Physiological Properties
Among the Zygosaccharomyces spoilage species, Z. bailii possesses the most pronounced and diversified resistance characteristics, enabling it to survive and proliferate in very stressful conditions. It appears that Z. bailii prefers ecological environments characterized by high osmotic conditions. The most frequently described natural habitats are dried or fermented fruits, tree exudates (in vineyards and orchards), and at various stages of sugar refining and syrup production. Besides, it is seldom to encounter Z. bailii as a major spoilage agent in unprocessed foods; usually the yeast only attains importance in processed products when the competition with bacteria and moulds is reduced by intrinsic factors such as pH, water activity (aw), preservatives, etc.
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