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

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<br>By Daniel Maffezzoli<br>
<br>By Daniel Maffezzoli<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>
<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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==Habitat, Physiology, and Metabolism==
==Habitat, Physiology, and Metabolism==

Revision as of 18:47, 28 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.

Habitat, Physiology, and Metabolism

Include some current research, with at least one figure showing data.

Every point of information REQUIRES CITATION using the citation tool shown above.

Food Spoilage

Include some current research, with at least one figure showing data.

Soy Sauce Prodcution

Include some current research, with at least one figure showing data.

Conclusion


Supplemental Figures


References



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

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