Encyclopedia of Life · EOL (see source)
Zygosaccharomyces
Sign in to saveZygosaccharomyces is a genus of yeasts in the family Saccharomycetaceae. It was first described under the genus Saccharomyces, 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 well-known spoilage yeast within the food industry, because several species in this genus are significantly resistant to many of the common food preservation methods. For example, the biochemical properties Z. bailii possesses to achieve this includes high sugar tolerance (50-60%), high ethanol tolerance (up to 18%), high acetic acid tolerance (2.0-2.5%)
Species
GENUS
- KingdomFungi
- PhylumAscomycota
- ClassSaccharomycetes
- OrderSaccharomycetales
- FamilySaccharomycetaceae
Zygosaccharomyces est un genre taxonomique de levures ne donnant pas de mycélium, à bourgeonnement multilatéral et ascospores réniformes. Ce sont des anaérobies facultatives, fermentant vigoureusement les sucres et supportant bien l'acidité. Beaucoup supportent bien de fortes concentrations de sucre, d'alcool, d'acide acétique etc.. Elles altèrent fréquemment la mayonnaise et les sauces à salades. Z. rouxii (antérieurement Saccharomyces rouxii) est l'espèce la plus importante. Ce genre a d'abord été décrit sous le nom de Saccharomyces mais en 1983 il a été reclassé sous le nom de Zygosaccharomyces par Barnett et al..
via GBIF
Research
957 papers- The revenge of Zygosaccharomyces yeasts in food biotechnology and applied microbiology.World journal of microbiology & biotechnology · 2021
- The spoilage yeast Zygosaccharomyces bailii: Foe or friend?Yeast (Chichester, England) · 2017
- The chromosomal evolutionary lineage of the genus Zygosaccharomyces.FEMS yeast research · 2023
- Examining the impact of Tetragenococcus halophilus, Zygosaccharomyces rouxii, and Starmerella etchellsii on the quality of soy sauce: a comprehensive review of microbial population dynamics in fermentation.Critical reviews in food science and nutrition · 2024
- Characterization of Zygosaccharomyces lentus Yeast in Hungarian Botrytized Wines.Microorganisms · 2023
via PubMed
Wikidata facts
- Instance of
- taxon
- Parent taxon
- Saccharomycetaceae
- Image
- Zygosaccharomyces bailii cells.jpg
Show 4 more facts
- taxon name
- Zygosaccharomyces
- taxon rank
- genus
- Commons category
- Zygosaccharomyces
- taxon author citation
- B.T.P. Barker
Sources (2)
via Wikidata · CC0
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Encyclopedic overview
1 sectionsContents
- References
Zygosaccharomyces is a genus of yeasts in the family Saccharomycetaceae. It was first described under the genus Saccharomyces, 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 well-known spoilage yeast within the food industry, because several species in this genus are significantly resistant to many of the common food preservation methods. For example, the biochemical properties Z. bailii 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 800–1000 mg/L), high molecular SO2 tolerance (greater than 3 mg/L), and high xerotolerance.
==References==
Excerpted from Wikipedia’s “Zygosaccharomyces” article, available under the CC BY-SA 4.0 licence.