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Osmophile

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Title: Osmophile  
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Subject: Extremophile, Axenic, Exposing Microorganisms in the Stratosphere, Capnophile, Aerobic organism
Collection: Osmophiles
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Osmophile

Osmophilic organisms are microorganisms adapted to environments with high osmotic pressures, such as high sugar concentrations. Osmophiles are similar to yeast lineage of fungi, however a variety of bacteria are also osmophilic.

Osmophile yeasts are important because they cause spoilage in the sugar and sweet goods industry, with products such as fruit juices, fruit juice concentrates, liquid sugars (such as golden syrup), honey and in some cases marzipan. Among the most osmophillic are:

Organism Minimum aW
Saccharomyces rouxii 0.62
Saccharomyces bailii 0.80
Debaryomyces 0.83
Wallemia sebi 0.87 Saccharomyces cerevisiae 0.90

Pathogenicity

Osmophiles with possible pathogenesis are Aspergillus, Saccharomyces, Enterobacter aerogenes and Micrococcus. [1] However, none of them are highly pathogenic, and only cause opportunistic infections, i.e. infections in people with weakened immune system. They are rather a cause of general food spoiling than causing any food poisoning in humans.

References

  1. ^ MICROBES INVOLVED IN FOOD SPOILAGE Authors: Gabriel Chavarria, Julia Neal, Parul Shah, Katrina Pierzchala, Bryant Conger
  • L. R. Beuchat (December 1981). "Efficacy of agar media for enumerating two Saccharomyces species in sucrose syrups". Mycopathologia (Springer Netherlands) 76 (3): 13–17.  
  • Ancasi EG; Carrillo L; Benitez Ahrendts MR (Apr–Jun 2006). "Moulds and yeasts in bottled water and soft drinks (in Spanish)". Rev Argent Microbiol. 38 (2): 93–6.  
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