FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (24): 31-38.doi: 10.7506/spkx1002-6630-20190929-355

• Bioengineering • Previous Articles     Next Articles

Isolation of Salt-tolerant and Aroma-producing Yeasts from Soybean Paste Starter and Their Fermentation Characteristics

MENG Fanbing, WANG Zhongwei, LI Yuncheng, MA Changzhong, LIU Dayu   

  1. (1. College of Pharmacy and Biological Engineering, Chengdu University, Chengdu 610106, China;2. Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu 610106, China;3. College of Food Science, Tibet Agriculture and Animal Husbandry University, Linzhi 860000, China)
  • Online:2020-12-25 Published:2020-12-28

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

Key words: salt-tolerant; yeast; isolation; fermentation characteristics

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