Samples of the species have been obtained worldwide from flowers, fruit flies, stem rot, and spoiled grape punch.

[1] The specific epithet "meyeri" was named in honor of Piet Meyer, a young South African scientist.

[1][3] The yeast has been observed to form two to four hat-shaped ascospores when grown for at least two weeks on 5% Difco malt extract agar.

[3] The yeast can ferment glucose and cellobiose, but not galactose, sucrose, maltose, lactose, raffinose or trehalose.

[3] In addition to the fruit of the Sapindus plant in Hawaii where the initial sample was located, it has also been isolated from spoiled grape punch in Georgia, USA, from the flowers of the Schotia tree in South Africa, from stem rot in Clermontia species and from fruit flies on Sapindus berries in Hawaii.