Kazachstania exigua explained

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]

Notes and References

  1. Book: 358. Fungi and Food Spoilage. John I. Pitt. Ailsa D. Hocking. 3. Springer Publishing. 2009. 0387922075.
  2. Egon Bech Hansen, "Microorganisms with technologically beneficial use." presented at the IDF World Dairy Summit 2011
  3. 23. The Yeasts: A Taxonomic Study. 1. Yeast Biotechnology. E.A. Johnson. C. Echavarri-Erasun . Cletus Kurtzman . J.W. Fell . Teun Boekhout. 5. Elsevier. 2011. 0080931278.
  4. 479. Fermented Bread. Weibiao Zhou. Nantawan Therdthai. Handbook of Plant-Based Fermented Food and Beverage Technology. 2 . Y.H. Hui . E. Özgül Evranuz. CRC Press. 2012. 1439849048.

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