Debaryomyces hansenii Is a Real Tool to Improve a Diversity of Characteristics in Sausages and Dry-Meat Products

Autor: Laura Ramos-Moreno, Francisco Ruiz-Pérez, Elisa Rodríguez-Castro, José Ramos

Publikováno v: Microorganisms, Vol 9, Iss 7, p 1512 (2021)

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 products, but information regarding its contribution to their characteristics

Externí odkaz: https://doaj.org/article/c4720a4a524542038a2967929d230707

A Physiological Characterization in Controlled Bioreactors Reveals a Novel Survival Strategy for Debaryomyces hansenii at High Salinity

Autor: Mette R Krum, August T. Frost, José L. Martínez, Clara Navarrete, Laura Ramos-Moreno

Publikováno v: Navarrete, C, Frost, A T, Ramos-Moreno, L, Krum, M R & Martinez, J L 2021, ' A Physiological Characterization in Controlled Bioreactors Reveals a Novel Survival Strategy for Debaryomyces hansenii at High Salinity ', Yeast, vol. 38, no. 5, pp. 302-315 . https://doi.org/10.1002/yea.3544

Debaryomyces hansenii is traditionally described as a halotolerant non-conventional yeast and has served as a model organism for the study of osmotolerance and salt tolerance mechanisms in eukaryotic systems for the past 30 years. However, unraveling

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8479c30887bfd534627a3172efaba44c
https://orbit.dtu.dk/en/publications/5118b179-e76f-4685-a442-0b1997877856

Debaryomyces hansenii Strains from Valle De Los Pedroches Iberian Dry Meat Products: Isolation, Identification, Characterization, and Selection for Starter Cultures

Autor: Yessica Melero, José Ramos, Lourdes Cabezas, Laura Ramos-Moreno, Carmen Michán

Publikováno v: Journal of Microbiology and Biotechnology. 27:1576-1585

Yeasts, filamentous fungi, and bacteria colonize the surface of fermented sausages during the ripening process. The source of this microbiota is their surrounding environment, and is influenced by the maturing conditions and starter cultures. Debaryo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::286f8f49dd1e37e030d46fc31117f521
https://doi.org/10.4014/jmb.1704.04045

In Depth Physiological Characterization Reveals a Novel Survival Strategy for the Yeast Debaryomyces hansenii at Very High Salinity, Confirming its Halophilic Behavior

Autor: Clara Navarrete, Frost, August T., Laura Ramos-Moreno, José Luis Martinez Ruiz

Publikováno v: Navarrete Román, C, Frost, A T, Ramos-Moreno, L & Martinez Ruiz, J L 2019, ' In Depth Physiological Characterization Reveals a Novel Survival Strategy for the Yeast Debaryomyces hansenii at Very High Salinity, Confirming its Halophilic Behavior. ', 29th International Conference on Yeast Genetics and Molecular Biology, Göteborg, Sweden, 18/08/2019-22/08/2019 pp. 160-160 .
Technical University of Denmark Orbit

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1282b9f881af3df2f8d568a094cba900
https://orbit.dtu.dk/en/publications/f7eba2c6-a38e-41cc-91f7-8c7a8ac6aaee

Inoculation with a terroir selected Debaryomyces hansenii strain changes physico-chemical characteristics of Iberian cured pork loin

Autor: Laura Ramos-Moreno, Rafaela Dios-Palomares, Macarena Menéndez, Cristina Bravo, José Ramos, Francisco J. Ruiz-Castilla, Ester Martínez

Publikováno v: Meat Science. 157:107875

Debaryomyces hansenii Lr1, previously isolated from naturally fermented cured pork loin (“lomo embuchado”), was used to inoculate Iberian pork loin under four different conditions. In all cases, specifically inoculated D. hansenii yeasts grew on

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::413f543de668ea501a8d55de313869ac
https://doi.org/10.1016/j.meatsci.2019.107875