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 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.