Difference between revisions of "Debaryomyces"
| Line 6: | Line 6: | ||
===Additional Articles on MTF Wiki=== | ===Additional Articles on MTF Wiki=== | ||
* [[Yeast]] | * [[Yeast]] | ||
| + | * [[Brettanomyces]] | ||
| + | * [[Saccharomyces]] | ||
===External Resources=== | ===External Resources=== | ||
Latest revision as of 11:50, 12 April 2016
Debaryomyces is a genus of yeast [1]. The non-pathogenic species D. hansenii is commonly found in cheese, and is an osmotolerant, halotolerant, and xerotolerant (tolerant high amounts of salt and sugar, and low amounts of water) [2]. In cheese, strains of D. hansenii produces nutty/malty flavors in the form of aldehydes (2-Methylpropanal and 3-Methylbutanal) [3]. D. hansenii is also found in sake moto, edomiso, rennet, psoriasis, and salmon [4]
Contents
Characteristics
See Also
Additional Articles on MTF Wiki
External Resources
- Hello My Name is Debaryomyces hansenii - Eureka Brewing Blog.
- Conversation on MTF started by Ingo Janssen.
References
- ↑ Wikipedia. Debaryomyces. Retrieved 09/03/2015.
- ↑ Wikipedia. Debaryomyces hansenii. Retrieved 09/03/2015.
- ↑ Debaryomyces hansenii strains differ in their production of flavor compounds in a cheese-surface model. Klaus Gori, Louise Marie Sørensen, Mikael Agerlin Petersen, Lene Jespersen, and Nils Arneborg. Blackwell Publishing Ltd. June 2012.
- ↑ Hello My name Is Debaryomyces hansenii. Eureka Brewing Blog. Samuel Aeschlimann. Retrieved 09/03/2015.