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Combination of mutagenesis and adaptive evolution to engineer salt-tolerant and aroma-producing yeast for soy sauce fermentation.
Li, Yun-Cheng; Rao, Jia-Wei; Meng, Fan-Bing; Wang, Zhong-Wei; Liu, Da-Yu; Yu, Hua.
Afiliación
  • Li YC; School of Food and Biological Engineering, Chengdu University, Chengdu, China.
  • Rao JW; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu, China.
  • Meng FB; School of Food and Biological Engineering, Chengdu University, Chengdu, China.
  • Wang ZW; School of Food and Biological Engineering, Chengdu University, Chengdu, China.
  • Liu DY; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu, China.
  • Yu H; School of Food and Biological Engineering, Chengdu University, Chengdu, China.
J Sci Food Agric ; 101(10): 4288-4297, 2021 Aug 15.
Article en En | MEDLINE | ID: mdl-33417246
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Glycine max / Cloruro de Sodio / Saccharomycetales Idioma: En Revista: J Sci Food Agric Año: 2021 Tipo del documento: Article País de afiliación: China
Texto completo
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Glycine max / Cloruro de Sodio / Saccharomycetales Idioma: En Revista: J Sci Food Agric Año: 2021 Tipo del documento: Article País de afiliación: China