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KMID : 0380619700020020026
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Korean Journal of Food Science and Technology
1970 Volume.2 No. 2 p.26 ~ p.29
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Studies on the Osmophilic Red Color Yeast(1)
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이택수/Lee, Taik Soo
유주현/주영하/오만진/Yu, Ju hyun/Chu, Yong Ha/O, Mahn Jin
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Abstract
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Four strains of Sporobolomyces genera were isolated from soy sauce mashes at the fermentating and aging periods and identified.
Their salt-resistance and color formation were examined in order to improve the color density and nutrition of red pepper paste preparations.
The results obtained were as follows;
a) The strain L1, L2, L3 and L4 isolated were identified as Sporobolomyces gracilis, Sporobolomyces roseus, Sporobolomyes gracilis and Sporobolomyces roseus respectively.
b) The yeasts isolated were grown on the media containing 0∼10 percent of sodium chloride but their growth were almost restrained on the media containing 15∼18 per cent of sodium chloride. And the strain L2 and L3 were more salt-resistant as compared with L1 and L4.
c) The strain L3 were the best among the 4 strains of yeasts comparison with their salt-resistance, color and flavour formation.
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