Kazachstania exigua

Tous micro-organismes

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.

Faits clés

Sources

1. Kazachstania exigua — GBIF source
2. Quality characteristics of wheat-rice ‘Makgeolli’ prepared using rice ‘Nuruk’ and the potential probiotic Ka — Korean Journal of Food Preservation (2020) source