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Transcriptomic Analysis of Temperature Responses of Aspergillus kawachii during Barley Koji Production
The koji mold Aspergillus kawachii is used for making the Japanese distilled spirit shochu. During shochu production, A. kawachii is grown in solid-state culture (koji) on steamed grains, such as rice or barley, to convert the grain starch to glucose and produce citric acid. During this process, the...
Enregistré dans:
| Publié dans: | Appl Environ Microbiol |
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| Auteurs principaux: | , , , , , , , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
American Society for Microbiology
2015
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4309687/ https://ncbi.nlm.nih.gov/pubmed/25501485 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.03483-14 |
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