User:Maffezzolid
Proposed Title/Topic: Controlled Spoilage: Zygosaccharomyces rouxii and Its Use in Soy Sauce and Miso Production
Zygosaccharomyces rouxii is the lesser-known, but widely utilized cousin of Saccharomyces cerevisiae. Z. rouxii is a species of yeast that is predominantly known within the food industry due to its capacity to spoil foods and resist typical preservative methods in food production. This microbe, however, is also used in various cultures to create food rather than spoil it. Z. rouxii is the principal fungus used in the fermentation of soy during the brewing process of soy sauce and in the production of miso -- two staple ingredients and traditions in Asian cuisine. Within the context of these two processes, this wiki page will aim to provide detailed information on the spoilage aspects of this microbe as well as the productive qualities that arise from these very same spoilage-inducing features that are detrimental to many food producers.
Introduction
At right is a sample image insertion. It works for any image uploaded anywhere to MicrobeWiki. The insertion code consists of:
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Filename: PHIL_1181_lores.jpg
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Pixel size: |300px|
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Legend/credit: Electron micrograph of the Ebola Zaire virus. This was the first photo ever taken of the virus, on 10/13/1976. By Dr. F.A. Murphy, now at U.C. Davis, then at the CDC.
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Subscript: H2O
Superscript: Fe3+
Section 1
Include some current research in each topic, with at least one figure showing data.
Section 2
Include some current research in each topic, with at least one figure showing data.
Section 3
Include some current research in each topic, with at least one figure showing data.
Conclusion
Overall paper length should be 3,000 words, with at least 3 figures.
References
Edited by student of Joan Slonczewski for BIOL 238 Microbiology, 2009, Kenyon College.
