title: Comparative study on fermentation performance in the genome shuffled Candida versatilis and wild-type salt tolerant yeast strain.
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. © 2016 Society of Chemical Industry.
authors.affiliation: 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.
authors.forename: Wei
authors.initials: W
authors.lastname: Qi
authors.affiliation: Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin, 300457, P.R. China.
authors.forename: Hong-Lian
authors.initials: HL
authors.lastname: Guo
authors.affiliation: Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin, 300457, P.R. China.
authors.forename: Chun-Ling
authors.initials: CL
authors.lastname: Wang
authors.affiliation: Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin, 300457, P.R. China.
authors.forename: Li-Hua
authors.initials: LH
authors.lastname: Hou
authors.affiliation: Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin, 300457, P.R. China.
authors.forename: Xiao-Hong
authors.initials: XH
authors.lastname: Cao
authors.affiliation: Department of Food Science, Tianjin Agricultural University, Tianjin, 300384, P.R. China.
authors.forename: Jin-Fu
authors.initials: JF
authors.lastname: Liu
authors.affiliation: 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.
authors.forename: Fu-Ping
authors.initials: FP
authors.lastname: Lu
mesh_terms: D002175:Candida / Q000235:genetics* / Q000254:growth & development / Q000378:metabolism*; D050260:Carbohydrate Metabolism; D019343:Citric Acid / Q000378:metabolism; D000431:Ethanol / Q000378:metabolism; D005285:Fermentation / Q000235:genetics*; D005421:Flavoring Agents; D005511:Food Handling / Q000379:methods*; D005818:Genetic Engineering; D016681:Genome, Fungal / Q000235:genetics; D005944:Glucosamine / Q000031:analogs & derivatives / Q000378:metabolism; D008293:Malates / Q000378:metabolism; D055049:Salt Tolerance / Q000235:genetics*; D045730:Soy Foods / Q000382:microbiology; D019802:Succinic Acid / Q000378:metabolism; D013649:Taste; D055549:Volatile Organic Compounds / Q000378:metabolism
chemical_list: C449504:4,6-O-Ethylidine-N-(2-hydroxybenzylidene)-glucopyranosylamine (H(3)L(1)); D005421:Flavoring Agents; D008293:Malates; D055549:Volatile Organic Compounds; D019343:Citric Acid; D000431:Ethanol; C030298:malic acid; D019802:Succinic Acid; D005944:Glucosamine
keywords: Candida versatilis; fermentation performance; organic acids; soy sauce; volatile compounds