Genome shuffling of Zygosaccharomyces rouxii to accelerate and enhance the flavour formation of soy sauce

Journal of the Science of Food and Agriculture
Xiaohong CaoBin Zeng

Abstract

The purpose of this study was to achieve rapid improvement of the flavour of soy sauce by increasing the salt stress resistance of Zygosaccharomyces rouxii. Here, we describe genome shuffling to improve the salt tolerance of Z. rouxii while simultaneously enhancing and accelerating flavour formation of soy sauce. A mutant, S3-2, with a stronger resistance to salt, was selected after three rounds of genome shuffling. S3-2 not only grew well in peptone/yeast extract/dextrose medium containing a high salt content with wide range of pH, but also exhibited stronger stress resistance to potassium chloride and lithium chloride. In high-salt liquid fermentation, S3-2 obviously accelerated flavour formation of soy sauce, thus decreasing the total time required for development of the aroma. In addition, S3-2 gave high amino acid nitrogen and good flavour. In particular, the ethyl acetate content was 2.38 times that in the control. S3-2 distinctly improved the formation of 4-hydroxy-2 (or 5) -ethyl-5 (or 2) -methyl-3 (2H) -furanone by up to 75%. Another important flavour component, 4-ethylguaiacol, was also detected. Genome shuffling was successfully used to achieve significant improvements in flavour formation. The selected strain improv...Continue Reading

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Citations

May 16, 2013·Applied Biochemistry and Biotechnology·Lihua HouHaiyong Wang
Mar 7, 2014·Applied Microbiology and Biotechnology·Damien Biot-Pelletier, Vincent J J Martin
Jun 29, 2014·International Journal of Food Microbiology·Tikam Chand DakalPaolo Giudici
Apr 15, 2014·FEMS Microbiology Reviews·Jan SteenselsKevin J Verstrepen
Jul 16, 2013·Biotechnology Advances·Yang Zhu, Johannes Tramper
May 29, 2016·Journal of Industrial Microbiology & Biotechnology·Lihua HouCong Wang
Sep 7, 2016·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Ghulam Mustafa KamalMaili Liu
Dec 12, 2018·Journal of the Science of Food and Agriculture·Luchen RuanLihua Hou
May 23, 2013·Journal of the Science of Food and Agriculture·Yonghua WeiLihua Hou
Apr 7, 2018·Applied Microbiology and Biotechnology·Zhengming ZhuGuocheng Du
Sep 25, 2020·World Journal of Microbiology & Biotechnology·Liang ChenKe Bian
May 11, 2021·World Journal of Microbiology & Biotechnology·L Solieri

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