Debaryomyces hansenii — an extremophilic yeast with biotechnological potential

作者：Uta Breuer, Hauke Harms · 发表于：Yeast · 年份：2006 · DOI：10.1002/yea.1374 · 被引用次数：325 · 研究领域：Fungal and yeast genetics research、Fermentation and Sensory Analysis、Microbial Metabolites in Food Biotechnology

We illuminate the ecological, physiological and genetic characteristics of the yeast Debaryomyces hansenii in the view of our belief that this metabolically versatile, non-pathogenic, osmotolerant and oleaginous microorganism represents an attractive target for fundamental and applied biotechnological research. To this end, we give a broad overview of extant biotechnological procedures using D. hansenii, e.g. in the manufacture of various foods, and propose research into the heterologous synthesis of a range of fine chemicals.