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Zygosaccharomyces

Zygosaccharomyces yeasts form round or ellipsoidal cells and sporulate rarely, producing characteristic dumbbell-shaped asci due to spores being located in each of the two parental cell structures. Pseudo- hyphae may be formed, though these are typically short and do not lead to robust pellicle formation. Zygosaccharomyces species are arguably one of the most important spoilage yeasts within the food industry in general, with the potential to contaminate a wide range of food products. This is primarily because they are resistant to many traditional means of preserving foods, exemplified by their ability to withstand desiccation and resist high levels of ethanol and low pH (including tolerance to weak acids, such as acetic) (Stratford et al., 2013). In addition, they are particularly osmotolerant (Dakal et al., 2014) and can thrive under high sugar concentrations, potentially contaminating syrups and adjuncts. There are several species that can be found in brewery locations, the most common being Z. bailii and Z. rouxii. These organisms can cause issues with beer clarity and flavour as they ferment strongly, producing a range of higher alcohols as well as typical yeasty off-flavours.

 
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