Journal of Microbiology and Biotechnology
- 제3권1호
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- Pages.24-30
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- 1993
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- 1017-7825(pISSN)
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- 1738-8872(eISSN)
Development of a Novel Yeast Strain Which Ferments Soy Sauce by Protoplast Fusion
- Lee, Eun-Ju (Department of Applied Microbiology, Yeungnam University) ;
- Kim, Jong-Kyu (Department of Applied Microbiology, Yeungnam University)
- 발행 : 1993.03.01
초록
In order to develop a novel yeast which produces the charateristic aroma of soy sauce, a protoplast fusion between Zygosaccharomyces rouxii WFS4 and Torulopsis versatilis IAM 4993 was carried out. Auxotrophic mutants as selective markers were obtained from Zygosaccharomyces rouxii and Torulopsis versatilis by treatment of N-methyl-N -nitro-N-nitrosoguanidine. The conditions of the protoplast formation and the regeneration for fusion were examined. The protoplast fusion using polyethylene glycol 4000 led to the fusion frequency of
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