''Candida humilis'' is a species of

yeast Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to consti ...

in the genus '' Candida''. It commonly occurs in

sourdough Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities. History In the ''Encyclopedia of Food Microbi ...

and

kefir Kefir ( ; also spelled as kephir or kefier; ; ; ) is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture. The drink originated in the North Caucasus, in pa ...

cultures, along with different species of

lactic acid bacteria Lactobacillales are an order of gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod-shaped ( bacilli) or spherical ( cocci) bacteria that share common metabolic and physiological characteristics. These bact ...

(e.g., ''

Lactobacillus fermentum ''Limosilactobacillus fermentum'' is a Gram-positive species in the heterofermentative genus ''Limosilactobacillus.'' It is associated with active dental caries lesions. It is also commonly found in fermenting animal and plant material including ...

'', ''

Lactobacillus paralimentarius ''Lactobacillus'' is a genus of Gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until 2020, the genus ''Lactobacillus'' comprised over 260 phylogenetically, ecologically, and metabolically diver ...

'', ''

Lactobacillus plantarum ''Lactiplantibacillus plantarum'' (formerly ''Lactobacillus arabinosus'' and ''Lactobacillus plantarum'') is a widespread member of the genus ''Lactiplantibacillus'' and commonly found in many fermented food products as well as anaerobic plant ma ...

'', and ''

Lactobacillus sanfranciscensis ''Fructilactobacillus sanfranciscensis'' is a heterofermentative species of lactic acid bacteria which, through the production mainly of lactic and acetic acids, helps give sourdough bread its characteristic taste. It is named after San Franci ...

''). ''Candida 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. ''Candida humilis'' was separated from ''C. milleri'' in The Yeasts (fifth edition) in September 2016, although this is not universally accepted and they are still considered synonymous.

References

Fungi described in 1968 Yeasts humilis {{yeast-stub