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|
HS Code |
539690 |
| Scientific Name | Zygosaccharomyces rouxii |
| Organism Type | Yeast |
| Family | Saccharomycetaceae |
| Optimal Temperature Range Celsius | 25-30 |
| Salt Tolerance | High |
| Sugar Tolerance | High |
| Alcohol Tolerance Percent | up to 18% |
| Spore Formation | Ascospores present |
| Common Applications | Soy sauce and miso fermentation |
| Osmotolerance | Extreme (survives high osmotic pressure) |
| Colony Appearance | Creamy-white, smooth, sometimes wrinkled |
| Ph Tolerance Range | 3.0 to 7.0 |
| Gram Stain | Negative |
| Habitat | Salty and sugary foods |
| Carbon Source Utilization | Glucose, fructose, sucrose |
As an accredited Zygosaccharomyces Rouxii factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | A vacuum-sealed, foil pouch containing 100 grams of Zygosaccharomyces rouxii yeast, labeled with product details, batch, and expiration date. |
| Storage | Zygosaccharomyces rouxii should be stored as a freeze-dried or lyophilized culture in a cool, dry place, ideally at 2–8°C, away from direct sunlight and moisture. If stored as a liquid culture, maintain at –80°C or in liquid nitrogen for long-term preservation to ensure viability and stability, following standard microbiological storage guidelines. |
| Shipping | Zygosaccharomyces rouxii is typically shipped as a powdered or liquid culture in sealed, labeled containers. The product is packed to ensure stability and prevent contamination, often with cold packs if refrigeration is needed. Shipping follows biosafety guidelines, and documentation such as safety data sheets is included for regulatory compliance. |
Competitive Zygosaccharomyces Rouxii prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please call us at +8615371019725 or mail to sales7@sinochem-nanjing.com.
We will respond to you as soon as possible.
Tel: +8615371019725
Email: sales7@sinochem-nanjing.com
