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Zygosaccharomyces rouxii
1977Summary
Zygosaccharomyces rouxii is a species of yeast in the genus Zygosaccharomyces. Initially described as Saccharomyces rouxii by Boutroux in 1883, it was then moved to the genus Zygosaccharomyces in the work of Barnett et al. It is remarkably tolerant of high concentrations of sugar or salt, making it a spoilage agent in otherwise stable foods, but is also used in fermentation of some products such as soy sauce and balsamic vinegar....read more on Wikipedia.
Climate
What environment does Zygosaccharomyces rouxii prefer?
Natural Climate
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Current Weather in Most Ideal Locations
| Place | Rain (24h) | Sun | Humidity Hum. | Wind | |
| Loading... | 0.8in | 918umol | 64% | 4mph | |
| Loading... | 1.2in | 12umol | 84% | 9mph | |
| Loading... | 0in | 18umol | 81% | 11mph | |
Natural Habitat
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Observations
History
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Proteins
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Traditional Uses
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