To enrich the flavor of broad bean paste,a salt-tolerant and aroma-producing yeast strain was screened from a naturally fermented broad bean paste mash.After morphological observation and molecular biology identification,it was identified as Starmerella etchellsii Y18.S.etchellsii had strong tolerance to the high salt environment since it could tolerate a salinity of 200 g/L.In the meantime,it could also produce a pleasant flavor.The application of S.etchellsii Y18 in broad bean paste fermentation could significantly increase the quantities and concentrations of volatile flavor compounds,resulting in stronger fruit and sauce aromas.Compared to the blank group,the quantities of esters and alcohols were increased by 26 kinds and 3 kinds while the corresponding concentrations were increased by 8.28 times and 6.71 times.In addition,the concentrations of important volatile flavor compounds,such as ethyl phenylacetate,phenyl ethanol,3-methylthiopropanol,and 2,3,5-trimethylpyrazine,in broad bean paste inoculated with S.etchellsii Y18 were significantly increased.Therefore,S.etchellsii Y18 was conducive to improving the flavor and quality of broad bean paste,which had great potential in application in broad bean paste fermentation.
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