{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,15]],"date-time":"2026-10-15T03:58:07Z","timestamp":1792036687315,"version":"4.4.0"},"reference-count":54,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2018,5,21]],"date-time":"2018-05-21T00:00:00Z","timestamp":1526860800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100004329","name":"Javna Agencija za Raziskovalno Dejavnost RS","doi-asserted-by":"publisher","award":["Research Programme P1-0170, Infrastructural Centre Mycosmo, MRIC UL, Postdoctoral Project Z7-7436 to J. Zajc"],"award-info":[{"award-number":["Research Programme P1-0170, Infrastructural Centre Mycosmo, MRIC UL, Postdoctoral Project Z7-7436 to J. Zajc"]}],"id":[{"id":"10.13039\/501100004329","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Microorganisms"],"abstract":"<jats:p>The fungal genus Wallemia of the order Wallemiales (Wallemiomycotina, Basidiomycota) comprises the most xerotolerant, xerophilic and also halophilic species worldwide. Wallemia spp. are found in various osmotically challenged environments, such as dry, salted, or highly sugared foods, dry feed, hypersaline waters of solar salterns, salt crystals, indoor and outdoor air, and agriculture aerosols. Recently, eight species were recognized for the genus Wallemia, among which four are commonly associated with foods: W. sebi, W. mellicola, W. muriae and W. ichthyophaga. To date, only strains of W. sebi, W. mellicola and W. muriae have been reported to be related to human health problems, as either allergological conditions (e.g., farmer\u2019s lung disease) or rare subcutaneous\/cutaneous infections. Therefore, this allergological and infective potential, together with the toxins that the majority of Wallemia spp. produce even under saline conditions, defines these fungi as filamentous food-borne pathogenic fungi.<\/jats:p>","DOI":"10.3390\/microorganisms6020046","type":"journal-article","created":{"date-parts":[[2018,5,22]],"date-time":"2018-05-22T04:34:03Z","timestamp":1526963643000},"page":"46","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":96,"title":["The Genus Wallemia\u2014From Contamination of Food to Health Threat"],"prefix":"10.3390","volume":"6","author":[{"given":"Janja","family":"Zajc","sequence":"first","affiliation":[{"name":"National Institute of Biology, Ve\u010dna pot 111, SI-1000 Ljubljana, Slovenia"},{"name":"Biology Department, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9464-3263","authenticated-orcid":false,"given":"Nina","family":"Gunde-Cimerman","sequence":"additional","affiliation":[{"name":"Biology Department, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2018,5,21]]},"reference":[{"key":"ref_1","first-page":"1723","article-title":"Traditional preservatives\u2014Sodium chloride","volume":"Volume 3","author":"Robinson","year":"1999","journal-title":"Encylopaedia of Food Microbiology"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"57","DOI":"10.1016\/j.ijfoodmicro.2010.11.025","article-title":"The extreme xerophilic mould Xeromyces bisporus\u2014Growth and competition at various water activities","volume":"145","author":"Leong","year":"2011","journal-title":"Int. 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