Candida stellata

Ciani, M. and Ferraro, L. (1996). Enhanced glycerol content in wines made with immobilized Candida stellata cells. Appl. Environ. Microbiol. 62,128-132. 

Gao, C. and Fleet, G. H. (1988). The effects of temperature and pH on the ethanol tolerance of the wine yeasts, Saccharomyces cerevisiae, Candida stellata and Kloeckera apiculata. ]. Appl. Bacteriol. 65,405-410. 

Banszky, L., Ujhelyi, G., Pomazi, A., and Maraz, A. (2003). Population dynamics of Candida stellata during botrytized wine fermentation. Book of Abstracts of the 23rd International Specialised Symposium on Yeasts, Budapest, Hungary, Diamond-Congress Ltd, Budapest, p. 89, Book of Abstracts. 

Csoma, H. and Sipiczki, M. (2008). Taxonomic reclassification of Candida stellata strains reveals frequent occurrence of Candida zemplinina in wine fermentation. FEMS Yeast Res. 8, 328-336. 

Magyar, I. and Toth, T. (2011). Comparative evaluation of some oenological properties in wine strains of Candida stellata, Candida zemplinina. Saccharomyces uvarum and Saccharomyces cerevisiae. Food Microbiol. 28, 94 100. 

Sipiczki, M. (2004). Species identification and comparative molecular and physiological analysis of Candida zemplinina and Candida stellata. J. Basic Microbiol. 44, 471-479. 

Compiled from Jane et al. (1996) Henschke et al. (2002) Soden et al. (1999) Candida krusie, Candida stellata and Torulaspora delbrueckii... 

Tomlaspora delbmeckii (Candida colliculosa) Kluyveromyces thermotolerans Candida stellata... 

Ciani, M., Comitini, F. (2006) Influence of temperature and oxygen concentration on the fermentation behaviour of Candida stellata in mixed fermentation with Saccharomyces cerevisiae. World Journal of Microbiology Biotechnology, 22, 619-623. 

Holloway, P, Vantwest, R. A., Subden, R. E., Lachance, M. A. (1992) A strain of Candida stellata of special interest to oenologfsts. Food Research International, 25, 147-149. 

Soden, A., Francis, I. L., Oakey, H., Henschke, R A. (2000) Effects of co-fermentation with Candida stellata and Saccharomyces cerevisiae on the aroma and composition of Chardonnay wine. Australian Journal of Grape and Wine Research, 6, 21-30. 

During cold clarification, some microorganism may continue to evolve and grow, leading to denser populations than expected (Mora and Mulet, 1991). Native species such as Pichia membranaefaciens, Candida stellata, and Kloeckera apiculata have been reported to acclimate rapidly during low-temperature clarification conditions (see 4.5). Splittstoesser (1978) re-... 

In general, reproduction in the case of Candida is accomplished through multilateral budding. Various sugars may be fermented and nitrate may be assimilated depending on species. Of the sugars tested, Candida stellata... 

Microorganisms found in wine and believed to be able to enter a VBNC state are Acetobacter aceti, Brettanomyces bruxellensis, Candida stellata, Lactobacillus plantarum, Saccharomyces cerevisiae, and Zygosaccharomyces bailii (Millet and Lonvaud-Funel, 2000 Divol and Lonvaud-Funel, 2005 Du Toit et al., 2005 Oliver, 2005). 

CiANi, M. and L. Ferraro. 1998. Combined use of imobilized Candida stellata cells and Saccharomyces cerevisiae to improve the quality of wines. /. Appl Microbiol. 85 247-254. 

CiANi, M., L. Ferraro, and F. Fatichenti. 2000. Influence of glycerol production on the aerobic and anaerobic growth of the wine yeast Candida stellata. Enz. Microbiol. Technol. 27 698-703. 

Candida stellata Candida vini Candida famata Dekkera anomala Dekkera bruxellensis Hanseniaspora uvarum Metschnikowia pulcherrima Pichia anomala Pichia fermentans Pichia membranefaciens Saccharomyces cerevisiae Saccharomycodes ludwigii Kluyveromyces thermolerens Schizosaccharomyces pombe Zygosaccharomyces bailii... 

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