Comparative study on fermentation performance in the genome shuffled Candida versatilis and wild-type salt tolerant yeast strain

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• 作者：Wei Qi ; Hong-Lian Guo ; Chun-Ling Wang ; Li-Hua Hou ; Xiao-Hong Cao ; Jin-Fu Liu and Fu-Ping Lu
• 刊名：Journal of the Science of Food and Agriculture
• 出版年：2017
• 出版时间：15 January 2017
• 年：2017
• 卷：97
• 期：1
• 页码：284-290
• 全文大小：547K
• ISSN：1097-0010

文摘

The fermentation performance of a genome-shuffled strain of Candida versatilis S3-5, isolated for improved tolerance to salt, and wild-type (WT) strain were analysed. The fermentation parameters, such as growth, reducing sugar, ethanol, organic acids and volatile compounds, were detected during soy sauce fermentation process.