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Halophilic aromatic yeasts, such as Torulopsis mogii and Zygosaccharomyces rouxii , are usually used for soy sauce fermentation, in order to enhance the flavor and quality of the high-salt oriental food seasoning sauce. However, in the process of soy sauce brewing, salt stress affects the cell growth of the aromatic yeasts and extends the fermentation process. The tolerance...
In this work, we constructed an RNAi vector for attenuation of the class III chitin synthase gene chs4, which plays a major role in hyphal growth and conidia formation. To achieve a high transformation frequency, factors affecting the preparation and regeneration of protoplasts were analyzed. The maximum numbers of protoplasts (1.41 × 107 mL−1) were released when mycelia cultured for 48 h were incubated...
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