Kazachstania exigua

Kazachstania exigua
Scientific classification
Kingdom:	Fungi
Phylum:	Ascomycota
Subphylum:	Saccharomycotina
Class:	Saccharomycetes
Order:	Saccharomycetales
Family:	Saccharomycetaceae
Genus:
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[]

^ 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 (5 ed.). Elsevier. 1: 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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[1] John I. Pitt; Ailsa D. Hocking (2009). Fungi and Food Spoilage (3 ed.). Springer Publishing. p. 358. ISBN 0387922075.

[Hansen-2] Egon Bech Hansen, "Microorganisms with technologically beneficial use." Archived 2012-07-04 at the Wayback Machine 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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