Literature DB >> 25073685

Expression of key hydrolases for soy sauce fermentation in Zygosaccharomyces rouxii.

Masanobu Yuzuki1, Kenichiro Matsushima2, Yasuji Koyama2.   

Abstract

Several key hydrolases in soy sauce fermentation such as proteases, peptidases, and glutaminases are supplied by Aspergillus sojae or Aspergillus oryzae. The genes encoding these hydrolases were successfully expressed in salt-tolerant yeast Zygosaccharomyces rouxii. These transformants are expected to supply extra hydrolases during soy sauce fermentation process.
Copyright © 2014 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

Entities:  

Keywords:  Alkaline protease; Carboxypeptidase; Gene expression; Glutaminase; Neutral protease; Prolidase; Zygosaccharomyces rouxii

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Year:  2014        PMID： 25073685     DOI： 10.1016/j.jbiosc.2014.06.015

Source DB:  PubMed          Journal:  J Biosci Bioeng        ISSN： 1347-4421            Impact factor:   2.894


  3 in total

1.  Lys-Arg mutation improved the thermostability of Bacillus cereus neutral protease through increased residue interactions.

Authors:  Tolbert Osire; Taowei Yang; Meijuan Xu; Xian Zhang; Xu Li; Samuel Niyomukiza; Zhiming Rao
Journal:  World J Microbiol Biotechnol       Date:  2019-10-31       Impact factor: 3.312

2.  Extracellular Proteome Analysis and Flavor Formation During Soy Sauce Fermentation.

Authors:  Guozhong Zhao; Li-Li Ding; Yunping Yao; Yanping Cao; Zhi-Hui Pan; De-Hua Kong
Journal:  Front Microbiol       Date:  2018-08-15       Impact factor: 5.640

3.  Purification and characterization of neutral protease from Aspergillus oryzae Y1 isolated from naturally fermented broad beans.

Authors:  Xiao-Lin Ao; Xi Yu; Ding-Tao Wu; Chao Li; Tong Zhang; Shu-Liang Liu; Shu-Juan Chen; Li He; Kang Zhou; Li-Kou Zou
Journal:  AMB Express       Date:  2018-06-12       Impact factor: 3.298
  3 in total

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