Genome shuffling for phenotypic improvement of industrial strains through recursive protoplast fusion technology-Reference-Cited by-同舟云学术

Genome shuffling for phenotypic improvement of industrial strains through recursive protoplast fusion technology

Published:2021-10-01 Issue: Volume: Page:1-10
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Hospet Ravichandra¹,Thangadurai Devarajan¹,Cruz-Martins Natália²³⁴^ORCID,Sangeetha Jeyabalan⁵,Anu Appaiah Konerira Aiyappa⁶,Chowdhury Zaira Zaman⁷,Bedi Namita⁸,Soytong Kasem⁹,Al Tawahaj Abdel Rahman Mohammad¹⁰,Jabeen Shoukat¹,Tallur Misbah Mubeen¹

Affiliation:

1. Department of Botany, Karnatak University, Dharwad, Karnataka, India

2. Faculty of Medicine, University of Porto, Porto, Portugal

3. Institute for Research and Innovation in Health (i3S), University of Porto, Porto, Portugal

4. Institute of Research and Advanced Training in Health Sciences and Technologies (CESPU), Gandra PRD, Portugal

5. Department of Environmental Science, Central University of Kerala, Kasaragod, Kerala, India

6. Department of Microbiology and Fermentation Technology, Central Food Technological Research Institute (CSIR), Mysore, Karnataka, India

7. Nanotechnology and Catalysis Research Center (NANOCAT), Institute of Advanced Studies (IAS), University of Malaya, Kuala Lumpur, Malaysia

8. Amity Institute of Biotechnology, Amity University, Noida, Uttar Pradesh, India

9. Department of Plant Production Technology, King Mongkut’s Institute of Technology Ladkrabang (KMITL), Ladkrabang, Bangkok, Thailand

10. Department of Biological Sciences, Al Hussein bin Talal University, Maan, Jordan

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.1983763

Reference64 articles.

1. Evolutionary engineering by genome shuffling

2. Analysis of myxobacterial secondary metabolism goes molecular

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

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

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