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Hypersaline Environments pp 163–175Cite as

Yeasts and Fungi

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Part of the book series: Brock/Springer Series in Contemporary Bioscience ((BROCK/SPRINGER))

Abstract

Yeasts and fungi are suited for osmophilic life par excellence. There is a very large body of literature on the osmophilic nature of these organisms in the food industry with respect to their metabolic abilities in manufacturing high solute food products such as soy sauce, as well as in food spoilage. In spite of the high salt tolerance of many taxa (Tables 11.1 and 11.2), there have been very few reports of yeasts and fungi from extremely hypersaline environments. In the present chapter, the halotolerance of these microorganisms is outlined, some of the documented occurrences of yeasts and fungi in natural and man-made brines are discussed, and physiological and biochemical attributes for osmophilic life in this group are described. Some of the factors that permit the coexistence and competition between yeasts, fungi, and bacteria are also discussed. It is striking that despite ability to grow in environments of very high osmotic pressure, fungi and yeasts are relatively unknown from hypersaline environments. It remains to be proven whether the relative lack of representation by yeasts and fungi in natural hypersaline environments reflects the bias of investigators, or whether these organisms are poor competitors against bacteria in evaporite habitats.

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Authors
  1. Barbara Javor
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© 1989 Springer-Verlag Berlin Heidelberg

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Javor, B. (1989). Yeasts and Fungi. In: Hypersaline Environments. Brock/Springer Series in Contemporary Bioscience. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-74370-2_12

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  • DOI: https://doi.org/10.1007/978-3-642-74370-2_12

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-642-74372-6

  • Online ISBN: 978-3-642-74370-2

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