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]
| Kazachstania exigua | |
|---|---|
| Scientific classification | |
| Kingdom: | |
| Division: | |
| Class: | |
| Order: | |
| Family: | |
| Genus: | |
| Species: | K. exigua
|
| Binomial name | |
| Kazachstania exigua Kurtzman
| |
References
edit- ^ 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.
 | This yeast-related article is a stub. You can help Wikipedia by expanding it. |