Phylum:Ascomycota >> Class: Saccharomycetes >>  Order: Saccharomycetales 
 BCRC Number 21934     21846     22456     21926      
 Scientific Name: Zygosaccharomyces rouxii

Zygosaccharomyces rouxii (Boutroux) Yarrow, Centraalbureau voor Schimmelcultures Baarn and Delft Progress Report 1976. Verhandelingen der Koninklijke Nederlandse Akademie van Wetenschappen, Afdeling Natuurkunde, Tweede Reeks 69: 84-107. 1977.

Basionym: Saccharomyces rouxii Boutroux. In Boutroux, Ann. Sci. Nat. Sér. VI, 17: 144-209. 1884.

 Description: Growth in glucose-yeast extract-peptone broth: After 3 days at 25°C, the cells are ovoidal to ellipsoidal, (2.0 –6.0) × (3.0-9.0) µm, single, in pairs, in short chains and clusters, multilateral budding. Sediment is formed. Growth on glucose-yeast extract-peptone agar: Aerobic growth is cream, butyrous, smooth or rough, glossy or dull and convex with entire or crenate margin. Dalmau plate culture on corn meal agar: After 7 days at 25°C, growth under the coverglass show branched, but not poorly differentiated pseudohyphae. True hyphae are not found. Formation of ascospores: Asci are persistent and form one to four spheroidal to ovoidal ascospores. Ascosporulation may be preceded by cell conjugation.

Taiwan, Hsinchu: Food Industry Research and Development Institute, concentrated grape juice, Aug 1987, BCRC 21846. Salt, May 1987, BCRC 21934. Vegetable juice, Oct 1991, BCRC 22456. Black soybean, Apr 1987, BCRC 21926.

 Habitat: Concentrated black-grape must, wine grape, urine, moldy food, marchpane, candied fruit, salted beans, fermenting food, sputum, shelf in store cupboard, molasses, maple syrup, honey, concentrated grape juice, salt and black soybean.

Italy, Netherlands, UK, Norway, Japan, Belgium, USA, France, Germany and Taiwan.


von Arx, JA. 1977.


F. L. Lee

 Note: This species is placed in biological safety level 1. Cases spoilage of raw cane sugar and many foods with a high content of sugar (Tilbury, RH. 1980).