Candida milleri

Candida milleri
Scientific classification
Kingdom: Fungi
Division: Ascomycota
Class: Saccharomycetes
Order: Saccharomycetales
Family: Saccharomycetaceae
Genus: Candida
Species: C. milleri
Binomial name
Candida milleri
Yarrow (1978)[1]
Synonyms[2]
  • Torulopsis holmii var. acidi-lactici C.Ramírez & G.Sierra (1956)
  • Torulopsis humilis E.E.Nel & Van der Walt (1968)
  • Torulopsis acidi-lactici Nakase, Komag. & Konishi (1977)

Candida milleri is a species of yeast in the genus Candida. It is present, along with different species of lactic acid bacteria, e.g. Lactobacillus sanfranciscensis, in the production of sourdough bread.[3]

References

  1. ↑ Yarrow D. (1978). "Candida milleri sp.nov." (PDF). International Journal of Systematic Bacteriology 28 (4): 608–10. doi:10.1099/00207713-28-4-608.
  2. ↑ "Candida milleri Yarrow, International Journal of Systematic Bacteriology, 28: 608, 1978". MycoBank. International Mycological Association. Retrieved 2013-10-01.
  3. ↑ Corsetti, A.; Lavermicocca, P.; Morea, M.; Baruzzi, F.; Tosti, N.; Gobbetti, M. (2001-02-28). "Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy". International Journal of Food Microbiology 64 (1–2): 95–104. doi:10.1016/S0168-1605(00)00447-5.
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