用于发酵型风味剁辣椒耐盐酵母菌的筛选
Modern Food Science and Technology（2013）
Abstract
本试验从高盐辣椒坯中分离筛选得到了一株耐盐酵母菌Yx.509,该菌株能够在24％ NaC1浓度下能够正常的生长代谢.将Yx.509菌株扩大培养后,接种到不同盐浓度的剁辣椒坯中,发酵7d后高盐剁辣椒风味良好,色泽红艳,脆感较好.因此,该菌株能够满足于风味高盐剁辣椒的生产.结合形态学、生理生化试验和26S rDNA测序鉴定为鲁氏接合酵母.
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Key words
Flavor chopped prpper,Identification,Salt-tolerance,Screen,Yeast
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