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
edit- Flor – a layer of yeast which forms on the surface of wine
- Pellicle (cooking) – a skin which develops in smoked foods
References
edit- ^ a b What is kahm yeast?, 16 July 2024
- ^ a b Preventing kahm yeast and mold in fermentation, 26 October 2015
- ^ a b What is Kahm Yeast, and What Does Kahm Do?, 19 June 2016
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