The effects of different coculture patterns with salt-tolerant yeast strains on the microbial community and metabolites of soy sauce moromi

2021 ◽  
pp. 110747
Author(s):  
Lin Zhang ◽  
Jun Huang ◽  
Rongqing Zhou ◽  
Qi Qi ◽  
Menglu Yang ◽  
...  
Keyword(s):  
Microbial Community ◽  
Soy Sauce ◽  
Salt Tolerant ◽  
Yeast Strains ◽  
Soy Sauce Moromi

Combination of mutagenesis and adaptive evolution to engineer salt‐tolerant and aroma‐producing yeast for soy sauce fermentation

2021 ◽  
Author(s):  
Yun‐Cheng Li ◽  
Jia‐Wei Rao ◽  
Fan‐Bing Meng ◽  
Zhong‐Wei Wang ◽  
Da‐Yu Liu ◽  
...  
Keyword(s):  
Adaptive Evolution ◽  
Soy Sauce ◽  
Salt Tolerant

Enhancing and accelerating flavour formation by salt-tolerant yeasts in Japanese soy-sauce processes

2001 ◽  
Vol 12 (9) ◽  
pp. 322-327 ◽  
Author(s):  
Catrinus van der Sluis ◽  
Johannes Tramper ◽  
René H Wijffels
Keyword(s):  
Soy Sauce ◽  
Salt Tolerant ◽  
Flavour Formation

scholarly journals Study on Soy Sauce Production from Soy Sauce-Moromi Mash by Using Bioreactor Systems.

1993 ◽  
Vol 40 (8) ◽  
pp. 558-567 ◽  
Author(s):  
Shigeki KOSEKO ◽  
Makoto HISAMATSU ◽  
Masayoshi MATSUNAGA ◽  
Tetsuya YAMADA
Keyword(s):  
Soy Sauce ◽  
Soy Sauce Moromi

scholarly journals Disentangling strictly self-serving mutations from win-win mutations in a mutualistic microbial community

eLife ◽  
2019 ◽  
Vol 8 ◽  
Author(s):  
Samuel Frederick Mock Hart ◽  
Jose Mario Bello Pineda ◽  
Chi-Chun Chen ◽  
Robin Green ◽  
Wenying Shou
Keyword(s):  
Growth Rate ◽  
Steady State ◽  
Microbial Community ◽  
Release Rate ◽  
Supply Rate ◽  
Chromosome Duplication ◽  
Yeast Strains ◽  
Engineered Yeast ◽  
State Growth

Mutualisms can be promoted by pleiotropic win-win mutations which directly benefit self (self-serving) and partner (partner-serving). Intuitively, partner-serving phenotype could be quantified as an individual’s benefit supply rate to partners. Here, we demonstrate the inadequacy of this thinking, and propose an alternative. Specifically, we evolved well-mixed mutualistic communities where two engineered yeast strains exchanged essential metabolites lysine and hypoxanthine. Among cells that consumed lysine and released hypoxanthine, a chromosome duplication mutation seemed win-win: it improved cell’s affinity for lysine (self-serving), and increased hypoxanthine release rate per cell (partner-serving). However, increased release rate was due to increased cell size accompanied by increased lysine utilization per birth. Consequently, total hypoxanthine release rate per lysine utilization (defined as ‘exchange ratio’) remained unchanged. Indeed, this mutation did not increase the steady state growth rate of partner, and is thus solely self-serving during long-term growth. By extension, reduced benefit production rate by an individual may not imply cheating.

scholarly journals Patterns in the Microbial Community of Salt-Tolerant Plants and the Functional Genes Associated with Salt Stress Alleviation

2021 ◽  
Author(s):  
Yanfen Zheng ◽  
Zongchang Xu ◽  
Haodong Liu ◽  
Yan Liu ◽  
Yanan Zhou ◽  
...  
Keyword(s):  
Salt Stress ◽  
Microbial Community ◽  
Plant Growth ◽  
Microbial Communities ◽  
Functional Genes ◽  
Genomic Information ◽  
Salt Tolerant ◽  
Comprehensive Understanding ◽  
Stress Alleviation ◽  
Tolerant Plants

Salinity is an important but little-studied abiotic stressor affecting plant growth. Although several previous reports have examined salt-tolerant plant microbial communities, we still lack a comprehensive understanding about the functional characteristics and genomic information of this population.

Application of lactic acid bacteria and yeasts as starter cultures for reduced-salt soy sauce (moromi) fermentation

LWT ◽  
2017 ◽  
Vol 78 ◽  
pp. 181-188 ◽  
Author(s):  
Pannarat Singracha ◽  
Nuttawee Niamsiri ◽  
Wonnop Visessanguan ◽  
Sittiwat Lertsiri ◽  
Apinya Assavanig
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Cultures ◽  
Soy Sauce ◽  
Reduced Salt ◽  
Soy Sauce Moromi
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