The study on basic fermentation properties of S3-2 applied to high-salt liquid state fermentation of soy sauce

China Brewing ›› 2012, Vol. 31 ›› Issue (11) : 37-41.

PDF(384 KB)
PDF(384 KB)
China Brewing ›› 2012, Vol. 31 ›› Issue (11) : 37-41.

The study on basic fermentation properties of S3-2 applied to high-salt liquid state fermentation of soy sauce

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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 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.

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high-salt liquid state soy sauce / S3-2 yeast / basic fermentation characteristic

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The study on basic fermentation properties of S3-2 applied to high-salt liquid state fermentation of soy sauce[J]. China Brewing, 2012, 31(11): 37-41
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