well as their role in fermentation and other industrial processes. The author also discusses the history of yeast research and the various methods used to study yeasts. The Yeasts is a seminal work in the field of microbiology and remains an important reference for researchers and students of yeasts and fermentation.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.