Candida humilis

Candida humilis
Scientific classification
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
	Torulopsis humilis E.E.Nel & Van der Walt (1968); Torulopsis acidi-lactici Nakase, Komag. & Konishi (1977); Candida milleri Yarrow (1978);

Candida humilis is a species of yeast in the genus Candida. It is used in the production of sourdough bread along with different species of lactic acid bacteria (e.g., Lactobacillus fermentum, Lactobacillus paralimentarius, Lactobacillus plantarum, and Lactobacillus sanfranciscensis).^[3]^[4]

References

^ Yarrow D. (1978). "Candida milleri sp.nov" (PDF). International Journal of Systematic Bacteriology. 28 (4): 608–610. doi:10.1099/00207713-28-4-608.
^ "GSD Species Synonymy: Candida humilis (E.E. Nel & Van der Walt) S.A. Mey. & Yarrow". Species Fungorum. CAB International. Retrieved 2016-05-30.
^ De Vuyst L, Van Kerrebroeck S, Harth H, Huys G, Daniel HM, Weckx S (2014). "Microbial ecology of sourdough fermentations: diverse or uniform?". Food Microbiology. 37: 11–29. doi:10.1016/j.fm.2013.06.002. PMID 24230469.
^ Vigentini I, Antoniani D, Roscini L, Comasio A, Galafassi S, Picozzi C, Corte L, Compagno C, Dal Bello F, Cardinali G, Foschino R (2014). "Candida milleri species reveals intraspecific genetic and metabolic polymorphisms". Food Microbiology. 42: 72–81. doi:10.1016/j.fm.2014.02.011. PMID 24929720.

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