| Zygosaccharomyces bailii | |
|---|---|
| |
| Zygosaccharomyces bailii cells in Sabouraud medium (100x) | |
Scientific classification 
| |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Saccharomycetes |
| Order: | Saccharomycetales |
| Family: | Saccharomycetaceae |
| Genus: | Zygosaccharomyces |
| Species: | Z. bailii
|
| Binomial name | |
| Zygosaccharomyces bailii Barnett et al., 1983
| |
| Synonyms | |
|
Saccharomyces bailii (Lindner, 1895) | |
Zygosaccharomyces bailii is a species in the genus Zygosaccharomyces. It was initially described as Saccharomyces bailii by Lindner in 1895,[1] but in 1983 it was reclassified as Zygosaccharomyces bailii in the work by Barnett et al.[2]
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.[3] 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.[4][5]
- ^ Lindner P (1895). Mikroskopische Betriebskontrolle in den Gärungsgewerben mit einer Einführung in die Hefenreinkultur, Infektionslehre und Hefenkunde. Berlin: P. Parey.
- ^ Barnett JA, Payne RW, Yarrow D (1983). Yeasts: Characteristics and Identification. Cambridge: Cambridge University Press.
- ^ James SA, Stratford M (2003). "Spoilage yeasts with emphasis on the genus Zygosaccharomyces". In Boekhout T, Robert V (eds.). Yeasts in food - Beneficial and detrimental aspects. Cambridge: Woodhead Publishing Ltd. and CRC Press. pp. 171–191.
- ^ Erickson JP, McKenna DN (1999). "Zygosaccharomyces". In Robinson RK, Batt CA, Patel PD (eds.). Encyclopedia of Food Microbiology. Vol. 3. London: Academic Press. pp. 2359–2365.
- ^ Thomas DS, Davenport RR (1985). "Zygosaccharomyces bailii - a profile of characteristics and spoilage activities". Food Microbiology. 2 (2): 157–169. doi:10.1016/s0740-0020(85)80008-3.