Biotin enhances salt tolerance of Torulopsis mogii

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• 作者：Xiong Chen (1)
  Mei Yan (1)
  Fuli Xie (3)
  Jun Dai (1)
  Dongsheng Li (1)
  Zhi Wang (1)
  Zhijun Li (2)
  Juan Yao (2)
  Xiao Li (2)
  Xiaojun Zhao (2)
  
  1. Key Laboratory of Fermentation Engineering (Ministry of Education) ; Hubei Provincial Cooperative Innovation Center of Industrial Fermentation ; College of Bioengineering ; Hubei University of Technology ; Wuhan ; 430068 ; People鈥檚 Republic of China
  3. State Key Laboratory of Agricultural Microbiology ; Huazhong Agricultural University ; Huazhong ; 430071 ; People鈥檚 Republic of China
  2. Hubei Province key laboratory of yeast function ; Angel Yeast Co. ; Ltd ; Yichang ; 433003 ; People鈥檚 Republic of China
  
• 关键词：Aromatic yeast ; Biotin ; Salt tolerance ; Soy sauce ; Torulopsis mogii
• 刊名：Annals of Microbiology
• 出版年：2015
• 出版时间：March 2015
• 年：2015
• 卷：65
• 期：1
• 页码：393-398
• 全文大小：585 KB
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• 刊物主题：Microbiology; Microbial Genetics and Genomics; Microbial Ecology; Fungus Genetics; Medical Microbiology; Applied Microbiology;
• 出版者：Springer Berlin Heidelberg
• ISSN：1869-2044

文摘

Halophilic aromatic yeasts, such as Torulopsis mogii and Zygosaccharomyces rouxii, are usually used for soy sauce fermentation, in order to enhance the flavor and quality of the high-salt oriental food seasoning sauce. However, in the process of soy sauce brewing, salt stress affects the cell growth of the aromatic yeasts and extends the fermentation process. The tolerance to high NaCl concentrations is important for Torulopsis to produce flavor in soy sauce. In this study, we report that supplementation of biotin improved cell growth of T. mogii at high salt environment. Further studies suggested that biotin enhanced the osmotic tolerance (salt tolerance) of T. mogii through accumulating trehalose in cells, increasing the ratio of K+/Na+; promoting the activity of ATPase, and increasing the synthesis of fatty acids with long chain and high saturation. These results indicated that biotin could be an effective supplement for improvement of soy sauce fermentation.