|
gptkbp:instanceOf
|
gptkb:yeast
|
|
gptkbp:application
|
biopreservation
biotechnological production of aroma compounds
|
|
gptkbp:binomialAuthority
|
gptkb:Vuillemin_(1912)
|
|
gptkbp:class
|
gptkb:Saccharomycetes
|
|
gptkbp:domain
|
gptkb:Eukaryota
|
|
gptkbp:family
|
gptkb:Saccharomycetaceae
|
|
gptkbp:fermentation
|
ethanol
glycerol
organic acids
|
|
gptkbp:genus
|
gptkb:Zygosaccharomyces
|
|
gptkbp:growthTemperature
|
20-35°C
|
|
gptkbp:habitat
|
saline environments
high-sugar environments
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Zygosaccharomyces rouxii
|
|
gptkbp:kingdom
|
gptkb:Fungi
|
|
gptkbp:knownFor
|
high osmotolerance
spoilage of high-sugar foods
|
|
gptkbp:order
|
gptkb:Saccharomycetales
|
|
gptkbp:osmoticTolerance
|
up to 60% sugar
|
|
gptkbp:pathogenicTo
|
non-pathogenic to humans
|
|
gptkbp:phylum
|
gptkb:Ascomycota
|
|
gptkbp:reproduction
|
budding
|
|
gptkbp:shape
|
oval
|
|
gptkbp:sporeFormation
|
asci with one or two spores
|
|
gptkbp:taxonRank
|
gptkb:species
|
|
gptkbp:usedIn
|
food biotechnology
miso fermentation
soy sauce fermentation
|
|
gptkbp:bfsParent
|
gptkb:Saccharomycetaceae
|
|
gptkbp:bfsLayer
|
6
|