Draft genome sequence ofCandida versatilisand osmotolerance analysis in soy sauce fermentation
Author:
Affiliation:
1. State Key Laboratory of Food Nutrition and SafetyTianjin University of Science and Technology Tianjin China
2. College of Food Science and TechnologyNanjing Agricultural University Nanjing Jiangsu, P. R. China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9532
Reference36 articles.
1. Analysis of Salt-Tolerance Genes in Zygosaccharomyces rouxii
2. Characterization of the Key Aroma Compounds in Soy Sauce Using Approaches of Molecular Sensory Science
3. Functional properties of soy sauce and metabolism genes of strains for fermentation
4. Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China
5. Draft genome sequence of Aspergillus oryzae 100‐8, an increased acid protease production strain;Zhao G;Genome Announc,2012
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