Growth characteristics of the salt-tolerant yeast for enhancing soy sauce flavor

The growth characteristics and the growth curves of three yeasts used in enhancing soy sauce flavor were investigated in this paper.It was shown that the optimum growth conditions of the three yeasts are NaCl(8%~12%),alcohol(1%~3%),pH value(4.0~4.5) and the cultivation temperature(35℃),respectively,suggesting that all three yeasts could grow well under the post-fermentation of soy sauce.Results suggested that Zygosaccharomyes major takah(Y1) and Zygosaccharomyes rouxii(Y2) exhibited higher salt-tolerance compared with that of Zygosaccharomyes pseudorouxii(Y3),and Zygosaccharomyes major takah(Y1) had the highest resistance to alcohol among the three yeasts.Zygosaccharomyes rouxii(Y2) had the good capacity of reducing sugar consumption and ethanol production.