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]

Candida stellata
Scientific classification Edit this 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

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

edit
  1. ^ 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.
  2. ^ 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.