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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 of osmotic pressure, high amounts of saltand 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> ==Characteristics==