Screening of Salt-tolerant Yeast for Fermented Flavor Chopped Pepper
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Abstract:
A salt-tolerant yeast, named Yx.509, was screened from the salty pepper blank, which can survive and tolerate 24% NaCl. The culture of strain was then scaled-up after inoculated the stain to highly salty chopped pepper blank. After 7days, the fermented chopped pepper showed a good flavor, bright red color and crisp feel. This strain was identified as Zygosaccharomyces rouxii by using morphological, physiological and biochemical tests and 26S rDNA sequencing.
