Habitat
''Debaryomyces hansenii'' is an osmo-, halo- and xerotolerant yeast that produces toxins, including mycocins, to destroy competitive yeast species. It is a common species in all types of cheese, including soft cheeses and the brines of semi-hard and hard cheeses, and the most common yeast among 383 isolates from samples of unsulphited or sulphited sausages, skinless sausages and minced beef. It contributes to the fermentation of barrel-aged beers such as Le Coq Imperial Stout from Harveys Brewery in southern England. Harvey's head brewer speculates that it is either airborne in the brewery or a slow-growing component of their house yeast blend. ''D. hansenii'' is also found in hyper-saline waters such as the salterns on the Atlantic coast of Namibia or in the Great Salt Lake of Utah.Reproduction
Most strains are haploid, mating very rarely and diploidize transiently by somatogamous autogamy . Sexual reproduction proceeds via heterogamous conjugation leading to short diplophase followed by meiosis and ascospore formation. Haploid yeasts reproduce vegetatively by multilateral budding.References:
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