Debaryomyces hansenii

During the search and review of publications concerning yeasts with decolorizing capacity for azo dyes, we found that often researchers have given different names to the same yeast species. Some authors gave the name of the anamorph (which is the asexual or mitosporic form), some the name of its teleomorph (which is the sexual or meiosporic form), and others an obsolete name. For example, T. Candida is an obsolete name for Candida famata, the anamorph phase of Debaryomyces hansenii. 

D. naardenensis Debaryomyces hansenii C. solani (dairy yeast)... 

Smooth white/cream/ brownish conical shape Circular, often with ring of buds on mother cell surface Debaryomyces hansenii... 

Index Entries Arabitol Debaryomyces hansenii hemicellulose hydrolysate combined severity xylitol. 

The present work deals with a two-step procedure of autohydrolysis followed by posthydrolysis to obtain a fermentable, monosaccharide-rich liquor from the hemicellulose fraction of BSG. The autohydrolysis step was carried out under preoptimized conditions, andboth enzymatic and chemical posthydrolysis were evaluated. Preliminary studies are also reported on the production of polyols from such liquor by Debaryomyces hansenii, a polyol-overproducing yeast (20-25). 

Index Entries Brewery s spent grain dilute-acid hydrolysis pentose-rich media Debaryomyces hansenii. 

To evaluate the degree of microbial growth inhibition caused by the hydrolysate used, Debaryomyces hansenii was grown in detoxified hydrolysates and in a hydrolysate only subjected to a pH correction, both nonsupple-mented and supplemented. As detoxification methods, anion-exchange resins and activated charcoal treatments were chosen because both enable the reduction of most of the fermentation-inhibiting compounds (7,38,39). 

Almagro, A., Prista, C., Benito, B., Loureiro-Dias, M. C. Ramos, J. (2001). Cloning and expression of two genes coding for sodium pumps in the salt tolerant yeast Debaryomyces hansenii. Journal of Bacteriology, 183, 3251-5. 

Bansal, P. K. Mondal, A. K. (2000). Isolation and sequence of the HOGl homologue from Debaryomyces hansenii by complementation of the hoglDelta strain of Saccharomyces cerevisiae. Yeast, 16, 81-8. 

Nilsson, A. Adler, L. (1990). Purification and characterisation of glycerol-3-phosphate dehydrogenase (NAD+) in the salt tolerant yeast Debaryomyces hansenii. Biochimica et Biophysica Acta, 1034, 180-185. 

Debaryomyces hansenii var. fabryii and its anamorph C. famata var. flareri were reported to be pathogenic by Vazquez et al. [223] and Nicand et al. [224]. Using random amplified polymorphic DNA analysis (RAPD-PCR), Prillinger et al. [208] considered D. hansenii ar. fabryii as a distinct species, i.e. 

Nicand E, Buisson Y, Auzanneau G, Improvisi L, Dupont B Septicemic a Debaryomyces hansenii Candida famata), levure pathogene opportuniste. J Mycol Med 1993 4 242-244. Blaschke-Hellmessen R Standorte ffir Candida aus medizinisch-hygienischer Sicht. Mycoses 1999 42(suppl l) 22-29. 

The transformation of a few polycyclic aromatic hydrocarbons has also been investigated in yeasts. The metabolism of naphthalene, biphenyl, and benzo [a] pyrene has been examined in a strain of Debaryomyces hansenii and in number of strains of Candida sp. The results using C. lipolytica showed that the transformations were similar to those carried out by fungi the primary reaction was formation of the epoxides that were then rearranged to phenols (Cerniglia and Crow 1981). Benzo[a]pyrene is transformed by Saccharomyces cerevisiae to the 3- and 9-hydroxy compounds and the 9,10-dihydrodiol, and the cytochrome P-448 that mediates the monooxygenation has been purified and characterized (King et al. 1984). 

Duarte et al. [25] found that 0.5 gA furfural decreased the specific growth rate of Debaryomyces hansenii CCMI 941, and at concentrations above 3.5 gA furfural or... 

Keywords Debaryomyces hansenii Biomass Single-cell protein Hemicellulosic hydrolyzate Brewery s spent grains Agro-industrial residues upgrading Yeast extract... 

The xylose reductase (XR) catalyzes the first step of a fungal pathway that allows certain organisms to metabolize xylose, such as Candida boidinii [6], Candida guilliermondii [7], Candida tmpicalis [8], Candida parapsilosis [9], and Debaryomyces hansenii [10]. After the reduction of xylose to xylitol by XR in a manner that can utilize nicotinamide adenine dinucleotide (reduced form NADH) or nicotinamide adenine dinucleotide phosphate (reduced form NADPH), xylitol is re-oxidized to xylulose by xyUtol dehydrogenase, which is often specific for nicotinamide adenine dinucleotide (NAD) [11]. Xylulose is then phosphorylated. An efficient, pathway should recycle the cosubstrate such that there is no... 

Halophilic yeasts were isolated from the Antarctic lake, Don Juan. Halo-tolerant yeast species, Debaryomyces hansenii, and osmotolerant Saccha-romyces rouxii are known. A hyphomycete, Cladosporium sp., was found to grow in wood panels submerged in north-end water from the Great Salt Lake. Because of the extensive development and the fact that the salinity remained at 29% or higher, it seems clear that this fungus developed under extremely halophilic conditions [62]. 

Yeasts also have been utilized as starter cultures in sausages according to Leistner (1995), usually Debaryomyces hansenii, which reduces the Eh and causes the meat to turn red. The cultures produce catalase, which delays development of rancidity and improves the aroma of the sausages as was demonstrated by Miteva et al. (1989). Nevertheless, the use of yeasts for fermentation of meat needs additional research particularly in regard to the utilization of different strains and their mechanism(s) of action. 

Presumably, the oxidation of lactate to acetate also occurs in other hard and semihard cheeses but studies are lacking. Production of lactate in Romano cheese was monitored by Mora et al. (1984). As with other varieties, L-lactate predominated initially, reaching a maximum of —1.9% at 1 day (Deiana et al., 1984). The concentration began to decrease at 10 days and was 0.2 to 0.6% at 150 to 240 days. Some of the decrease was accounted for by racemization to D-lactate, which reached a maximum at —90 day (up to 0.6% in some cheeses) and then declined somewhat. In some cheeses, acetate reached very high levels (1.2%) at —30 days, but decreased to 0.2% at 90 days the agents responsible for the metabolism of acetate were not identified, but yeasts Debaryomyces hansenii) may have been involved. 

Dalbergia hupeana 143 Debaryomyces hansenii 15 Decaisnea Fargesii 168,170 Dendrobium candidum 91-92,98 Desmodium styracifolium 143 Dictamnus dasycarpus 383,390 Dioscorea collettii var. hypoglauca 220,221,227... 

---