The halotolerant <i>Debaryomyces hansenii</i>, the Cinderella of non‐conventional yeasts

Prista, Catarina; Michán, Carmen; Miranda, Isabel M.; Ramos, José

doi:10.1002/yea.3177

Cited by 62 publications

(84 citation statements)

References 95 publications

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“…The best‐known physiological property of D . hansenii is its halotolerance (Prista, Michan, Miranda, & Ramos, ). Together with its ability to grow on lactate and other carbon sources (e.g., lactose), D .…”

Section: Role Of Yeasts In Cheese Ripeningmentioning

confidence: 99%

“…hansenii (anamorph: Candida famata) D. hansenii is a heterogeneous species that shows high genetic and phenotypic diversity (Breuer & Harms, 2006;Corbaci, Ucar, & Yalcin, 2012;Petersen & Jespersen, 2004;Romano et al, 2006). The best-known physiological property of D. hansenii is its halotolerance (Prista, Michan, Miranda, & Ramos, 2016). Together with its ability to grow on lactate and other carbon sources (e.g., lactose), D. hansenii is predestined to inhabit the cheese surface (Table 2) and is therefore one of the more prevalent yeast species in cheese.…”

Section: Core Of Mould-ripened Cheesesmentioning

confidence: 99%

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Cheese yeasts

Fröhlich-Wyder

Arias-Roth

Jakob

2019

Yeast

108

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Numerous traditionally aged cheeses are surface ripened and develop a biofilm, known as the cheese rind, on their surfaces. The rind of such cheeses comprises a complex community of bacterial and fungal species that are jointly responsible for the typical characteristics of the various cheese varieties. Surface ripening starts directly after brining with the rapid colonization of the cheese surface by yeasts. The initially dominant yeasts are acid and salt‐tolerant and are capable of metabolizing the lactate produced by the starter lactic acid bacteria and of producing NH3 from amino acids. Both processes cause the pH of the cheese surface to rise dramatically. This so‐called deacidification process enables the establishment of a salt‐tolerant, Gram‐positive bacterial community that is less acid‐tolerant. Over the past decade, knowledge of yeast diversity in cheeses has increased considerably. The yeast species with the highest prevalence on surface‐ripened cheeses are Debaryomyces hansenii and Geotrichum candidum, but up to 30 species can be found. In the cheese core, only lactose‐fermenting yeasts, such as Kluyveromyces marxianus, are expected to grow. Yeasts are recognized as having an indispensable impact on the development of cheese flavour and texture because of their deacidifying, proteolytic, and/or lipolytic activity. Yeasts are used not only in the production of surface‐ripened cheeses but also as adjunct cultures in the vat milk in order to modify ripening behaviour and flavour of the cheese. However, yeasts may also be responsible for spoilage of cheese, causing early blowing, off‐flavour, brown discolouration, and other visible alterations of cheese.

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Section: Role Of Yeasts In Cheese Ripeningmentioning

confidence: 99%

Section: Core Of Mould-ripened Cheesesmentioning

confidence: 99%

Cheese yeasts

Fröhlich-Wyder

Arias-Roth

Jakob

2019

Yeast

108

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“…The present work analyzes the potentiality of several Debaryomyces halotolerant yeast strains as cell factories for biocatalytic processes using seawater as a solvent. Debaryomyces hansenii isolates have been traditionally obtained from several foods such as cheese or sausages, cold sea water, and in salterns on the Namibian Skeleton coast and the Great Salt Lake exposed to seasonal low temperatures, and present a high biotechnological potential . Other less known strains related to D. hansenii considered herein include D. hansenii var.…”

Section: Introductionmentioning

confidence: 99%

“…Debaryomyces hansenii isolates have been traditionally obtained from several foods such as cheese or sausages, cold sea water, [21] and in salterns on the Namibian Skeleton coast and the Great Salt Lake exposed to seasonal low temperatures, [22] and present a high biotechnological potential. [23] Other less known strains related to D. hansenii considered herein include D. hansenii var. fabryi, Schwanniomyces etchellsii and S. polymorphus var.…”

Section: Introductionmentioning

confidence: 99%

Improved Biocatalytic Activity of the Debaryomyces Species in Seawater

Andreu

Olmo

2019

ChemCatChem

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Biocatalysis is an environmentally friendly strategy widely used in the chemical and pharmaceutical industries. One of its approaches consists in utilizing whole cells, which usually involves the consumption of large quantities of water. Oceans cover a large part of the Earth's surface, and constitute an important reservoir that can be used as an alternative to freshwater in chemical reactors. This work analyzed the behavior of several yeast halotolerant species belonging to genera Debaryomyces and Schwanniomyces in both freshwater and seawater. It concluded that these microorganisms were more resistant to organic solvents/compounds in the second medium. Their metabolic activity was also greater, which made the reduction reaction of several prochiral ketones more effective. Besides, yeasts cells displayed better performance in subsequent recycling steps, which could help reduce the costs of the process.

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“…We must not lose sight that other 'less known' yeasts could also be good candidates as hosts for heterologous secretory expression as thermotolerant Kluyveromyces marxianus (Gombert et al, 2016) or halotolerant Debaryomyces hansenii (Prista et al, 2016), although they face similar problems as the ones described above.…”

mentioning

confidence: 99%