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Genomics of Aspergillus oryzae: Learning from the History of Koji Mold and Exploration of Its Future
At a time when the notion of microorganisms did not exist, our ancestors empirically established methods for the production of various fermentation foods: miso (bean curd seasoning) and shoyu (soy sauce), both of which have been widely used and are essential for Japanese cooking, and sake, a magical...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Oxford University Press
2008
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| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2575883/ https://ncbi.nlm.nih.gov/pubmed/18820080 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/dnares/dsn020 |
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