Selection of Salt-Tolerance and Ester-Producing Mutant Saccharomyces cerevisiae to Improve Flavour Formation of Soy Sauce during Co-Fermentation with Torulopsis globosa

Soy sauce, as a traditional seasoning, is widely favoured by Chinese and other Asian people for its unique colour, smell, and taste. In this study, a salt-tolerance Saccharomyces cerevisiae strain HF-130 was obtained via three rounds of ARTP (Atmospheric and Room Temperature Plasma) mutagenesis and...

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Detalles Bibliográficos
Autores principales: Hong, Kun-Qiang, Fu, Xiao-Meng, Lei, Fen-Fen, Chen, Dong, He, Dong-Ping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10529772/
https://www.ncbi.nlm.nih.gov/pubmed/37761157
http://dx.doi.org/10.3390/foods12183449

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10529772/
https://www.ncbi.nlm.nih.gov/pubmed/37761157
http://dx.doi.org/10.3390/foods12183449

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