Debaryomycetaceae

Debaryomycetaceae is a family of yeasts within the order Saccharomycetales, in the phylum Ascomycota. The family is named for the type genus Debaryomyces, and its circumscription has evolved with advances in molecular phylogenetics. In modern classifications, Debaryomycetaceae is recognized as a distinct group of ascomycetous budding yeasts, although the exact composition of genera can vary among taxonomic sources.

Members of Debaryomycetaceae are typically unicellular, ranging from small to ovoid in shape. They reproduce chiefly by budding, but many species can form pseudohyphae or, in some cases, enter a limited sexual cycle involving asci and ascospores. In general, these yeasts are fermentative and are able to grow under a range of conditions, with many species displaying tolerance to salt or other stressful environments compared with other yeasts.

Ecologically, Debaryomycetaceae yeasts are distributed widely in nature and human-associated environments. They are commonly found on fruits, plants, soil, and especially in food-related contexts such as dairy products, meat products, and brines. Several species are of practical importance in industry and food production due to their salt tolerance, fruit- and dairy-associated sources, and roles in fermentation and maturation processes.

Among the better-known members is Debaryomyces hansenii, a halotolerant species frequently isolated from cheese surfaces and other salted foods, where it can contribute to flavor development and rind formation. The taxonomy of Debaryomycetaceae remains subject to revision as genomic data continue to refine relationships within Saccharomycetales.