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


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… (More)
DOI: 10.1002/jsfa.3810


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