title: Genome shuffling of Zygosaccharomyces rouxii to accelerate and enhance the flavour formation of soy sauce.
abstract: BACKGROUND
  The purpose of this study was to achieve rapid improvement of the flavour of soy sauce by increasing the salt stress resistance of Zygosaccharomyces rouxii. Here, we describe genome shuffling to improve the salt tolerance of Z. rouxii while simultaneously enhancing and accelerating flavour formation of soy sauce.
  
  
  RESULTS
  A mutant, S3-2, with a stronger resistance to salt, was selected after three rounds of genome shuffling. S3-2 not only grew well in peptone/yeast extract/dextrose medium containing a high salt content with wide range of pH, but also exhibited stronger stress resistance to potassium chloride and lithium chloride. In high-salt liquid fermentation, S3-2 obviously accelerated flavour formation of soy sauce, thus decreasing the total time required for development of the aroma. In addition, S3-2 gave high amino acid nitrogen and good flavour. In particular, the ethyl acetate content was 2.38 times that in the control. S3-2 distinctly improved the formation of 4-hydroxy-2 (or 5) -ethyl-5 (or 2) -methyl-3 (2H) -furanone by up to 75%. Another important flavour component, 4-ethylguaiacol, was also detected.
  
  
  CONCLUSIONS
  Genome shuffling was successfully used to achieve significant improvements in flavour formation. The selected strain improved the main flavour components and amino acid nitrogen, thereby enhancing the quality of soy sauce.
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China.
authors.forename: Xiaohong
authors.initials: X
authors.lastname: Cao
authors.forename: Lihua
authors.initials: L
authors.lastname: Hou
authors.forename: Meifang
authors.initials: M
authors.lastname: Lu
authors.forename: Chunling
authors.initials: C
authors.lastname: Wang
authors.forename: Bin
authors.initials: B
authors.lastname: Zeng
mesh_terms: D000085:Acetates / Q000378:metabolism; D000596:Amino Acids / Q000378:metabolism; D003470:Culture Media; D005421:Flavoring Agents / Q000592:standards*; D005516:Food Microbiology; D016681:Genome, Fungal; D009154:Mutation; D009584:Nitrogen / Q000378:metabolism; D055049:Salt Tolerance / Q000235:genetics*; D012965:Sodium Chloride; D045730:Soy Foods / Q000382:microbiology / Q000592:standards; D013312:Stress, Physiological / Q000235:genetics*; D055697:Taste Perception; D020068:Zygosaccharomyces / Q000235:genetics* / Q000254:growth & development / Q000378:metabolism
chemical_list: D000085:Acetates; D000596:Amino Acids; D003470:Culture Media; D005421:Flavoring Agents; D012965:Sodium Chloride; C007650:ethyl acetate; D009584:Nitrogen