The Protein Response of Salt-Tolerant <i>Zygosaccharomyces rouxii</i> to High-Temperature Stress during the Lag Phase

The Protein Response of Salt-Tolerant <i>Zygosaccharomyces rouxii</i> to High-Temperature Stress during the Lag Phase

<i>Zygosaccharomyces rouxii</i> used in soy sauce brewing is an osmotolerant and halotolerant yeast, but it is not tolerant to high temperatures and the underlying mechanisms remain poorly understood. Using a synthetic medium containing only Pro as a nitrogen source, the response of <...

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Bibliographic Details
Main Authors: Na Hu, Xiong Xiao, Lan Yao, Xiong Chen, Xin Li
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:Journal of Fungi
Subjects:
<i>Zygosaccharomyces rouxii</i>
high temperature
ubiquitin–proteasome system
amino acid biosynthesis
amino acid composition of proteins
Online Access:https://www.mdpi.com/2309-608X/10/1/48

Internet

https://www.mdpi.com/2309-608X/10/1/48

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