Zygosaccharomyces facts for kids
Quick facts for kids Zygosaccharomyces |
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| Cells of the food spoilage yeast Zygosaccharomyces bailii . The bright field image was taken at 100x magnification, using the epifluorescence microscope Zeiss Axiovert 135 TV. The cells were suspended in a Sabouraud medium at room temperature | |
Scientific classification  |
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| Unrecognized taxon (fix): | Zygosaccharomyces |
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Z. bailii |
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Zygosaccharomyces is a type of tiny living thing called yeast. Yeasts are a kind of fungus, similar to mushrooms, but much smaller. This particular yeast is known for being very tough. It can survive in places where other yeasts might not, especially in food.
Contents
Meet Zygosaccharomyces: The Tough Yeast
Zygosaccharomyces is a special group, or genus, of yeasts. It belongs to a larger family of yeasts called Saccharomycetaceae.
A Change in Identity
- Scientists first thought this yeast was part of the Saccharomyces family.
- But in 1983, a group of scientists led by Barnett decided it was unique.
- They gave it its own name: Zygosaccharomyces.
Why is it Important?
Zygosaccharomyces has a long history in the food industry. It is often called a "spoilage yeast." This means it can make food go bad. Many types, or species, of Zygosaccharomyces are very good at resisting common ways we try to keep food fresh.
Super Survivors: How Zygosaccharomyces Resists
One of the most well-known types is Z. bailii. It has special abilities that help it survive in harsh conditions. These include:
- High Sugar Tolerance: It can grow in foods with a lot of sugar, like jams or fruit juices. It can handle 50-60% sugar!
- High Alcohol Tolerance: This yeast can survive in drinks with up to 18% ethanol (alcohol).
- Acid Resistance: It can live in very sour foods. This includes foods with acetic acid (like vinegar) or sorbic acid and benzoic acid, which are often used as preservatives.
- Sulfur Dioxide Tolerance: It can resist SO2, another common food preservative.
- Dry Conditions: It can even survive in places that are very dry. This is called high xerotolerance.
These special abilities make Zygosaccharomyces a challenge for food makers. They have to work hard to keep this tough yeast from spoiling our food and drinks.
