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J Sci Food Agric

Title:		Comparative study on fermentation performance in the genome shuffled Candida versatilis and wild-type salt tolerant yeast strain
Author(s):		Qi W; Guo HL; Wang CL; Hou LH; Cao XH; Liu JF; Lu FP;
Address:		"Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science & Technology), Ministry of Education, Tianjin, 300457, P.R. China. National Engineering Laboratory for Industrial Enzymes (Tianjin University of Science & Technology), Tianjin, 300457, P.R. China. Tianjin Key Laboratory of Industrial Microbiology (Tianjin University of Science & Technology), Tianjin, 300457, P.R. China. Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin, 300457, P.R. China. Department of Food Science, Tianjin Agricultural University, Tianjin, 300384, P.R. China"
Journal Title:		J Sci Food Agric
Year:		2017
Volume:		20160420
Issue:		1
Page Number:		284 - 290
DOI:		10.1002/jsfa.7728
ISSN/ISBN:		1097-0010 (Electronic) 0022-5142 (Linking)
Abstract:		"BACKGROUND: The fermentation performance of a genome-shuffled strain of Candida versatilis S3-5, isolated for improved tolerance to salt, and wild-type (WT) strain were analysed. The fermentation parameters, such as growth, reducing sugar, ethanol, organic acids and volatile compounds, were detected during soy sauce fermentation process. RESULTS: The results showed that ethanol produced by the genome shuffled strain S3-5 was increasing at a faster rate and to a greater extent than WT. At the end of the fermentation, malic acid, citric acid and succinic acid formed in tricarboxylic acid cycle after S3-5 treatment elevated by 39.20%, 6.85% and 17.09% compared to WT, respectively. Moreover, flavour compounds such as phenethyl acetate, ethyl vanillate, ethyl acetate, isoamyl acetate, ethyl myristate, ethyl pentadecanoate, ethyl palmitate and phenylacetaldehyde produced by S3-5 were 2.26, 2.12, 2.87, 34.41, 6.32, 13.64, 2.23 and 78.85 times as compared to WT. CONCLUSIONS: S3-5 exhibited enhanced metabolic ability as compared to the wild-type strain, improved conversion of sugars to ethanol, metabolism of organic acid and formation of volatile compounds, especially esters, Moreover, S3-5 might be an ester-flavour type salt-tolerant yeast. (c) 2016 Society of Chemical Industry"
Keywords:		"Candida/*genetics/growth & development/*metabolism Carbohydrate Metabolism Citric Acid/metabolism Ethanol/metabolism Fermentation/*genetics Flavoring Agents Food Handling/*methods *Genetic Engineering Genome, Fungal/genetics Glucosamine/analogs & derivati;"
Notes:		"MedlineQi, Wei Guo, Hong-Lian Wang, Chun-Ling Hou, Li-Hua Cao, Xiao-Hong Liu, Jin-Fu Lu, Fu-Ping eng Comparative Study England 2016/03/26 J Sci Food Agric. 2017 Jan; 97(1):284-290. doi: 10.1002/jsfa.7728. Epub 2016 Apr 20"