Debaryomyces hansenii | Fungi
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Taxonomic level
Fungi
Ascomycota
Saccharomycetes
Saccharomycetales
Debaryomycetaceae
Debaryomyces
Debaryomyces hansenii
D. hansenii can tolerate extremely high salt concentrations. It is commonly found in cheeses, and on dry-meat products and sausages including common European delicacies such as Chorizo, Jamón ibérico, Salame di senise, Parma ham, and Vienna saussages. In patients with Crohn's disease, D. hansenii was found to impair healing processes of the gut mucosa. It is unclear whether D. hansenii can permanently settle in the gut since it is reported that it cannot grow at body temperature.
 
1%
of Healthy Europeans have it.
 
<0.01%
is the highest relative amount we have seen.
Detected in
0/7
reference groups.
Median amount detected:
Healthy Europeans
Not detected
Users, all
Not detected
Non-industrial lifestyle
Not detected
Users, high diversity
Not detected
Users, low diversity
Not detected
Overweight
Not detected
Obese
Not detected
Debaryomyces hansenii is one of 4,565 microbes we look for in our microbiome test. If you would like to find out whether this microbe is present in your own gut, then consider if our test is something for you—it will answer that, and more.
Check it out on unseenbio.com.
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