Compatibale solutes improved enhance salinity tolerance of Zygosaccharomyces rouxii and the flavour in high salt liquild soy mash fermentation
The effects of compatibale solutes on salt resistance of Zygosaccharomyces rouxii and producing flavour components were investigated. It was shown that many compatibale solutes, such as trehalose, betaine and sorbierite, could provide osm-protection for Zygosaccharomyces rouxii under high salinity stress. And trehalose was the optimun osm-protecant After adding 0.005mol/L trehalose, the flavour concentrations in soy sauce, such as HEMF, were higher compared to control one. Furthermore, adding trehalose could promote the Zygosaccharomyces rouxii to produce 4-EG which is considered as an important flavor in soy sauce. It indicated that adding compatibale solutes, such as trehalose, are contributed to improve the flavour in high salt liquild soy mash fermentation.
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维普
