Phylum：Ascomycota　>>　Class： Saccharomycetes　>>　 Order： Saccharomycetales 
   
 
　BCRC Number： 23045      
   
　Scientific Name： Candida humilis
 
   
   
　Author：

Basionym: Torulopsis humilis E. E. Nel & van der Walt. In Nel & van der Walt, Mycopathol. Mycol. Appl. 36: 94-96. 1968.

Candida humilis (E. E. Nel & van der Walt) S. A. Meyer & Yarrow, Int. J. Syst. Bacteriol. 28: 611-615. 1978.
   
 
 
 
 
　Description： Growth in glucose-yeast extract-peptone broth: After 3 days at 25°C, the cells are ovoid or obovoid, subglobose to ellipsoidal, (2.4-5.6) × (4.0-6.4) µm, single, in pairs, multilateral budding. Growth on glucose-yeast extract-peptone agar: Aerobic growth is butyrous, cream, smooth, glistening, and flat with entire margin. Dalmau plate culture on corn meal agar: After 7 days at 25°C, rudimentary pseudohyphae are formed. Formation of ascospores: Ascospores are not formed.
 
 
 
 
 
　Specimens：

Taiwan, Miaoli: commercial facultative anaerobically fermented mustard (Fu-Tsai), Jan 1995, BCRC 23045.
 
 
 
　Habitat： Bantu beer, bread, water of estuary, sour dough, alpechín, food dressing and facultative anaerobically fermented mustard.
 
 
 
　Distribution：

South Africa, Morocco, Portugal, USA, Finland, Spain, Germany and Taiwan.
 
 
 
　References：

Yarrow, D and Meyer, SA. 1978.
   
   
   
　Provided：

F. L. Lee
 
 
　Note： The species is placed in biological safety level 1.