Comparative study on fermentation performance in the genome shuffled Candida versatilis and wild-type salt tolerant yeast strain

Large-scale robot-assisted genome shuffling yields industrial Saccharomyces cerevisiae yeasts with increased ethanol tolerance

(2015) Tim Snoek et al.   Biotechnology for Biofuels

Approaches of aroma extraction dilution analysis (AEDA) for headspace solid phase microextraction and gas chromatography–olfactometry (HS-SPME–GC–O): Altering sample amount, diluting the sample or adjusting split ratio?

(2015) Yunzi Feng et al.   FOOD CHEMISTRY

Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test

(2015) Yunzi Feng et al.   FOOD CHEMISTRY

Comparative study of physiological adaptation to salt stress in the genome shuffled Candida versatilis and a wild-type salt-tolerant yeast strain

(2014) Wei Qi et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effects ofkoji-making with mixed strains on physicochemical and sensory properties of Chinese-type soy sauce

(2014) Zhi-Yao Chen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Koji – where East meets West in fermentation

(2013) Yang Zhu et al.   BIOTECHNOLOGY ADVANCES

Biochemical changes of traditional Chinese-type soy sauce produced in four seasons during processing

(2013) Chun Cui et al.   CyTA-Journal of Food

Evaluation of the aroma quality of Chinese traditional soy paste during storage based on principal component analysis

(2013) Xingyun Peng et al.   FOOD CHEMISTRY

Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China

(2013) Yunzi Feng et al.   FOOD CHEMISTRY

Microbial composition during Chinese soy sauce koji-making based on culture dependent and independent methods

(2013) Yin-zhuo Yan et al.   FOOD MICROBIOLOGY

Analysis of Cooked Flavor and Odorants Contributing to the Koku Taste of Seasoning Soy Sauce

(2013) Fumitaka Hayase et al.   JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI

Effect of salt-tolerant yeast ofCandida versatilisandZygosaccharomyces rouxiion the production of biogenic amines during soy sauce fermentation

(2013) Wei Qi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Monitoring of the microbial communities involved in the soy sauce manufacturing process by PCR-denaturing gradient gel electrophoresis

(2012) Yasushi Tanaka et al.   FOOD MICROBIOLOGY

Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation

(2012) Thin Thin Wah et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Comparison of Key Aroma Compounds in Five Different Types of Japanese Soy Sauces by Aroma Extract Dilution Analysis (AEDA)

(2012) Shu Kaneko et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Profile of Volatile Compounds in 12 Chinese Soy Sauces Produced by a High-Salt-Diluted State Fermentation

(2012) Shu Yang Sun et al.   JOURNAL OF THE INSTITUTE OF BREWING

Changes in the chemical composition of traditional Chinese-type soy sauce at different stages of manufacture and its relation to taste

(2011) Xianli Gao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Construction of the mutant strain in Aspergillus oryzae 3.042 for abundant proteinase production by the N+ ion implantation mutagenesis

(2011) Guozhong Zhao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean

(2011) Yin-Soon Moy et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Gas chromatographic determination of 29 organic acids in foodstuffs after continuous solid-phase extraction

(2011) Beatriz Jurado-Sánchez et al.   TALANTA

Identification and analysis of the metabolic functions of a high-salt-tolerant halophilic aromatic yeast Candida etchellsii for soy sauce production

(2011) Jie Feng et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Determination of non-volatile and volatile organic acids in Korean traditional fermented soybean paste (Doenjang)

(2010) Shruti Shukla et al.   FOOD AND CHEMICAL TOXICOLOGY

Comparison of aroma compounds in naturally fermented and inoculated Chinese soybean pastes by GC-MS and GC-Olfactometry analysis

(2010) Jianxin Zhao et al.   FOOD CONTROL

Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products

(2010) Anupam Giri et al.   FOOD RESEARCH INTERNATIONAL

Changes in volatile aroma compounds of traditional Chinese-type soy sauce during moromi fermentation and heat treatment

(2010) Xian-Li Gao et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Improvement of soy-sauce flavour by genome shuffling in Candida versatilis to improve salt stress resistance

(2010) Xiaohong Cao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of Halotolerant Starter Microorganisms on Chemical Characteristics of Fermented Chum Salmon (Oncorhynchus keta) Sauce

(2010) Shuji Yoshikawa et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Breeding and identification of novel koji molds with high activity of acid protease by genome recombination between Aspergillus oryzae and Aspergillus niger

(2010) Defeng Xu et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Characterization of two distinct feruloyl esterases, AoFaeB and AoFaeC, from Aspergillus oryzae

(2009) Takuya Koseki et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

The induction of trehalose and glycerol in Saccharomyces cerevisiae in response to various stresses

(2009) LiLi Li et al.   BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS

Metabolomic Insight into Soy Sauce through1H NMR Spectroscopy

(2009) Bong-Kuk Ko et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Desalination of soy sauce by nanofiltration

(2009) Jianquan Luo et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Production of the aroma chemicals 3-(methylthio)-1-propanol and 3-(methylthio)-propylacetate with yeasts

(2008) M. M. W. Etschmann et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Comparison of volatile components in fermented soybean pastes using simultaneous distillation and extraction (SDE) with sensory characterisation

(2008) S LEE et al.   FOOD CHEMISTRY