Kazachstania exigua
| Kazachstania exigua | |
|---|---|
| Scientific classification | |
| Kingdom: | Fungi |
| Phylum: | Ascomycota |
| Subphylum: | Saccharomycotina |
| Class: | Saccharomycetes |
| Order: | Saccharomycetales |
| Family: | Saccharomycetaceae |
| Genus: | Kazachstania |
| Species: | K. exigua |
| Binomial name | |
| Kazachstania exigua | |
Kazachstania exigua is a yeast species that commonly occurs in olive brine[1] and in some kefir cultures.[2] It is one of the yeast species used in the production of sourdough.[3] It is acid-tolerant and maltose-negative.[4]
References
- ↑ John I. Pitt; Ailsa D. Hocking (2009). Fungi and Food Spoilage (3 ed.). Springer Publishing. p. 358. ISBN 0387922075.
- ↑ Egon Bech Hansen, "Microorganisms with technologically beneficial use." presented at the IDF World Dairy Summit 2011
- ↑ E.A. Johnson; C. Echavarri-Erasun (2011). Cletus Kurtzman, J.W. Fell, Teun Boekhout, eds. "Yeast Biotechnology". The Yeasts: A Taxonomic Study (5 ed.) (Elsevier) 1: 23. ISBN 0080931278.
- ↑ Weibiao Zhou; Nantawan Therdthai (2012). Y.H. Hui, E. Özgül Evranuz, eds. "Fermented Bread". Handbook of Plant-Based Fermented Food and Beverage Technology (2 ed.) (CRC Press): 479. ISBN 1439849048.
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