Kazachstania exigua

Kazachstania exigua
Scientific classification
Kingdom:	Fungi
Division:	Ascomycota
Class:	Saccharomycetes
Order:	Saccharomycetales
Family:	Saccharomycetaceae
Genus:	Kazachstania
Species:	K. exigua
Binomial name
Kazachstania exigua Kurtzman

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

1. John I. Pitt; Ailsa D. Hocking (2009). Fungi and Food Spoilage (3 ed.). Springer Publishing. p. 358. ISBN   978-0387922072.
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. 1 (5 ed.). Elsevier: 23. ISBN   978-0080931272.
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   978-1439849040.