不同氯化钠浓度对Candida etchellsii CICIM Y0600生长和生物特性的影响研究

在酱油发酵过程中增香酵母的代谢产物能显著提高酱油产品的风味和品质.为了提高增香酵母菌在酱醪中的适应性,通过逐步提高氯化钠浓度的方法对酵母菌的耐盐度进行驯化培养.通过分析表明,经过5个批次的驯化,增香酵母菌的耐氯化钠浓度由180 g/L提高到240 g/L.对驯化后的三株耐不同氯化钠浓度的增香酵母菌株进行生物特性研究.结果表明,在200 g/L氯化钠浓度的培养基中,Candida etchellsii CICIM Y0600产游离氨基酸和酸解氨基酸总量分别达到2.01g/L和7.00 g/L.和其他不同氯化钠浓度条件下比较,其产有机酸种类没有变化,挥发性酯类物质含量最高,为0.80 g/L.耐盐度的提高使增香酵母菌更好地适应了在酱油发酵中的高盐度环境.

Influences of different sodium chloride concentrations on growth and biological characteristics of Candida etchellsii CICIM Y0600

The metabolic products of aromatic yeast can significantly improve the flavour and quality of soy sauce. In order to enhance the adaptability of an aromatic yeast in soy sauce mash, the yeast was acclimatized by gradually increasing sodium chloride concentration in medium. Results showed that the tolerant acclimation of aromatic yeast to sodium chloride increased from 180 g/L to 240 g/L after 5 batches acclimation. Biological characteristics of three high sodium chloride tolerant strains were studied after acclimatized. The results showed that total free and acid hydrolysis amino acid reached to 2.01 g/L and 7.00 g/L respectively by Candida etchellsii CICIM Y0600 with 200 g/L sodium chloride in medium. Compared with the strains in other different concentration of sodium chloride in medium, the type of organic acids produced by Candida etchellsii CICIM Y0600 did not change and the volatile ester content was reached to the highest of 0. 80 g/L. The salt tolerance enhancement made the aromatic yeast better adapted to the high salinity environment in soy sauce fermentation.