Abstract
The genus Zygosaccharomyces is generally associated to wine spoilage in the winemaking industry, since a contamination with strains of this species may produce re-fermentation and CO2 production in sweet wines. At the same time, this capacity might be useful for sparkling wines production, since this species may grow under restrictive conditions, such as high ethanol, low oxygen, and harsh osmotic conditions. The spoilage activity of this genus is also found in fruit juices, soft drinks, salad dressings, and other food products, producing besides package expansion due to gas production, non-desired compounds such as ethanol and esters. Despite these drawbacks, Zygosaccharomyces spp. produces high ethanol and acetoin content in wines and may play an important role as non-Saccharomyces yeasts in differentiated wine products. Control strategies, such as the use of antimicrobial peptides like Lactoferricin B (Lfcin B), the use of dimethyl dicarbonate (DMDC) or non-thermal sterilization techniques may control this spoilage genus in the food industry.
Highlights
The genus Zygosaccharomyces is generally associated to wine spoilage in the winemaking industry, since a contamination with strains of this species may produce re-fermentation and CO2 production in sweet wines
The genus Zygosaccharomyces is related to an important genus in winemaking, Saccharomyces, and at the same time, is a genus involved in food and beverage spoilage [4]
Several analytical techniques might help in identifying the presence of Zygosaccharomyces genus in food products and in winemaking by the detection of molecules associated to its metabolic activity, the use of primers with plasmid DNA in multiplex polymerase chain reaction (PCR) would allow the identification between Z. rouxii and Z. bailii, as well as to differentiate this genus from the species S. cerevisiae [24]
Summary
There were nine species accepted in the genus Zygosaccharomyces at the beginning of the century [1], and the genus included Zygosaccharomyces rouxii (Z. rouxii). The genus Zygosaccharomyces is related to an important genus in winemaking, Saccharomyces, and at the same time, is a genus involved in food and beverage spoilage [4] This genus is considered a spoiling microorganism since it shows high tolerance to osmotic stress, and the Zygosaccharomyces species can grow in harsh environments with high sugars concentration. Z. rouxii and Z. bailii are associated with especially affecting products with a high concentration of sugar and/or salt, lowfood pH, spoilage, or week-organic acids content.those products with a high concentration of sugar and/or salt, low pH, or week-organic acids content.
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
