Difference between revisions of "Debaryomyces"
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| − | (In | + | '''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== |
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==See Also== | ==See Also== | ||
===Additional Articles on MTF Wiki=== | ===Additional Articles on MTF Wiki=== | ||
* [[Yeast]] | * [[Yeast]] | ||
| + | * [[Brettanomyces]] | ||
| + | * [[Saccharomyces]] | ||
===External Resources=== | ===External Resources=== | ||
| + | * [https://eurekabrewing.wordpress.com/2014/04/18/hello-my-name-is-debaryomyces-hansenii/ Hello My Name is Debaryomyces hansenii - Eureka Brewing Blog.] | ||
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1140282595999953/ Conversation on MTF started by Ingo Janssen.] | * [https://www.facebook.com/groups/MilkTheFunk/permalink/1140282595999953/ Conversation on MTF started by Ingo Janssen.] | ||
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.