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Kazachstania exigua






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From Wikipedia, the free encyclopedia
  

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

[edit]
  1. ^ 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." Archived 2012-07-04 at the Wayback Machine 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. 1 (5 ed.). Elsevier: 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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    • Retrieved from "https://en.wikipedia.org/w/index.php?title=Kazachstania_exigua&oldid=1219678607"
    Categories: 
    ●Saccharomycetaceae
     ●Fungus species
     ●Yeast stubs
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    ●This page was last edited on 19 April 2024, at 05:40 (UTC).
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