Home • Hanseniaspora valbyensis HY1 v2.0
H. valbyensis cells grown in YM media.
Hanseniaspora valbyensis cells. Bar = 10 µm. H. valbyensis cells grown in YM media. Image credit: RL Vannette.

Hanseniaspora valbyensis (from floral nectar)
Typically found in traditional balsamic vinegar and cider fermentations (1,2), Hanseniaspora valbyensis is considered a common opportunist in floral nectar (3). This strain of Hanseniaspora valbyensis was isolated from nectar of sticky monkey-flower (Diplacus aurantiacus). While H. valbyensis can tolerate stressful environments such as nectar, it persists better in benign nectar environments (4). Hanseniaspora valbyensis is a poor competitor compared to other nectar yeasts such as Metschnikowia reukaufii, Candida rancensis and Starmerella bombicola (4).


  1. Solieri L & Giudici P (2008) Yeasts associated to Traditional Balsamic Vinegar: Ecological and technological features. International Journal of Food Microbiology 125(1):36-45.
  2. Panon G, Massiot P, & Drilleau JF (1995) Pectinolytic enzymes production by yeasts in cider fermentation. Sciences Des Aliments 15(1):31-42.
  3. Belisle M, Peay K G, & Fukami T (2012). Flowers as islands: spatial distribution of nectar-inhabiting microfungi among plants of Mimulus aurantiacus, a hummingbird-pollinated shrub. Microbial ecology, 63(4), 711–718.
  4. Vannette RL & Fukami T 2014 Historical contingency in species interactions: towards niche-based predictions. Ecology Letters, 17 (1).