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- ›Zygosaccharomyces
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. 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.
Where it lives
Recorded sightings
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geo-referenced records in GBIF, from museums, herbaria and field observers.
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In the stacks
Searching the stacks…
Every page naming Zygosaccharomyces rouxii in the Biodiversity Heritage Library →
This page is assembled live from iNaturalist, GBIF, Wikipedia, the Source Library and the Internet Archive. It is not yet part of the hand-edited codex. iNaturalist taxon 1118015.