Spoilage resulting from growth of the yeast Zygosaccharomyces is widespread, which has caused significant economic losses to the food industry. Within this genus, Z. bailii is one of the most troublesome species due to its exceptional tolerance to various stressful conditions. A wide range of acidic and/or high-sugar products such as fruit concentrates, wines, soft drinks, syrups, ketchups, mayonnaise, pickles, salad dressings, etc., are normally considered to be shelf-stable, i.e. they readily inactivate a broad range of food-borne microorganisms. However, these products are still susceptible to spoilage by Z. bailii.
Read more about Zygosaccharomyces Bailii: Morphology and Modes of Reproduction, Culture Conditions, Physiological Properties, Spoilage Activities