Zygosaccharomyces rouxii (Boutroux) Yarrow (ATCC® 14462)

Alternate State: Candida mogii Vidal-Leiria, Candida placentae Goto  /  Strain Designations: NRRL Y-1096  /  Product Format: freeze-dried

Deposited As Hansenula subpelliculosa Bedford, teleomorph
Strain Designations NRRL Y-1096
Alternate State Candida mogii Vidal-Leiria, Candida placentae Goto
produces acetic acid
produces alkyl esters
produces formic acid
produces soy sauce
produces C2-C5 alkyl esters
Biosafety Level 1

Biosafety classification is based on U.S. Public Health Service Guidelines, it is the responsibility of the customer to ensure that their facilities comply with biosafety regulations for their own country.

Product Format freeze-dried
Shipping Information Distributed: freeze-dried
Type Strain no
Preceptrol® no
Medium ATCC® Medium 200: YM agar or YM broth
Growth Conditions
Temperature: 26.0°C
Name of Depositor NRRL
Chain of Custody
ATCC <<--NRRL<<--P.S. King

Farbood MI, et al. Preparation of naturally-occurring C2-C5 alkyl esters of C4-C5 carboxylic acids by means of fermentation of C5-C6 amino acids in the presence of C2-C5 alcohols. US Patent 4,686,307 dated Aug 11 1987

Hesseltine CW. A millennium of fungi, food, and fermentation. Mycologia 57: 149-197, 1965.

Yong FM, et al. The production of volatile acids from glucose by soy yeast (Saccharomyces rouxii) NRRL Y-1096. J. Food Technol. 15: 421-428, 1980.