Title: The study on basic fermentation properties of S3-2 applied to high-salt liquid state fermentation of soy sauce
Abstract:The improvement of flavor of high-salt liquid state soy sauce was decreased by the salt-tolerance of Zygosaccharomyces rouxii(S).Z.rouxii 3-2(S3-2) constructed previously using genome shuffling from t...The improvement of flavor of high-salt liquid state soy sauce was decreased by the salt-tolerance of Zygosaccharomyces rouxii(S).Z.rouxii 3-2(S3-2) constructed previously using genome shuffling from the wild-type S yeast in our lab was a new strain having higher salt-tolerance.The basic fermentation characteristics of S3-2 were investigated in this paper.The results showed that salt concentration of 19% was maximum for growth of S yeast.However,S3-2 could grow well in the YPD medium with 21% salt.It was also found that S3-2 had higher productive capacity of alcohols than S yeast in the fermentation medium with 18% salt,which was benefit to enhancement of flavor of high-salt liquid state soy sauce.Read More
Publication Year: 2012
Publication Date: 2012-01-01
Language: en
Type: article
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