Isolation, Purification and Identification of Halotolerant Yeast from Soy Sauce Mash and Its Salt Tolerance
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
Six strains of halotolerant yeast were isolated from the high-salt-liquid-state fermentation of the self-made soy sauce mash. They were cultivated with 3.0 mol/L NaCl on solid medium, and then the characteristics of colony were detected at different time. Two strains (5# and 6#) with the best salt tolerance ability, high activity and high alcohols production were selected. The strains were found as Zygosaccharomyces rouxii by morphological, physiological and biochemical, 18S rDNA identification.
