The effect of the growth rate and oxygen transfer rate on Debaryomyces hansenii physiology was studied using xylose-limited and oxygen-limited chemostat cultures respectively, and complemented with enzymatic assays. Under xylose-limited chemostat (oxygen-excess) neither ethanol nor xylitol was produced over the entire range of dilution rate (D). The maximal volumetric biomass productivity was 2...

Époisses is a protected designation of origin smear-ripened cheese from the Burgundy region in France. It has an orange color and strong flavor, both which are generated by surface microorganisms. The objective present study was to investigate microbial dynamics at during ripening postmanufacturing storage low temperatures. Rind samples were analyzed enumeration on agar plates 16S rRNA gene int...

The possible contribution of brine-derived microflora to the sensory attributes cheese is still a rather unexplored field. In this study, 365 bacteria and 105 yeast strains isolated from 11 brines were qualitatively tested for proteolytic lipolytic activities, positive identified by sequencing. Among bacteria, Staphylococcus equorum was most frequent, followed Macrococcus caseolyticus Corynebac...

The intracellular solute composition of the salt-tolerant yeast Debaryomyces hansenii was studied in glucose-limited chemostat cultures at different concentrations of NaCl (4 mM, 0.68 M, and 1.35 M). A strong positive correlation between the total intracellular polyol concentration (glycerol and arabinitol) and medium salinity was demonstrated. The intracellular polyol concentration was suffici...

The present study was conducted to estimate the antimicrobial activity and the potential biological control of the killer toxin produced by D. hansenii DSMZ70238 against several pathogenic microorganisms. In this study, the effects of NaCl, pH, and temperature, killer toxin production, and antimicrobial activity were studied. The results showed that the optimum inhibitory effect of killer toxin...

The production of xylitol from concentrated synthetic xylose solutions (S(o) = 130-135 g/L) by Debaryomyces hansenii was investigated at different pH and temperature values. At optimum starting pH (pH(o) = 5.5), T = 24 degrees C, and relatively low starting biomass levels (0.5-0.6 g(x)/L), 88% of xylose was utilized for xylitol production, the rest being preferentially fermented to ethanol (10%...