Candida
Also known as Candida famata, Candida zeylanoides
A large, catch-all genus of yeasts, several of which appear in the cured-meat flora, some being simply the asexual form of Debaryomyces.
Candida, from the Latin for white or glowing, is a vast and artificial genus, a taxonomic holding-pen for yeasts known chiefly in their asexual, anamorphic form. Several turn up regularly in the cured-meat flora, and the connection to the noble Debaryomyces is close: Candida famata is the old anamorph name for Debaryomyces hansenii itself, an identification modern molecular work has since called into question, while Candida zeylanoides is another frequent find on cured surfaces.
Their part in the flora mirrors the wider yeast community: mild lipolysis, the consumption of oxygen, and a contribution to flavour, useful in balance and studied as flavour starters in their own right. The genus name also belongs to the medically famous Candida albicans, but that is a different organism entirely; the Candida of the curing house are food yeasts, and the shared genus is an accident of an over-broad classification now being dismantled.