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

World Journal of Microbiology & Biotechnology
Xiaohong CaoLihua Hou

Abstract

Genome shuffling of mutagenized Hansenula anomala was used to improve soy-sauce flavour by enhancing its salt-tolerance, because the concentration of salt was about 17% in high-salt liquid fermentation of soy sauce. A mutant strain H3-8, with stronger resistance to salt, was selected and screened after three rounds of genome shuffling. It was found that H3-8 could grow in YPD media containing a high salt content and within a wide range of pH. In high-salt liquid fermentation, the soy-sauce flavour components produced by H3-8 were distinctly improved compared with the control strains Zygosaccharomyces rouxii and Torulopsis versatilis. Notably, hydroxyethylmethylfuranone produced by H3-8 was 6.3 times as high as that formed by Z. rouxii. Ethyl acetate synthesized by H3-8 was 734 times higher than that yielded by T. versatilis. Another important aroma component, 4-ethylguaiacol was increased by up to 10.84% compared with T. versatilis.

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Citations

Jul 19, 2012·World Journal of Microbiology & Biotechnology·Pu ZhengZhi-Hao Sun
Mar 7, 2014·Applied Microbiology and Biotechnology·Damien Biot-Pelletier, Vincent J J Martin
May 10, 2013·Journal of Industrial Microbiology & Biotechnology·Ji ZhangWensheng Xiang
Apr 15, 2014·FEMS Microbiology Reviews·Jan SteenselsKevin J Verstrepen
Jan 11, 2020·Applied Microbiology and Biotechnology·Qinghui YuGuoquan Hu
Oct 16, 2018·Food Science and Biotechnology·Monika Kordowska-WiaterKrzysztof Kostro
Apr 7, 2018·Applied Microbiology and Biotechnology·Zhengming ZhuGuocheng Du
Mar 4, 2021·World Journal of Microbiology & Biotechnology·Yanlong WangHongfa Zhang

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