Zygosaccharomyces

Taxobox
name = "Zygosaccharomyes"


image_width = 250px
image_caption = "Zygosaccharomyces bailii"
regnum = Fungi
phylum = Ascomycota
subphylum = Saccharomycotina
classis = Saccharomycetes
ordo = Saccharomycetales
familia = Saccharomycetaceae
genus = "Zygosaccharomyces"
genus_authority = Barnet et al., 1983
subdivision_ranks = Species
subdivision = "Z. bailii"
"Z. bisporus"
"Z. cidri"
"Z. fermentati"
"Z. florentinus"
"Z. kombuchaensis"
"Z. lentus"
"Z. mellis"
"Z. microellipsoides"
"Z. mrakii"
"Z. pseudorouxii"
"Z. rouxii"

"Zygosaccharomyces" is a genus of yeast in the family Saccharomycetaceae. It was first described under the "Saccharomyces" genus but in 1983 it was reclassified to its current name in the work by Barnett et al. The yeast has a long history as a spoilage yeast within the food industry. This is mainly because it is tolerant to many of the common food preservation methods. The biochemical properties it possesses to achieve this includes high sugar tolerance (50-60%), high ethanol tolerance (up to 18%), high acetic acid tolerance (2.0-2.5%), very high sorbic and benzoic acid tolerance (up to 800-1000mg/L), very high molecular SO₂ tolerance (greater than 3mg/L) and high xerotolerance [ [http://cati.csufresno.edu/verc/rese/98/980902/index.html K.C. Fugelsang, "Zygosaccharomyces, A Spoilage Yeast Isolated from Grape Juice"] ]

References