Separation of Salt-tolerant and Acid-producing Yeasts from Soy Sauce Mash

doi:10.7506/spkx1002-6300-201007048

Abstract

Abstract:

A strain with acid-producing ability identified based on calcium-dissolving ring, micro-morphology and colony characteristics, physiological and biochemical properties was isolated from late fermentation of soy sauce mash. Glucose consumption and growth of this strain were determined under various salt concentrations. This acid-producing yeast still grew well under the condition of 22 g/100 mL NaCl and produced acidic materials. Moreover, this strain was confirmed to be lactic acid type yeast by paper chromatography and gas chromatography. The increasing concentration of NaCl could result in the decrease of lactic acid content in fermentation broth. The lactic acid content was 1.94% (V/V) after 8 days of fermentation in the medium with 16 g/100 mL NaCl.

Key words: salt-tolerant and acid-producing yeast, lactic acid, calcium-dissolving ring, soy sauce mash

CLC Number:

Q933

YANG Qiu-ming，GUO Cai-hua，CAI Hui-nong. Separation of Salt-tolerant and Acid-producing Yeasts from Soy Sauce Mash[J]. FOOD SCIENCE, 2010, 31(7): 219-222.

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Separation of Salt-tolerant and Acid-producing Yeasts from Soy Sauce Mash

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