Abstract: In this manuscript,the nutritious and metabolic characteristics of an aroma-increasing and halophilic yeast KS18 were carefully investigated. It was found that the growth of yeast KS18 was inhibited when grown high osmotic medium and led to the biomass decreased by 12.8% and the lag phased increased to 18 h. Also,the content of essential amino acids and non-essential amino acids were enhanced 30.4% and 3.7%(with molasses as carbon source),58.9% and 98.6%(supplemented with lignin),respectively. Moreover,the content and the composites of the aroma component were significant changed when lignin was fed to the medium. These results presented here strong suggested that yeast KS18 and medium constitutes were vital to the quality of soy sauce.
黄敏,詹晓北,郑志永,等. 一株酱油酿造用高耐盐酵母KS18营养代谢特征解析[J]. 食品与发酵工业, 2010, 36(03): 31-35.
Huang Min,Zhan Xiaobei,Zheng Zhiyong,et al. Study on Nutrient and Metabolic Characteristics of an Aroma-increasing and Halophilic Yeast KS18[J]. Food and Fermentation Industries, 2010, 36(03): 31-35.