Abstract:To improve the salt tolerance of Zygosaccharomyces rouxii (Z. rouxii), the effect of pyridoxine on the tolerance to high salt stress of Z. rouxii was explored. A series of physiological characterization tests, including measurements of glycerol, trehalose levels and Na+/K+-ATPase activity, were carried out to verify the changes of high-salt adaptability of Z. rouxii. The experimental results indicated that yeast cells during the lag phase under high salt stress accumulated intracellular glycerol 24 hours in advance and accelerate the catabolism rate of intracellular trehalose by addition of pyridoxine. In the mid-logarithmic growth phase, the ratio of intracellular Na+/+ decreased by 82.3%, while the activity of Na+/K+-ATPase on cell membrane increased by 16.9%. Additionally, the production of 2-phenylethanol (mass concentration) increased by 6.42-fold. In the stable phase, the biomass increased by 10.6%, the ethanol production (mass concentration) increased by 5%, and the 2-phenylethanol production (mass concentration) increased by 1.26-fold. In conclusion, the addition of pyridoxine could effectively improve the high salt stress tolerance of Z. rouxii, and further enhance the application prospect of Z. rouxii in high-salt fermented foods such as soy sauce.
