A genus of yeasts in the Saccharomycetales order, related to Endomycopsis. It is of interest in food microbiology wherever yeast identity affects fermentation or spoilage; accurate taxonomy of such yeasts helps dairies, breweries and bakeries trace contamination sources and manage their cultures. Members have been isolated from dairy environments, fermenting plant materials and occasionally spoiled foods, where they may produce off-flavours or surface films. Modern identification relies on rDNA sequencing rather than morphology alone, and culture collections maintain reference strains that anchor the taxonomy used in food microbiology.