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Kataoka, S. (2005) Functional Effects of Japanese Style Fermented Soy Sauce (Shoyu) and Its Components. J Biosci Bioeng., 100, 227-234. https://doi.org/10.1263/jbb.100.227

has been cited by the following article:

• TITLE: Construction of Overexpression Vector of ACBP Gene in Zygosaccharomyces rouxii

  AUTHORS: Fei Chen, Jizhong Han, Lanlan Liu, Jianwen Hu, Xian Zhang, Bin Zeng

  KEYWORDS: Zygosaccharomyces rouxii, Overexpression Vector, Acyl-coA Binding Protein, PYEs2.0

  JOURNAL NAME: Journal of Biosciences and Medicines, Vol.4 No.12, December 1, 2016

  ABSTRACT: The Zygosaccharomyces rouxii is a kind of fermentation yeast which yield flavoring substance in the production of soy sauce. In order to the overexpression of the target protein in wild type strains, we choose PYEs2.0 as the original carrier, the acyl-coA binding protein (ACBP) and GFP gene have been cloned in the multiple cloning site. The screening of labeled URA3 gene was replaced by KanMX gene which anti G418. The vector was obtained through the screening of G418 at the concentration of 25 ug/ml.