Kazachstania exigua Kurtzman 2003 articles

Kazachstania exigua

provided by wikipedia EN

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.

Retrieved from "https://en.wikipedia.org/w/index.php?title=Kazachstania_exigua&oldid=1008779063"

license: cc-by-sa-3.0
copyright: Wikipedia authors and editors

original: visit source
partner site: wikipedia EN

Kazachstania exigua: Brief Summary

provided by wikipedia EN

Kazachstania exigua is a yeast species that commonly occurs in olive brine and in some kefir cultures. It is one of the yeast species used in the production of sourdough. It is acid-tolerant and maltose-negative.

license: cc-by-sa-3.0
copyright: Wikipedia authors and editors

original: visit source
partner site: wikipedia EN