Genus/species (aliases): Debaromyces hansenii (Candida fomata, anamorph; Saccharomyces hansenii, Torulaspora hansenii, Debaromyces tyrocola, Castellania castellanii
Classification: Ascomycetel, teleomorph
- Cell: Spherical or short-ellipsoidal occurring singly, in pairs or short chains
- Malt agar: grayish white to yellow, soft, either shiny or dull, smooth, and may be wrinkled
- WL: white colonies
- Spore: Spherical and warty, generally one, occasionally two, spores per ascus
- Zygote: Conjugation between mother cell and bud
- Ascus: fusion of two cells through protuberances developed from cross walls
- Liquid Growth: Sediments, rings, and smooth or wrinkled dry pellicle may form
- Fermentation: very weak or absent
- Assimilation: Lactose, Galactose, Sucrose, Maltose, Mellibiose, Cellobiose, Trehalose, Raffinose, Soluble starch, D-Xylose, L-Arabinose, Ribitol, Mannitol, Succinate, Lactate, Citrate. End products include β-glucosidases; no assimilation of nitrate; Variable use of other compounds as sole N source; No growth in vitamin-free medium, requires biotin
- Growth: 37 and 40 C, none at 42 C and above
- Growth Sensitivities: 10% NaCL: +; variable resistance to cycloheximide, high glucose and higher salt levels
Widespread, isolated from the ocean, various cheeses, grape surfaces
Never strongly ferments glucose, high salinity tolerance (24%), frost resistant (cryotolerant).
Role in wine:
Normal grape/fermentation flora. Produces high levels of β-glucosidases, which creates more monoterpenol in the wine, affecting sensory results. Sensory effects include higher terpenol flavors, especially linalool.
- SO2: No
- Sorbate: unknown
- DMDC: unknown
- pH: No (unless extreme)
- Acids: No
- Ethanol: No
- Anaerobiosis: yes
- Heat : yes
- Kreger van Rij NJ, Veenhuis M. Electron microscopy of ascus formation in the yeast debaryomyces hansenii. 1975 J Gen Microbiol. (2):256–264.
- Yanai, T.; Sato, M. Isolation and properties of β-glucosidase produced by Debaryomyces hansenii and its application in winemaking. 1999. Am. J. Enol. 50:3:231-235.