Combination of mutagenesis and adaptive evolution to engineer salt-tolerant and aroma-producing yeast for soy sauce fermentation.
Yun-Cheng LiJia-Wei RaoFan-Bing MengZhong-Wei WangDa-Yu LiuHua YuPublished in: Journal of the science of food and agriculture (2021)
The results of the present study indicated that the combination of ARTP mutagenesis and ALE significantly improved the salt tolerance of the aroma-producing yeast, and also enhanced the production of volatiles of HLF soy sauce. © 2021 Society of Chemical Industry.