Zygosaccharomyces bailii is a type of yeast commonly found in various food products, particularly in acidic environments like fruit juices and vinegar. It is known for its ability to tolerate high sugar concentrations and low pH levels, making it a resilient organism in food preservation. This yeast plays a significant role in the fermentation process, contributing to the production of certain alcoholic beverages and baked goods. However, it can also spoil food by producing off-flavors and gas, which can affect the quality of products like jams and jellies.