Genome shuffling of Zygosaccharomyces rouxii to accelerate and enhance the flavour formation of soy sauce.

doi:10.1002/jsfa.3810

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Community

Back to search

Article

Genome shuffling of Zygosaccharomyces rouxii to accelerate and enhance the flavour formation of soy sauce.

Journal of the science of food and agriculture - 30 Jan 2010

Cao Xiaohong, Hou Lihua, Lu Meifang, Wang Chunling, Zeng Bin

Abstract excerpt

BACKGROUND: The purpose of this study was to achieve rapid improvement of the flavour of soy sauce by increasing the salt stress resistance of Zygosaccharomyces rouxii. Here, we describe genome shuffling to improve the salt tolerance of Z. rouxii while simultaneously enhancing and accelerating flavour formation of soy sauce. RESULTS: A mutant, S3-2, with a stronger resistance to salt, was selected after three...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Acetates
Share to Culture Media
Share to Food Microbiology
Share to Genome, Fungal

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Share to Nitrogen

Share to Salt Tolerance

Share to Sodium Chloride

Share to Taste Perception

Source

Open in PubMed

Identifiers

PMID: 20355043
DOI: 10.1002/jsfa.3810

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 6 Sept 2026. Manifest publication-graph-cohort-2026-09-06.1.

Source receipt: pubmed, retrieved 6 Sept 2026.