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

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

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

   
 
 
 
 
 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.