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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. |
| 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. |
| 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. |
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Purity 99%: Zygosaccharomyces Rouxii with purity 99% is used in soy sauce fermentation, where it enhances flavor complexity and consistency. Halotolerance up to 18% NaCl: Zygosaccharomyces Rouxii with halotolerance up to 18% NaCl is used in high-salt food fermentation, where it ensures robust yeast activity under saline conditions. Optimal Growth Temperature 28°C: Zygosaccharomyces Rouxii at optimal growth temperature 28°C is used in traditional miso production, where it accelerates fermentation and increases aroma compounds. Osmotolerance 60% sugar: Zygosaccharomyces Rouxii with osmotolerance of 60% sugar is used in high-sugar baked goods, where it supports leavening and improves product texture. Alcohol Production Rate 0.8 g/L/h: Zygosaccharomyces Rouxii with alcohol production rate 0.8 g/L/h is used in rice wine brewing, where it contributes to higher ethanol yields and balanced flavor profiles. Aroma Compound Yield 3.5 mg/L: Zygosaccharomyces Rouxii with aroma compound yield 3.5 mg/L is used in seasoning paste fermentation, where it increases the concentration of desirable aroma volatiles. Stable pH Range 4.0–7.5: Zygosaccharomyces Rouxii stable at pH 4.0–7.5 is used in condiment production, where it maintains metabolic performance across varying acidity levels. Heat Stability up to 40°C: Zygosaccharomyces Rouxii with heat stability up to 40°C is used in industrial brewing processes, where it preserves yeast viability during thermal fluctuations. Cell Count 1 × 10^9 CFU/g: Zygosaccharomyces Rouxii at cell count 1 × 10^9 CFU/g is used as a starter culture, where it enables rapid fermentation initiation and population dominance. |
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 admin@sinochem-nanjing.com.
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Tel: +8615371019725
Email: admin@sinochem-nanjing.com
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