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Published in:
2009 | OriginalPaper | Chapter
Debaryomyces hansenii: An Osmotolerant and Halotolerant Yeast
Authors : Monika Aggarwal, Alok K. Mondal
Published in: Yeast Biotechnology: Diversity and Applications
Publisher: Springer Netherlands
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The yeast
Debaryomyces hansenii
which was isolated from saline environments such as sea water, concentrated brines, salty food, is one of the most halotolerant species. It can grow in media containing as high as 4 M NaCl, while the growth of
Saccharomyces cerevisiae
is limited in media with more than 1.7 M NaCl. This species is very important for food industry as it is used for surface ripening of cheese and meat products. In the recent past, there is growing interest in understanding the molecular mechanisms of high halotolerance exhibited by
D. hansenii
. Availability of genome sequence of
D. hansenii
has opened up new vistas in this direction