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Kahm

From Wikipedia, the free encyclopedia

Kahm or Kahm yeast is a layer of wild yeast which tends to form on fermented foods such as sauerkraut. It is typically harmless but the smell and appearance tends to spoil the food. The yeast genera which form these films include Debaryomyces, Mycoderma and Pichia.[1][2][3]

The word “kahm” traces back to the Middle High German “kan” which in turn derives from the Vulgar Latin “cana” (greyish layer of dirt on wine).

See also

  • Flor – a layer of yeast which forms on the surface of wine
  • Pellicle (cooking) – a skin which develops in smoked foods

References

  1. ^ a b What is kahm yeast?
  2. ^ a b Preventing kahm yeast and mold in fermentation
  3. ^ a b What is Kahm Yeast, and What Does Kahm Do?
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This page was last edited on 25 April 2024, at 10:03
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