Kazachstania humilis (prev. Candida humilis) is a species of yeast in the genus Kazachstania.[3] It commonly occurs in sourdough and kefir cultures, along with different species of lactic acid bacteria (e.g., Limosilactobacillus fermentum, Companilactobacillus paralimentarius, Lactiplantibacillus plantarum, and Fructilactobacillus sanfranciscensis).[4][5][6] K. humilis is the most representative yeast species found in type I sourdough ecosystems. The effects of electric field strength, pulse width and frequency, or pulse shape is significant on the membranes of Candida humilis, but not very noticeable.[7]
| Candida humilis | |
|---|---|
Scientific classification  | |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Saccharomycetes |
| Order: | Saccharomycetales |
| Family: | Saccharomycetaceae |
| Genus: | Candida |
| Species: | C. humilis |
| Binomial name | |
| Candida humilis (E.E.Nel & Van der Walt) S.A.Mey. & Yarrow (1978) | |
| Synonyms[2] | |
| |
K. humilis was separated from C. milleri in The Yeasts (fifth edition) in September 2016,[8] although this is not universally accepted and they are still considered synonymous.