Engineered salt-tolerant yeast to improve the physicochemical properties and volatiles of sweet flour paste

• DOI: 10.1016/j.lwt.2023.115459
• Publication Date: 2023-10-27T18:43:11Z
• Authors: Yun-Cheng Li; Hong-Xian Zhang; Jia-Wei Rao; Bo Wu; Fan-Bing Meng
• Keywords: Strain (injury)

Sweet flour paste is a traditional condiment and fermented in high brine solution (14∼18%). Aroma-producing yeast plays crucial role the flavor taste of sweet paste, but salt concentrations often inhibit action yeast. In this study, Zygosaccharomyces rouxii AS2.18 was used as parent strain to breed salt-tolerant aroma-producing by combination atmospheric room temperature plasma (ARTP) mutagenesis adaptive laboratory evolution (ALE). The engineered AMS79 showed good growth fermentation capacity at 18% NaCl concentration. tolerance closely related intracellular glycerol production, Na+K+-ATPase activity enhancement cell wall integrity improvement strain. During fermentation, maximum amino nitrogen content group 1.07- 1.11-fold higher than that blank group, respectively. Compared Blank inoculation enhanced relative contents alcohols, acids, ketones furan(one)s, all 7 volatile compound types increased when inoculated for fermentation. particular, 2-methyl-butanoic acid, benzeneacetaldehyde, 5-methyl-2-phenyl-2-hexenal furfural were significantly compared AS2.18.