| Zygosaccharomyces rouxii | |
|---|---|
| |
| Zygosaccharomyces rouxii growing on media with different carbon sources | |
Scientific classification 
| |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Saccharomycetes |
| Order: | Saccharomycetales |
| Family: | Saccharomycetaceae |
| Genus: | Zygosaccharomyces |
| Species: | Z. rouxii
|
| Binomial name | |
| Zygosaccharomyces rouxii | |
Zygosaccharomyces rouxii is a species of yeast in the genus Zygosaccharomyces. Initially described as Saccharomyces rouxii by Boutroux in 1883, it was then moved to the genus Zygosaccharomyces in the work of Barnett et al.[1] It is remarkably tolerant of high concentrations of sugar or salt, making it a spoilage agent of otherwise stable foods, but also present in fermentation of products such as soy sauce or balsamic vinegar.
- ^ Barnett, J. A.; R. W. Payne; D. Yarrow (2000-05-25). Yeasts: Characteristics and Identification (3 ed.). Cambridge: Cambridge University Press. ISBN 0-521-57396-3.