Production of Soy Sauce-like Seasoning by Immobilized Yeast Derived from Protoplast Fusion
نویسندگان
چکیده
منابع مشابه
Enhancement of Xylanase Production by Protoplast Fusion of Trichoderma spp.
Filamentous fungi Trichoderma spp. are efficient hyper-producers of industrially important enzymes. Xylanases are essential hemicellulases having vast ranges of applications in the various industrial sectors. In this study, the protoplast fusion of two T. virens and </span...
متن کاملNew Cheese-Like Food Production from Soy Milk — Utility of Soy Milk Curdling Yeast
Soybeans are a traditional food in eastern Asia, particularly in Japan and China. They were eaten in 100 BC in China. The beans can be processed into Tofu, soy milk, fermented seasonings, soy sauce or Miso paste, and Natto and green beans. Soybeans have rich nutrition, protein lipid, and other functional substances such as isoflavones. However, soybeans are difficult to process for use as food ...
متن کاملThe development of soy sauce from organic soy bean
Soy sauce with a high salt liquid-state fermentation process was prepared by using organic soy beans as raw material. Beidahuang organic soy bean was selected among different raw materials. Here, the best technique was determined. Firstly, the organic soy beans were soaked for 7 hours under 121°C , steamed for 15 min and mixed with the fried wheat (5:5, w/w). After inoculated with Aspergillus o...
متن کاملEnhanced intraspecific protoplast fusion in yeast.
Intraspecific hybrid production from the polyethylene glycol induced fusion of yeast protoplasts was greatly increased when calcium propionate was included as the source of the requisite Ca2+. The use of calcium propionate, as opposed to the more commonly employed calcium chloride, resulted in substantially greater yields of hybrids from intraspecific fusions of protoplasts of Saccharomyces cer...
متن کاملConfirmation of protoplast fusion-derived linkages in Staphylococcus aureus by transformation with protoplast DNA.
Transformation provided definitive evidence for linkage between tyrB282::Tn551 ermB321 and omega (Chr::Tn551)34, and thus between the separate large linkage groups containing these markers, in Staphylococcus aureus NCTC 8325. Transformation also defined the chromosomal loci for the purC193::Tn551 and omega (Chr::Tn551)42 markers and the linkage of a tetracycline resistance marker (tet-3490) wit...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: JOURNAL OF THE BREWING SOCIETY OF JAPAN
سال: 1992
ISSN: 0914-7314,2186-4012
DOI: 10.6013/jbrewsocjapan1988.87.651