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Wallemia is a genus of cosmopolitan xerophilic fungi, frequently involved in  food spoilage of particularly sweet, salty, and dried food. Until recently,  only a single species, Wallemia sebi, was recognized in the genus. When a  large group of strains globally collected in salterns and other different  ecological niches was analyzed on the level of physiological, morphological  and molecular characteristics, a new basidiomycetous class, Wallemiomycetes,  covering an order of Wallemiales was proposed and three Wallemia species were  recognized: W. ichthyophaga, W. sebi and W. muriae. Wallemia ichthyophaga was  recognized as the most halophilic eukaryote known, thus representing an  appropriate eukaryotic model for in depth studies of adaptation to  hypersaline conditions. Our preliminary studies indicated that all three  Wallemia species synthesized a yet undescribed haemolytic compound under,  surprisingly, low water activity conditions. Due to the taxonomic status w  hich was unrevealed only recently, there were so far no reports on the  production of any bioactive compounds by the three newly described species.  The article aims to present the taxonomy, ecology, physiology and so far  described molecular mechanisms of adaptations to life at low water activity,  as well as bioactive potential of the genus Wallemia, a phylogenetically  ancient taxon and a taxonomic maverick within Basidiomycota

Xerophilic fungal genus Wallemia: Bioactive inhabitants of marine solar salterns and salty food