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PrintTaxon Name
Zygosaccharomyces rouxii (Boutroux) Yarrow
Accession number
6926
Form of supply
agar slant
Synonymous
Saccharomyces rouxii Boutroux var. rouxii, Torulaspora rouxii (Boutroux) Kocková-Kratochv¡lová, Zygosaccharomyces barkeri Saccardo, Zygosaccharomyces gracilis Karamboloff & Krumbholz subsp. italicus Sacchetti, Candida placentae S. Goto, Saccharomyces a
Restrictions on use
For research use only
Nagoya protocol compliance conditions
Not under the scope of the CBD and the Nagoya protocol
Other Collections numbers
ATCC 52519; NRRL Y-12691
Risk Group
1
GMO
No
Isolation source
chocolate syrup
Received from
Kurtzman – NRRL, Peoria, IL, USA
Date of deposit
18/01/1995
Recommended growth temperature
25°C
Recommended growth medium
YPDA (Yeast Extract Peptone Glucose Agar)
References
Restaino et al.. Growth characteristics of Saccharomyces rouxii isolated from chocolate syrup. Appl.Environ.Microbiol. (1983), 45: 1614-1621 DOI: 0.1128/aem.45.5.1614-1621.1983
Restaino. Growth Response of an Osmotolerant, Sorbate-Resistant Saccharomyces rouxii Strain: Evaluation of Plating Media. J.Food Prot. (1985), 48: 207-209 DOI: 10.4315/0362-028X-48.3.207
Buzzini, Martini. Utilisation of differential killer toxin sensitivity patterns for fingerprinting and clustering yeast strains belonging to different genera. Syst.Appl.Microbiol. (2000), 23: 450-457 DOI: 10.1016/S0723-2020(00)80077-6
Restaino. Growth Response of an Osmotolerant, Sorbate-Resistant Saccharomyces rouxii Strain: Evaluation of Plating Media. J.Food Prot. (1985), 48: 207-209 DOI: 10.4315/0362-028X-48.3.207
Buzzini, Martini. Utilisation of differential killer toxin sensitivity patterns for fingerprinting and clustering yeast strains belonging to different genera. Syst.Appl.Microbiol. (2000), 23: 450-457 DOI: 10.1016/S0723-2020(00)80077-6
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