Screening, Identification and Characterization of Aroma-Producing and Salt-Tolerant Yeast Strains from Pickles from South Sichuan, China

Abstract

Abstract: Four yeast strains with high aroma-producing and strong salt tolerance (3~15% NaCl concentration) were screened from the pickles of south of Sichuan area. Based on the morphology and ITS rDNA identification, YB4 was identified as Meyerozyma guilliermondii, YB18 was identified as Debaryomyces hansenii strain,YC14 was identified as Candida parapsilosis,YF17 couldn't be accurate identification by ITS rDNA. The growth curve and pH of the four strains were determined, the result showed that YF17 first entered the stable phase, the cell stability of YB4, YC14 and YF17 was better than that YB18, pH was within the range acceptable of own growth. The acid production capacity of four yeast strains was explored in different NaCl concentrations. The result showed that the inhibition of acid production capacity of YB4 and YB18 in 12% and 15% NaCl were stronger than 6% and 9%. The inhibition of acid production of YC14 and YF17 in 6% NaCl was weaker than the other three NaCl concentrations.The acid production capacity was enhanced of YB18 and YC14 at 48~72 h may be by the salt adaptability of strain was stimulated in the cultivation process. In this paper, four yeast strains with high aroma-producing and strong salt tolerance were screened out, and their characteristics were preliminary explored, which was expected to lay the foundation for further research

Key words: the pickles of south of Sichuan area, aroma-producing yeast, salt tolerance, screening, identification, character

CLC Number:

TS201.3

Hong-Mei hongTANG Jing Deng. Screening, Identification and Characterization of Aroma-Producing and Salt-Tolerant Yeast Strains from Pickles from South Sichuan, China[J]. FOOD SCIENCE, 0, (): 0-0.

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