Osmophilic organisms are microorganisms adapted to environments with high osmotic pressures, such as high concentrations of sugar. Osmophils are similar to halophilic (salt-loving) organisms because a critical aspect of both types of environment is their low water activity. High concentrations of sugar represent a limiting factor for the growth of many microorganisms, however osmophils are protected against this high osmotic pressure by the synthesis of osmoprotectants such as alcohols and amino acids. Many osmotic microorganisms are of the yeast lineage of fungi, however, a variety of bacteria are also osmotic.
Osmophilic yeasts are important because they cause deterioration in the sugar and sweet industry, with products such as fruit juices, fruit juice concentrates, liquid sugars (like golden syrup), honey and in some cases marzipan. Among the more osmófilos are: Pathogenicity
Osmophils with possible pathogenesis are Aspergillus, Saccharomyces, Enterobacter aerogenes and Micrococcus. However, none of them are highly pathogenic, and only cause opportunistic infections, ie infections in people with weakened immune systems. They are rather a general cause of spoilage foods that cause any food poisoning in humans.
wiki