|
HS Code |
157953 |
| Species | Zygosaccharomyces rouxii |
| Type | Yeast |
| Taxonomy Family | Saccharomycetaceae |
| Cell Shape | Oval to ellipsoidal |
| Spore Forming | No |
| Osmotolerance | High |
| Salt Tolerance | High |
| Fermentation | Alcoholic |
| Primary Use | Food and beverage fermentation |
| Temperature Optimum | 25-30°C |
| Halotolerance | Can grow in up to 20% NaCl |
| Sugar Tolerance | Grows in high sugar concentrations |
| Co2 Production | Yes |
| Genome Size | Approximately 9.8 Mb |
| Notable Metabolites | Glycerol, ethanol |
As an accredited Zygosaccharomyces Rouxii factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | The packaging contains 500g of Zygosaccharomyces rouxii, sealed in a foil pouch with product name, batch number, and storage instructions. |
| Shipping | Zygosaccharomyces rouxii is typically shipped as a freeze-dried or lyophilized culture in sealed, sterile packaging to maintain viability. It is transported under temperature-controlled conditions, usually refrigerated, to ensure stability. Packaging complies with regulations for shipping live microorganisms, with clear labeling and handling instructions for safe and prompt delivery. |
| Storage | Zygosaccharomyces rouxii, a type of yeast, should be stored in a cool, dry place, away from direct sunlight and moisture. Store it in an airtight container or original packaging at 2–8°C (refrigerator) for short-term storage or -20°C (freezer) for long-term preservation. Proper storage ensures the yeast remains viable and uncontaminated for future use. |
Competitive Zygosaccharomyces Rouxii prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please contact us at +8615371019725 or mail to sales7@bouling-chem.com.
We will respond to you as soon as possible.
Tel: +8615371019725
Email: sales7@bouling-chem.com
Flexible payment, competitive price, premium service - Inquire now!
