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Food Chem

Title:		Tartary buckwheat protein hydrolysates enhance the salt tolerance of the soy sauce fermentation yeast Zygosaccharomyces rouxii
Author(s):		Li YC; Du W; Meng FB; Rao JW; Liu DY; Peng LX;
Address:		"School of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu 610106, PR China. School of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China. School of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu 610106, PR China. Electronic address: mfb1020@163.com. Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu 610106, PR China"
Journal Title:		Food Chem
Year:		2021
Volume:		20201015
Issue:
Page Number:		128382 -
DOI:		10.1016/j.foodchem.2020.128382
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Supplementation of protein hydrolysate is an important strategy to improve the salt tolerance of soy sauce aroma-producing yeast. In the present study, Tartary buckwheat protein hydrolysates (BPHs) were prepared and separated by ultrafiltration into LM-1 (<1 kDa) and HM-2 (1-300 kDa) fractions. The supplementation of HM-2 fraction could significantly improve cell growth and fermentation of soy sauce aroma-producing yeast Zygosaccharomyces rouxii As2.180 under high salt (12%, w/w) conditions. However, the LM-1 fraction inhibited strain growth and fermentation. The addition of HM-2 promoted yeast cell accumulation of K(+), removal of cytosolic Na(+) and accumulation of glycerol. Furthermore, the HM-2 fraction improved the cell membrane integrity and mitochondrial membrane and decreased intracellular ROS accumulation of the strain. The above results indicated that the supplementation of BPHs with a molecular weight of 1-300 kDa is a potentially effective and feasible strategy for improving the salt tolerance of soy sauce aroma-producing yeast Z. rouxii"
Keywords:		"Fagopyrum/*metabolism Fermentation Membrane Potential, Mitochondrial/drug effects Molecular Weight Protein Hydrolysates/chemistry/isolation & purification/*pharmacology Reactive Oxygen Species/metabolism Saccharomycetales/drug effects/*growth & developmen;"
Notes:		"MedlineLi, Yun-Cheng Du, Wen Meng, Fan-Bing Rao, Jia-Wei Liu, Da-Yu Peng, Lian-Xin eng England 2020/10/24 Food Chem. 2021 Apr 16; 342:128382. doi: 10.1016/j.foodchem.2020.128382. Epub 2020 Oct 15"