Zygosaccharomyces rouxii
| Zygosaccharomyces rouxii | |
|---|---|
| Zygosaccharomyces rouxii growing on media with different carbon sources | |
| Scientific classification | |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Saccharomycetes |
| Order: | Saccharomycetales |
| Family: | Saccharomycetaceae |
| Genus: | Zygosaccharomyces |
| Species: | Z. rouxii
|
| Binomial name | |
| Zygosaccharomyces rouxii (Boutroux) Yarrow (1977)
| |
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. It is remarkably tolerant of high concentrations of sugar or salt, making it a spoilage agent in otherwise stable foods, but is also used in fermentation of some products such as soy sauce and balsamic vinegar.