We illuminate the ecological, physiological and genetic characteristics of the yeast
Debaryomyces hansenii in the view of our belief that this metabolically versatile, non …

Extreme environments have for long been considered to be populated almost exclusively by
prokaryotic organisms and therefore monopolized by bacteriologists. Solar salterns are …

Actual healthy trends produce changes in the sensory characteristics of dry fermented
sausages therefore, new strategies are needed to enhance their aroma. In particular, a …

As more original molecular protocols and subsequent modifications are described in the
literature, it has become difficult for those not directly involved in the development of these …

Penicillium nordicum is the main ochratoxin A (OTA) producing mould in dry-cured meat
products. The use of autochthonous microorganisms as protective cultures is a promising …

Debaryomyces hansenii is a hemiascomycetous yeast commonly found in natural substrates
and in various types of cheese. Pichia guilliermondii is widely distributed in nature and is a …

Debaryomyces hansenii yeast represents a promising target for basic and applied
biotechnological research It is known that D. hansenii is abundant in sausages and dry-meat …

Hemiascomycetous yeasts constitute a class of unicellular fungi often associated with the
food and drink processing industries. A number of species including Kluveromyces lactis …

The intergenic spacer rDNA amplification and AluI fingerprinting (IGSAF) method detected
four distinct groups among 170 Debaryomyces hansenii strains: D. hansenii var. hansenii; …

Aims: To investigate the genetic diversity among strains of Debaryomyces hansenii and
further to evaluate chromosome polymorphism determined by pulse‐field gel …