Genome shuffling of Hansenula anomala to improve flavour formation of soy sauce

World Journal of Microbiology and Biotechnology

Volumn 28, Issue 5, 2012, Pages 1857-1862

  Cao, Xiaohong ^a   Song, Qian ^a   Wang, Chunling ^a   Hou, Lihua ^a  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Flavour; Genome shuffling; Hansenula anomala; Soy sauce

Indexed keywords

AROMA COMPONENTS; CONTROL STRAIN; ETHYL ACETATES; GENOME SHUFFLING; HANSENULA ANOMALA; MUTANT STRAIN; SALT CONTENT; SALT TOLERANCE; SOY SAUCE;

BIOLOGY; CHEMISTRY; FLAVORS;

GENES;

ANTIFUNGAL AGENT; FLAVORING AGENT; FUNGAL DNA; INORGANIC SALT;

ANTIFUNGAL RESISTANCE; ARTICLE; CANDIDA; CANDIDA GLABRATA; CANDIDIASIS; DNA SHUFFLING; DRUG EFFECT; FUNGAL GENOME; GENETICS; GROWTH, DEVELOPMENT AND AGING; METABOLIC ENGINEERING; METABOLISM; METHODOLOGY; MICROBIOLOGY; PH; PICHIA; SOYBEAN; ZYGOSACCHAROMYCES;

ANTIFUNGAL AGENTS; CANDIDA GLABRATA; CANDIDIASIS; DNA SHUFFLING; DNA, FUNGAL; DRUG RESISTANCE, FUNGAL; FLAVORING AGENTS; GENOME, FUNGAL; HYDROGEN-ION CONCENTRATION; METABOLIC ENGINEERING; PICHIA; SALTS; SOY FOODS; ZYGOSACCHAROMYCES;

CANDIDA; CANDIDA VERSATILIS; PICHIA ANOMALA; ZYGOSACCHAROMYCES ROUXII;

EID: 84860211249     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-010-0477-5     Document Type: Article

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