Screening and Performance Determination of Acid-Producing Yeast in Sour Soup
Acid-producing yeast,as the dominant strain in the fermentation process of sour soup,is the key factor affecting the quality of sour soup products.In this paper,the acid-producing strains isolated from sour soup samples were identified by morphology,physiology,biochemistry and molecular biology,and their acid production,acid resistance and bile salt resistance were determined and analyzed.The results showed that RS-14 was Pichia galeiformis,CS-16 and CS-19 were Pichia membranacefaciens,and 45、RS-13、RS-15、CS-21 and CS-22 were Pichia manshurica.Among them,strain 45 has the strongest acid production capacity,with a total acid content of 41.47 g·L-1,and all 8 strains of yeast can grow under the conditions of pH 1.5 and bile salt concentration of 0.70%,with high acid and bile salt resistance.In this study,the screening and performance determination of acid-producing yeast in sour soup provided theoretical support for the development of pure fermentation strains of sour soup and the improvement of the quality of sour soup fermentation products.
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