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Zygosaccharomyces
''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 A xerophile () is an extremophilic organism that can grow and reproduce in conditions with a low availability of water, also known as water activity. Water activity (aw) is measured as the humidity above a substance rela ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zygosaccharomyces Bailii
''Zygosaccharomyces bailii'' is a species in the genus ''Zygosaccharomyces''. It was initially described as ''Saccharomyces bailii'' by Lindner in 1895, but in 1983 it was reclassified as ''Zygosaccharomyces bailii'' in the work by Barnett et al. Spoilage resulting from growth of the yeast ''Zygosaccharomyces'' is widespread, which has caused significant economic losses to the food industry. Within this genus, ''Z. bailii'' is one of the most troublesome species due to its exceptional tolerance to various stressful conditions. A wide range of acidic and/or high-sugar products such as fruit concentrates, wine, soft drinks, syrups, ketchup, mayonnaise, pickles, salad dressing, etc., are normally considered to be shelf-stable, i.e. they readily inactivate a broad range of food-borne microorganisms. However, these products are still susceptible to spoilage by ''Z. bailii''. Morphology and modes of reproduction ''Zygosaccharomyces bailii'' vegetative cells are usually ellipsoid, no ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zygosaccharomyces Bailii
''Zygosaccharomyces bailii'' is a species in the genus ''Zygosaccharomyces''. It was initially described as ''Saccharomyces bailii'' by Lindner in 1895, but in 1983 it was reclassified as ''Zygosaccharomyces bailii'' in the work by Barnett et al. Spoilage resulting from growth of the yeast ''Zygosaccharomyces'' is widespread, which has caused significant economic losses to the food industry. Within this genus, ''Z. bailii'' is one of the most troublesome species due to its exceptional tolerance to various stressful conditions. A wide range of acidic and/or high-sugar products such as fruit concentrates, wine, soft drinks, syrups, ketchup, mayonnaise, pickles, salad dressing, etc., are normally considered to be shelf-stable, i.e. they readily inactivate a broad range of food-borne microorganisms. However, these products are still susceptible to spoilage by ''Z. bailii''. Morphology and modes of reproduction ''Zygosaccharomyces bailii'' vegetative cells are usually ellipsoid, no ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zygosaccharomyces Bisporus
''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 A xerophile () is an extremophilic organism that can grow and reproduce in conditions with a low availability of water, also known as water activity. Water activity (aw) is measured as the humidity above a substance ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zygosaccharomyces Cidri
''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 A xerophile () is an extremophilic organism that can grow and reproduce in conditions with a low availability of water, also known as water activity. Water activity (aw) is measured as the humidity above a substance ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zygosaccharomyces Fermentati
''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 A xerophile () is an extremophilic organism that can grow and reproduce in conditions with a low availability of water, also known as water activity. Water activity (aw) is measured as the humidity above a substance ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zygosaccharomyces Kombuchaensis
''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 A xerophile () is an extremophilic organism that can grow and reproduce in conditions with a low availability of water, also known as water activity. Water activity (aw) is measured as the humidity above a substance ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zygosaccharomyces Lentus
''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 A xerophile () is an extremophilic organism that can grow and reproduce in conditions with a low availability of water, also known as water activity. Water activity (aw) is measured as the humidity above a substance ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zygosaccharomyces Mellis
''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 A xerophile () is an extremophilic organism that can grow and reproduce in conditions with a low availability of water, also known as water activity. Water activity (aw) is measured as the humidity above a substance ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zygosaccharomyces Microellipsoides
''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 A xerophile () is an extremophilic organism that can grow and reproduce in conditions with a low availability of water, also known as water activity. Water activity (aw) is measured as the humidity above a substance ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zygosaccharomyces Mrakii
''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 A xerophile () is an extremophilic organism that can grow and reproduce in conditions with a low availability of water, also known as water activity. Water activity (aw) is measured as the humidity above a substance ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zygosaccharomyces Pseudorouxii
''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 A xerophile () is an extremophilic organism that can grow and reproduce in conditions with a low availability of water, also known as water activity. Water activity (aw) is measured as the humidity above a substance ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zygosaccharomyces Rouxii
''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 A xerophile () is an extremophilic organism that can grow and reproduce in conditions with a low availability of water, also known as water activity. Water activity (aw) is measured as the humidity above a substance ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |