Statements (26)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
gptkb:Fungi
gptkb:yeast |
| gptkbp:allows |
high concentrations of acetic acid
high concentrations of sugar low pH environments |
| gptkbp:binomialAuthority |
Van der Walt, D.B. Scott & U.A. Meyer
|
| gptkbp:cause |
spoilage in fruit juices
spoilage in ketchup spoilage in mayonnaise spoilage in salad dressings spoilage in soft drinks |
| gptkbp:class |
gptkb:Saccharomycetes
|
| gptkbp:domain |
gptkb:Eukaryota
|
| gptkbp:family |
gptkb:Saccharomycetaceae
|
| gptkbp:firstDescribed |
1970
|
| gptkbp:genus |
gptkb:Zygosaccharomyces
|
| gptkbp:growthTemperature |
18-35°C
|
| https://www.w3.org/2000/01/rdf-schema#label |
Zygosaccharomyces bailii
|
| gptkbp:kingdom |
gptkb:Fungi
|
| gptkbp:notableFor |
spoilage of acidic foods and beverages
|
| gptkbp:order |
gptkb:Saccharomycetales
|
| gptkbp:phylum |
gptkb:Ascomycota
|
| gptkbp:species |
bailii
|
| gptkbp:usedIn |
food microbiology research
|
| gptkbp:bfsParent |
gptkb:Zygosaccharomyces
|
| gptkbp:bfsLayer |
7
|