Difference between revisions of "Debaryomyces"
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| − | + | '''Debaryomyces''' is a genus of yeast <ref>[https://en.wikipedia.org/wiki/Debaryomyces Wikipedia. Debaryomyces. Retrieved 09/03/2015.]</ref>. The species ''D. hansenii'' is commonly found in cheese, and is an osmotolerant, halotolerant, and xerotolerant (tolerant of osmotic pressure, high amounts of salt, and low amounts of water) <ref>[https://en.wikipedia.org/wiki/Debaryomyces_hansenii Wikipedia. Debaryomyces hansenii. Retrieved 09/03/2015.]</ref>. In cheese, strains of ''D. hansenii'' produces nutty/malty flavors in the form of aldehydes (2-Methylpropanal and 3-Methylbutanal) <ref>[http://onlinelibrary.wiley.com/doi/10.1002/mbo3.11/abstract 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.]</ref>. | |
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==See Also== | ==See Also== | ||
Revision as of 16:56, 3 September 2015
Debaryomyces is a genus of yeast [1]. The species D. hansenii is commonly found in cheese, and is an osmotolerant, halotolerant, and xerotolerant (tolerant of osmotic pressure, high amounts of salt, 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].
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.