Spoiler Alert: Zygosaccharomyces Rouxii and It's Role in Food Spoilage and Fermentation: Difference between revisions

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==Section==
==Introduction==
[[Image:Zrouxii.jpg|thumb|300px|right|Floral colonies of <i>Z. rouxii</i> on growth medium (left), and <i>Z. rouxii</i> cells viewed using light microscopy at 1000x magnification (right). Photos taken by Dr. Benjamin Wolfe, Assistant Professor of Ecology and Microbial Evolution at [https://sites.tufts.edu/wolfelab/ Tufts University]. Photos sourced from an online post written by Dr. Wolfe himself on [http://microbialfoods.org/microbe-guide-zygosaccharomyces-rouxii/ MicrobialFoods.org].]]
[[Image:Zrouxii.jpg|thumb|300px|right|Floral colonies of <i>Z. rouxii</i> on growth medium (left), and <i>Z. rouxii</i> cells viewed using light microscopy at 1000x magnification (right). Photos taken by Dr. Benjamin Wolfe, Assistant Professor of Ecology and Microbial Evolution at [https://sites.tufts.edu/wolfelab/ Tufts University]. Photos sourced from an online post written by Dr. Wolfe himself on [http://microbialfoods.org/microbe-guide-zygosaccharomyces-rouxii/ MicrobialFoods.org].]]
<br>By Daniel Maffezzoli<br>
<br>By Daniel Maffezzoli<br>
<br><i>Zygosaccharomyces rouxii</i> is the lesser-known, but widely utilized cousin of <i>Saccharomyces cerevisiae</i>. <i>Z. rouxii</i> 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. <i>Z. rouxii</i> 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.<br>
<br><i>Zygosaccharomyces rouxii</i> is an interesting species of yeast that is infamous within the food industry.  Its capacity to thrive in both highly saline and sugar-dense environments is what makes <i>Z. rouxii</i> a predominant food spoiling agent.  The metabolism and ruggedness of the microbe also allow it to resist typical preservative methods in food production. In addition to being a spoiling agent, <i>Z. rouxii</i> is actually used to create two staple ingredients and traditions in East Asian cuisine. <i>Z. rouxii</i> is the principal microbe used in the fermentation of soy beans during the brewing process of soy sauce, and in the production of miso. This page aims to provide detailed information on the unique metabolism and homeostatic tendencies of this microbe, how the microbe goes about spoiling foods, and the productive qualities that arise from the spoilage-inducing features – particularly in the context of the brewing of soy sauce.<br>
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Revision as of 00:15, 26 April 2017

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Introduction

Floral colonies of Z. rouxii on growth medium (left), and Z. rouxii cells viewed using light microscopy at 1000x magnification (right). Photos taken by Dr. Benjamin Wolfe, Assistant Professor of Ecology and Microbial Evolution at Tufts University. Photos sourced from an online post written by Dr. Wolfe himself on MicrobialFoods.org.


By Daniel Maffezzoli

Zygosaccharomyces rouxii is an interesting species of yeast that is infamous within the food industry. Its capacity to thrive in both highly saline and sugar-dense environments is what makes Z. rouxii a predominant food spoiling agent. The metabolism and ruggedness of the microbe also allow it to resist typical preservative methods in food production. In addition to being a spoiling agent, Z. rouxii is actually used to create two staple ingredients and traditions in East Asian cuisine. Z. rouxii is the principal microbe used in the fermentation of soy beans during the brewing process of soy sauce, and in the production of miso. This page aims to provide detailed information on the unique metabolism and homeostatic tendencies of this microbe, how the microbe goes about spoiling foods, and the productive qualities that arise from the spoilage-inducing features – particularly in the context of the brewing of soy sauce.

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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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  1. ↑ Hodgkin, J. and Partridge, F.A. "Caenorhabditis elegans meets microsporidia: the nematode killers from Paris." 2008. PLoS Biology 6:2634-2637.
  2. ↑ Bartlett et al.: Oncolytic viruses as therapeutic cancer vaccines. Molecular Cancer 2013 12:103.



Authored for BIOL 238 Microbiology, taught by Joan Slonczewski, 2017, Kenyon College.

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