Phylum:Ascomycota >> Class: Saccharomycetes >>  Order: Saccharomycetales 
   
 
 BCRC Number 22979     22589     22792     22980      
   
 Scientific Name: Zygosaccharomyces bailii
 
   
   
 Author:

Zygosaccharomyces bailii (Lindner) Guillierm, Les Levures. Encyclopédie Scientifique. O. Doin et Fils, Paris. 1912.

Basionym: Saccharomyces bailii Linder. In Linder, Mikroskopische Betriebskontrolle in den Gärungsgewerben mit einer Einführung in die Hefenreinkultur, Infektionslehre und Hefenkunde. P. Parey, Berlin. 1895.

   
 
 
 
 
 Description: Growth in glucose-yeast extract-peptone broth: After 3 days at 25°C, the cells are ovoid , subglobose to ellipsoidal, (3.2 –6.4) × (4.0-8.0) µm, single, in pairs, in short chains and clusters, multilateral budding. Sediment is formed, but pellicle is absent. Growth on glucose-yeast extract-peptone agar: Aerobic growth is cream, butyrous, smooth, and glossy. Margin pulvinate with undulate or convex with entire. Dalmau plate culture on corn meal agar: After 7 days at 25°C, hyphae are absent, rudimentary pseudohyphae are formed or not. Formation of ascospores: Ascus is formation by cell conjugation. One to four spores are formed per ascus. The spore is globose, spheroidal and smooth. The species appears homothallic.
 
 
 
 
 
 Specimens:

Taiwan, Miaoli: Facultative anaerobically fermented mustard (Fu-Tsai), Nov 1993, BCRC 22792. Taiwan, Taichung City: National Chung-Hsing University, pickled plum, Oct 1988, BCRC 22979, BCRC 22980. Taiwan, Yang Co. K1: Organic fertilizer, May 1993, BCRC 22589.

 
 
 
 Habitat: Hallucinogenic drug Daime, faeces, grape must, wine, apple and orange juice, mayonnaise, vinegar, sorghum-brandy mash, Worcester sauce, pear must, and honey, facultative anaerobically fermented mustard, pickled plum and organic fertilizer.
 
 
 
 Distribution:

Brazil, Croatia, Italy, France, South Africa, Netherlands, Spain, USA, Japan and Taiwan.

 
 
 
 References:

Linder, P. 1895.

   
   
   
 Provided:

F. L. Lee

 
 
 Note: This species is placed in biological safety level 1.