食品科学2020，Vol.41Issue(24)：31-38,8.DOI:10.7506/spkx1002-6630-20190929-355
酱曲中耐盐产香酵母的分离及其发酵特性
Isolation of Salt-tolerant and Aroma-producing Yeasts from Soybean Paste Starter and Their Fermentation Characteristics
摘要
Abstract
In the present study,two salt-tolerant and aroma-producing yeast strains,named Waro03 and Saro47,were isolated from soybean paste starter.Ribosomal DNA sequencing indicated that they were highly homologous with Wickerhamomyces anomalus and Saccharomyces cerevisiae,respectively.Both strains showed good pH and NaCl resistance.Waro03 showed good growth in the medium containing 14％NaCl(m/m)whereas Saro47 and commercial Zygosaccharomyces rouxii AS2.180 could grow well only in the medium containing 12％NaCl(m/m).Saro47 produced large amounts of alcohols,esters,aldehydes and acids,while Waro03 produced large amounts of esters,alcohols,phenols and acids.NaCl could significantly inhibit the production of alcohols such as 3-methyl-1-butanol and phenylethyl alcohol,esters and furanones by Waro03,but significantly increased the production of aldehydes,acids and phenols.NaCl did not affect ethanol production.Saro47 showed similar aroma-producing characteristics and NaCl tolerance to AS2.180.The results of this study suggested that W anomalus Waro03 looks promising as a starter culture for soy sauce and paste fermentation due to its capability of producing esters and tolerance to salts关键词
耐盐/酵母/分离/发酵特性Key words
salt-tolerant/yeast/isolation/fermentation characteristics分类
轻工纺织引用本文复制引用
孟凡冰,王中伟,李云成,马长中,刘达玉..酱曲中耐盐产香酵母的分离及其发酵特性[J].食品科学,2020,41(24):31-38,8.基金项目
国家自然科学基金青年科学基金项目(31801532) （31801532）
四川省重点研发项目(2019YFG0162 （）
2020YFG0379) （）
四川省教育厅自然科学重点项目(18ZA0114) （18ZA0114）
