Invasive growth of Aspergillus oryzae in rice koji and increase of nuclear number
Abstract Background ‘Rice koji’ is a solid culture of Aspergillus oryzae on steamed rice grains. Multiple parallel fermentation, wherein saccharification of rice by A. oryzae and alcohol fermentation by the budding yeast occur simultaneously, leads to the formation of a variety of ingredients of Jap...
Guardado en:
| Autores principales: | , , , , , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
BMC
2020-06-01
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| Colección: | Fungal Biology and Biotechnology |
| Materias: | |
| Acceso en línea: | http://link.springer.com/article/10.1186/s40694-020-00099-9 |
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