Candida stellata explained

Candida stellata is a species of yeast of the genus Candida. The year of 1978 saw work of Yarrow & Meyer the yeast was reclassified to its current name from Saccharomyces stellatus, which was initially described by Kroemer and Krumbholz in 1931.[1]

This yeast is present in the fermentation of traditional Italian balsamic vinegar (Zygosaccharomyces rouxii together with Zygosaccharomyces bailii, Z. pseudorouxii, Z. mellis, Z. bisporus, Z. lentus, Hanseniaspora valbyensis, Hanseniaspora osmophila, Candida lactis-condensi, Candida stellata, Saccharomycodes ludwigii, Saccharomyces cerevisiae)[2]

Notes and References

  1. Yarrow D, Meyer SA . Proposal for Amendment of the Diagnosis of the Genus Candida Berkhout nom. cons. . Int. J. Syst. Bacteriol. . 28 . 4 . 611–5 . 1978 . 10.1099/00207713-28-4-611 .
  2. Solieri . L. . Giudici . P. . June 2008 . Yeasts associated to Traditional Balsamic Vinegar: Ecological and technological features . International Journal of Food Microbiology . en . 125 . 1 . 36–45 . 10.1016/j.ijfoodmicro.2007.06.022. 17900732 .

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