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

  1. John I. Pitt; Ailsa D. Hocking (2009). Fungi and Food Spoilage (3 ed.). Springer Publishing. p. 358. ISBN 0387922075.
  2. Egon Bech Hansen, "Microorganisms with technologically beneficial use." presented at the IDF World Dairy Summit 2011
  3. 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.
  4. 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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