Nakazawaea

The relationship of this taxon to other taxa within the order is not fully unknown (incertae sedis).

[2] In 2022, DNA analysis of Saccharomycotina yeasts noted that Peterozyma toletana, Peterozyma tannophilus and Nakazawaea holstii are in a monophyletic sister clade to the Pichiaceae family.

[5] The genus name of Nakazawaea is in honour of Dr. Ryoji Nakazawa, who was a Japanese microbiologist and Director of the Institute for Fermentation, Osaka, Japan, in recognition of his contributions to yeast taxonomy.

[6] The genus was circumscribed by Yuzo Yamada, Kojiro Maeda and Kozaburo Mikata in Biosc., Biotechn.

[1] As accepted by GBIF;[5] Nakazawaea molendini-olei is found in the yeast of Black olive pomace (remains), and is used to make oleuropein.