Breeding of Salt-Tolerant and Aroma-Producing Zygosaccharomyces rouxii Strains by Atmospheric and Room Temperature Plasma Mutagenesis
Zygosaccharomyces rouxii is mutagenized by atmospheric and room temperature plasma(ARTP)technology.It is determined that 40 s is the optimal mutagenesis time.Under such conditions,the fatality rate of the strain is 98.9％.With salt tolerance as the index,the mutagenized strains are preliminary screened,and a positive mutant strain S3-26 with strong salt tolerance is obtained.The original strain and selected strain S3-26 are added into the sauce mash medium with 18％salinity for cultivation.After fermentation,the comparative analysis of volatile flavor components is conducted.The results show that 59 flavor substances are detected in original strain S group and 63 flavor substances are detected in the mutant strain S3-26 group,increasing by 6.78％.The content of alcohols,aldehydes,acids,phenols,ketones,furans,pyrazines and total flavor substances in the fermented sauce mash added with S3-26 is higher than that of S group,among which,the content of alcohols increases by 28.50％,and the content of phenols increases by 80.33％.The results of OAV analysis show that the content of typical flavor substances in S3-26 group is higher than that in S group,with phenylacetaldehyde content increasing by 45.91％and guaiacol content increasing by 47.59％,giving soy sauce floral and smoky aroma,significantly enhancing the aroma quality of soy sauce.In addition,the mutant strain S3-26 shows good stability after 10 consecutive passage tests,and the comprehensive results show that the selected strain S3-26 has the potential to be applied in soy sauce fermentation.
Zygosaccharomyces rouxiiatmospheric and room temperature plasma mutagenesissalt tolerancefermentation characteristics
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