摘要
鲁氏酵母(S酵母)的耐盐能力抑制了其对高盐稀态酱油风味的改善作用。S3-2酵母是本试验室以S酵母为出发菌株,利用基因组重组技术构建的一株具有高耐盐度的酵母菌株。在YPD发酵培养基中对S3-2酵母进行基础发酵性能研究的结果表明,S3-2比S酵母具有更高的耐盐能力,S酵母能生长的最大盐度为19%,而S3-2酵母在含盐量高达21%的培养基中仍能够良好生长。在含盐量为18%的YPD发酵培养基中,S3-2酵母在提高醇类物质的种类和含量,对提高高盐稀态酱油风味具有重要的意义。
The improvement of flavor of high-salt liquid state soy sauce was decreased by the salt-tolerance of Zygosaecharomyces rouxii（S）. Z. rotlxii 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.
出处
《中国酿造》
CAS
2012年第11期37-41,共5页
China Brewing
基金
"十二五"国家科技支撑计划项目(2012BAD33B04)
农业科技成果转化资金项目(2012GB2A100016)
天津市科技支撑计划重点项目(10ZCZDSY07000)
国家自然科学基金项目(31171731)
国家863计划项目(2012AA022108)
教育部长江学者和创新团队发展计划(IRT1166)
关键词
高盐稀态酱油
S3-2酵母
基础发酵性能
high-salt liquid state soy sauce
S3-2 yeast
basic fermentation characteristic
