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''D Hansenii'' is the most prevalent yeast in dairy and meat products as well as early stages of soy sauce fermentation. Various isolates exist originating from cheese, sake moto, edomiso, rennet, psoriasis, infected hands and salmon. In general, ''D. hansenii'' can be found in habitats with low water activity as well as in products with high sugar concentrations. Although ''D. hansenii'' is considered a non-pathogenic yeast, various clinical cases of ''D. hansenii'' exist. This yeast was originally isolated from saline environments and is maybe one of the most osmotolerant (can tolerate high levels of salt and sugar) yeasts in existence.<ref name="Eureka D. Hansenii">[https://eurekabrewing.wordpress.com/2014/04/18/hello-my-name-is-debaryomyces-hansenii/ . Eureka Blog's Post on D. Hansenii, Retrieved 8/9/2017]</ref>