On September 15, 2022, Lu, Yunhao; Yang, Linzi; An, Yunfeng; Liu, Dayu; Yang, Guohua; He, Qiang published an article.Electric Literature of 473-81-4 The title of the article was Salt tolerance and ester production mechanisms of Candida etchellsii in Chinese horse bean-chili-paste. And the article contained the following:
Candida etchellsii is a predominant strain in Chinese horse bean-chili-paste, a famous and traditional condiment with high salt content. In this study, physiol. properties, ester production capacity and gene expression of C. etchellsii under salt stress were investigated, and the results showed that the strain evoked miscellaneous regulations to resist high salt stress. Under salt stress, C. etchellsii would accumulate intracellular glycerol, Na+ and K+ to balance osmotic pressure. Interestingly, the strain showed much stronger capacity to yield Et hexanoate and hexyl acetate after 5% and 20% (w/v) NaCl treatment whether in esterification or alcoholysis system. Furthermore, transcriptome data indicated that the genes associated with carbohydrate metabolism and amino acid metabolism had significantly different expression, and their regulations were consistent with the results of physiol. anal. The results obtained in this study could contribute to understand the salt tolerance mechanism of C. etchellsii and provide a theor. support for its application in traditional food fermentation The experimental process involved the reaction of 2,3-Dihydroxypropanoic acid(cas: 473-81-4).Electric Literature of 473-81-4
The Article related to chinese horse bean chili paste candida sodium chloride stress, Food and Feed Chemistry: Additives, Sweeteners, Flavorings, Condiments, and Confectionery and other aspects.Electric Literature of 473-81-4
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