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Kefir Yeast
Kluyveromyces marxianus is a budding yeast best known from kefir and other dairy products. Unlike baker's yeast it can ferment lactose (milk sugar), and it grows well at high temperatures (rapidly at 40 °C, tolerating up to about 45 °C). Industry uses it to turn whey into ethanol, ethyl acetate, animal feed and food ingredients, and to produce enzymes such as inulinase and beta-galactosidase. Its asexual-state (anamorph) name is Candida kefyr.
Not a mushroom. Present in kefir and other traditional dairy foods and used for food ingredients and feed made from whey. Not usually a human pathogen, but it has caused bloodstream and device-associated infections (catheters, pacemakers, prosthetic heart valves) in immunocompromised patients.
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Mycology is an evolving science: names, classifications and safety information change as research advances. Entries are compiled from cited sources and reviewed, but may be incomplete or out of date — check the sources, and never rely on this library alone to identify or eat a mushroom.
