| Candida stellata | |
|---|---|
Scientific classification
| |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Saccharomycetes |
| Order: | Saccharomycetales |
| Family: | Saccharomycetaceae |
| Genus: | Candida |
| Species: | C. stellata
|
| Binomial name | |
| Candida stellata (Kroemer & Krumbholz) S.A. Mey. & Yarrow
| |
Candida stellata is a species of yeast of the genus Candida. The year of 1978 saw work of Yarrow & Meyer the yeast was reclassified to its current name from Saccharomyces stellatus, which was initially described by Kroemer and Krumbholz in 1931. [1]
This yeast is present in the fermentation of traditional Italian balsamic vinegar ( Zygosaccharomyces rouxii together with Zygosaccharomyces bailii, Z. pseudorouxii, Z. mellis, Z. bisporus, Z. lentus, Hanseniaspora valbyensis, Hanseniaspora osmophila, Candida lactis-condensi, Candida stellata, Saccharomycodes ludwigii, Saccharomyces cerevisiae) [2]
References
- ^ Yarrow D, Meyer SA (1978). "Proposal for Amendment of the Diagnosis of the Genus Candida Berkhout nom. cons". Int. J. Syst. Bacteriol. 28 (4): 611–5. doi: 10.1099/00207713-28-4-611.
- ^ Solieri, L.; Giudici, P. (June 2008). "Yeasts associated to Traditional Balsamic Vinegar: Ecological and technological features". International Journal of Food Microbiology. 125 (1): 36–45. doi: 10.1016/j.ijfoodmicro.2007.06.022. PMID 17900732.
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