Re: [CH] When is a Fermented Sauce Done? - including Chile wines

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Hi C-H's,
I wrote:
>  There is another process by which sauces can be produced by salt
>  tolerant yeasts. (Unfortunately I have forgotten the genus.) An
>  example is Tabasco sauce. The yeasts appear as puffy white clumps
>  reminiscent of popcorn.
In a private email Kristofer B. wrote:
>I would be very interested in knowing what kind of microorganisms
>these are, and what they eat. Any chance you can find out?

Yarrowia lipolytica, tolerates at least 10% NaCl solution and is fed 
with raw shoyu and glucose to make Japanese soy sauce.

However I think I remember that there are some species of Candida 
which can tolerated higher concentrations. The sauce (C. frutescens 
cv. 'Tabasco') I have been fermenting for ~18mo. has a very salty 
taste but is many times hotter than the commercial "Tabasco". It also 
has a pronounced fruity flavor. It started out at 17% NaCl as a 
fraction of the total pepper weight. I expect they cut theirs with 
vinegar and water.

Anyone know the genus and species of the yeast(s) that are used commercially?

---
                      Regards,               Cameron.

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