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Zygosaccharomyces rouxii is an haploid yeast belonging to the hemiascomycetous yeast phylum and first described as Saccharomyces rouxii. This hemiascomycete is one of the most osmotolerant and halotolerant yeasts since it is able to grow in high concentrations of salts and/or sugar [1];[3]. Salt tolerance and assimilation of glycerol is strain dependent [4]. Z. rouxii is employed in fermentation processes – e.g. soy sauce, balsamic vinegar, etc. [7]- but it is also one of the main spoilage microorganisms in food industry. Fruit juices and concentrates, jam and salad dressing are among the products commonly spoiled by this species .

The genome of the sequenced strain Z. rouxii CBS732 consists of seven chromosomes ranging from 1.1Mb to 1.8Mb with a total size of 10.4Mb without the rDNA, organised in a single locus. There are approximatively 4998 protein encoding genes and 272 tRNA genes. In addition, a natural plasmid has been described : pSR1 is a 6.2kb replicative plasmid containing 3 ORFs [8].
Centromeric and episomal Z. rouxii/Escherichia coli shuttle plasmids with different marker genes (ScURA3, ZrLEU2, ZrADE2), and homology-driven gene deletion systems make genetic engineering possible in this species [5];[6].

1. Barnett, J., R. Payne and D. Yarrow, 1990 Yeasts, characteristics and Identification. Cambridge University Press, Cambridge & New York.
2. Combina, M., C. Daguerre, A. Massera, L. Mercado, M. E. Sturm et al., 2008 Yeast identification in grape juice concentrates from Argentina. Lett Appl Microbiol 46:192-197.
3. Jansen, M., J. H. Veurink, G. J. Euverink and L. Dijkhuizen, 2003 Growth of the salt-tolerant yeast Zygosaccharomyces rouxii in microtiter plates: effects of NaCl, pH and temperature on growth and fusel alcohol production from branched-chain amino acids. FEMS Yeast Res 3: 313-318.
4. Pribylova, L., V. Farkas, I. Slaninova, J. De Montigny and H. Sychrova, 2007 Differences in osmotolerant and cell-wall properties of two Zygosaccharomyces rouxii strains. Folia Microbiol (Praha) 52:241-245.
5. Pribylova, L., J. De Montigny and H. Sychrova, 2007 Tools for the genetic manipulation of Zygosaccharomyces rouxii. FEMS Yeast Res 7:1285-1294.
6. Pribylova, L., M. L. Straub, H. Sychrova and J. De Montigny, 2007 Characterisation of Zygosaccharomyces rouxii centromeres and construction of first Z. rouxii centromeric vectors. Chromosome Res 15:439-445.
7. Solieri, L., and P. Giudici, 2007 Yeasts associated to Traditional Balsamic Vinegar: Ecological and technological features. Int J Food Microbiol.
8. Araki, H., Jearnpipatkul, A., Tatsumi, H., Sakurai, T., Ushio, K., Muta, T. and Y. Oshima, 1985 Molecular and functional organization of yeast plasmid pSR1. J. Mol. Biol. 182:191-203.