Food and Fermentation Industries >

2025 , Vol. 51 >Issue 8: 226 - 231

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039363

Breeding of a salt-tolerant and ester-producing yeast for aroma-production in soy sauce by space mutation

  • LIANG Jinglong ,
  • SUN Jiaxin ,
  • YUAN Haishan ,
  • PAN Jintian ,
  • GAO Sujuan ,
  • HU Feng ,
  • BAI Weidong ,
  • LIU Gongliang
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  • 1(Guangdong Lingnan Characteristic Food Science and Technology Key Laboratory, School of Light Industry and Food, Zhongkai University of Agricultural Engineering, Guangzhou 510225, China)
    2(Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Characteristic Food, Ministry of Agriculture and Rural Affairs, School of Light Industry and Food, Zhongkai University of Agricultural Engineering, Guangzhou 510225, China)
    3(Guangdong Meiweixian Flavoring Foods Co.Ltd., Zhongshan 528437, China)

Received date: 2024-03-26

  Revised date: 2024-04-30

  Online published: 2025-05-28

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Abstract

salt-tolerant and ester-producing yeast Clavispora lusitaniae YJ26 by space mutation for flavor improvement in soy sauce.Two mutant strains, namely YJST28 and YJST34, were identified with higher and production capacity of esters through screening of high-salt culture and soybean fermentation.The test of 7-day high-salt liquid sauce fermentation inoculated with mutant strains conducted.The volatile flavor compounds were detected by headspace solid-phase microextraction-gas chromatography-mass spectrometry.It was found that the total amount of volatile flavor esters in group of YJST34 was 1 966.12 mg/L, which was higher than that of YJST28 and the original strain.The contents of acids, alcohols, and aldehydes in group of YJST34 increased by 333.58%, 40.75%, and 364.38%, respectively.And the number of volatile flavor compounds in group of YJST34 was higher than that of the original strain.These findings demonstrate that the ester-producing yeast YJST34 was inoculated in high-salt liquid sauce not only but also.Thus, this strain exhibits promising potential for flavor enhancement in soy sauce.

Key words： soy sauce; flavor improvement; salt-tolerance; ester-producing yeast; space mutation

Cite this article

LIANG Jinglong , SUN Jiaxin , YUAN Haishan , PAN Jintian , GAO Sujuan , HU Feng , BAI Weidong , LIU Gongliang . Breeding of a salt-tolerant and ester-producing yeast for aroma-production in soy sauce by space mutation[J]. Food and Fermentation Industries, 2025 , 51(8) : 226 -231 . DOI: 10.13995/j.cnki.11-1802/ts.039363

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