Genomic and phenotypic analysis of stress-tolerant, aroma-producing yeast screened under low-aw, low-moisture content for low-salt chili fermentation.

Abstract excerpt

Developing low-salt foods is crucial to address health concerns associated with hsigh-salt diets, yet it poses a technical challenge: supporting microbial control through low water activity (aw) regulation without high-salt concentrations requires reducing the moisture content of the substrate, which poses a physiological challenge to conventional fermentative microbes. This study aims to bridge this gap by...

Topics

• Fermentation
• Phenotype
• Yeasts
• Water
• Food Microbiology
• Odorants
• Hydrogen-Ion Concentration
• Genomics