Effects of Aspergillus oryzae-derived rice-koji protein on the sake metabolome
ABSTRACT Rice-koji is produced by cultivating Aspergillus oryzae on steamed rice and plays a central role in the production of traditional Japanese alcoholic beverages such as sake and shochu, as well as fermented seasonings like miso and soy sauce. While some functions of the proteins produced by A...
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| Principais autores: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
American Society for Microbiology
2026-03-01
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| coleção: | Applied and Environmental Microbiology |
| Assuntos: | |
| Acesso em linha: | https://journals.asm.org/doi/10.1128/aem.01955-25 |
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