Selection of Salt-Tolerance and Ester-Producing Mutant <i>Saccharomyces cerevisiae</i> to Improve Flavour Formation of Soy Sauce during Co-Fermentation with <i>Torulopsis globosa</i>

Selection of Salt-Tolerance and Ester-Producing Mutant <i>Saccharomyces cerevisiae</i> to Improve Flavour Formation of Soy Sauce during Co-Fermentation with <i>Torulopsis globosa</i>

Soy sauce, as a traditional seasoning, is widely favoured by Chinese and other Asian people for its unique colour, smell, and taste. In this study, a salt-tolerance <i>Saccharomyces cerevisiae</i> strain HF-130 was obtained via three rounds of ARTP (Atmospheric and Room Temperature Plasm...

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Bibliographic Details
Main Authors: Kun-Qiang Hong, Xiao-Meng Fu, Fen-Fen Lei, Dong Chen, Dong-Ping He
Format: Article
Language:English
Published: MDPI AG 2023-09-01
Series:Foods
Subjects:
soy sauce fermentation
ARTP mutagenesis
co-fermentation
flavour
<i>Torulopsis</i>
<i>Saccharomyces cerevisiae</i>
Online Access:https://www.mdpi.com/2304-8158/12/18/3449

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https://www.mdpi.com/2304-8158/12/18/3449

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