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 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) <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>.  ''D. hansenii'' is also found in sake moto, edomiso, rennet, psoriasis, and salmon <ref>[https://eurekabrewing.wordpress.com/2014/04/18/hello-my-name-is-debaryomyces-hansenii/ Hello My name Is Debaryomyces hansenii.  Eureka Brewing Blog.  Samuel Aeschlimann.  Retrieved 09/03/2015.]</ref>
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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 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) <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>.  ''D. hansenii'' is also found in sake moto, edomiso, rennet, psoriasis, and salmon <ref name="samuel">[https://eurekabrewing.wordpress.com/2014/04/18/hello-my-name-is-debaryomyces-hansenii/ Hello My name Is Debaryomyces hansenii.  Eureka Brewing Blog.  Samuel Aeschlimann.  Retrieved 09/03/2015.]</ref>
  
 
==Characteristics==
 
==Characteristics==

Revision as of 17:01, 3 September 2015

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]

Characteristics

See Also

Additional Articles on MTF Wiki

External Resources

References

  1. ↑ Wikipedia. Debaryomyces. Retrieved 09/03/2015.
  2. ↑ Wikipedia. Debaryomyces hansenii. Retrieved 09/03/2015.
  3. ↑ 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.
  4. ↑ Hello My name Is Debaryomyces hansenii. Eureka Brewing Blog. Samuel Aeschlimann. Retrieved 09/03/2015.
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