Salt-tolerant Mechanism of the Soy-yeast, Zygosaccharomyces rouxii

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Growth of the salt-tolerant yeast Zygosaccharomyces rouxii in microtiter plates: effects of NaCl, pH and temperature on growth and fusel alcohol production from branched-chain amino acids.

Zygosaccharomyces rouxii, a salt-tolerant yeast isolated from the soy sauce process, produces fusel alcohols (isoamyl alcohol, active amyl alcohol and isobutyl alcohol) from branched-chain amino acids (leucine, isoleucine and valine, respectively) via the Ehrlich pathway. Using a high-throughput screening approach in microtiter plates, we have studied the effects of pH, temperature and salt con...

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Draft Genome Sequencing of the Highly Halotolerant and Allopolyploid Yeast Zygosaccharomyces rouxii NBRC 1876

The highly halotolerant and allopolyploid yeast Zygosaccharomyces rouxii is industrially used for the food production in high concentrations of salt, such as brewing soy sauce and miso paste. Here, we report the draft genome sequence of Z. rouxii NBRC 1876 isolated from miso paste.

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ژورنال

عنوان ژورنال: JOURNAL OF THE BREWING SOCIETY OF JAPAN

سال: 1994

ISSN: 0914-7314,2186-4012

DOI: 10.6013/jbrewsocjapan1988.89.39