Phonetic: Zigh-go-sack’-uh-row-mice’-ees

Zygosaccharomyces is an osmophilic (thrives on substrates with a high concentration of sugar and salt) yeast naturally found on soils and various kinds of organic debris. Zygosaccharomyces is very widespread in the food industry causing spoilage. These yeasts degrade honey, syrups, molasses, fruit concentrates/juices, jams/jellies, as well as ketchup, salad dressings, relishes and pickles. It is also involved in the fermentation of soy sauce and some wines, but has only recently received attention among winemakers. As well as being able to grow at high pressure, it is also resistant to preservatives used in the juice and wine making industries. (A_w – 0.62 – 0.94) Culture - Potato dextrose agar or Malt extract agar, 20° – 25°C, 7 – 10 days.