High-salt-tolerance Zygosaccharomyces rouxii A

A technology of Zygosaccharomyces rouckeri and Zygosaccharomyces, which is applied in the field of microorganisms, can solve the problems that yeast cannot adapt to the high-salt environment of soy sauce and cannot function well, and achieve shortened fermentation cycle, good growth and high salt tolerance Effect
CN103589651AActive Publication Date: 2014-02-19HUBEI UNIV OF TECH
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
HUBEI UNIV OF TECH
Publication Date
2014-02-19

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Abstract

The invention discloses a high-salt-tolerance Zygosaccharomyces rouxii A strain of which the collection number is CCTCC NO:M2013310. The strain has high salt tolerance and favorable growth stability, has the characteristic of being capable of producing full-bodied mellow and ester-like aromatic flavors, and can be used for brewing high-salt diluted soy sauce, shortening the fermentation period and improving the flavor and quality of the soy sauce.
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Description

Technical field

[0001] The present invention belongs to the technical field of microorganisms, and relates to a highly salt-tolerant Rushi yeast Zygosaccharomyces rouxii ). The strain can grow and multiply in a soy sauce brewing high-salt environment, can produce a mellow, ester-scented soy sauce flavor, and improve the quality of soy sauce. Background technique

[0002] Soy sauce is a traditional fermented condiment in my country, which is deeply loved by people in my country and the world. Soy sauce is a comprehensive product of Aspergillus, yeast and bacteria. The enzymes and metabolites produced by these microorganisms form the color and flavor components of soy sauce. The most important ones are yeast and lactic acid bacteria. Their main function is to ferment sugars. Produce small-molecule alcohols, aldehydes, acids, esters, phenols and other flavor substances, which is the main way to produce soy sauce flavor.

[0003] There are 7 genera and 32 species of yeasts isolated f...

Claims

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