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 <...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-01-01
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| Series: | Journal of Fungi |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2309-608X/10/1/48 |