Transcriptome and Proteome Expression Analysis of the Metabolism of Amino Acids by the Fungus Aspergillus oryzae in Fermented Soy Sauce

Amino acids comprise the majority of the flavor compounds in soy sauce. A portion of these amino acids are formed from the biosynthesis and metabolism of the fungus Aspergillus oryzae; however, the metabolic pathways leading to the formation of these amino acids in A. oryzae remain largely unknown....

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Detalhes bibliográficos
Publicado no:Biomed Res Int
Main Authors: Zhao, Guozhong, Yao, Yunping, Wang, Chunling, Tian, Fengwei, Liu, Xiaoming, Hou, Lihua, Yang, Zhen, Zhao, Jianxin, Zhang, Hao, Cao, Xiaohong
Formato: Artigo
Idioma:Inglês
Publicado em: Hindawi Publishing Corporation 2015
Assuntos:
Research Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC4405012/
https://ncbi.nlm.nih.gov/pubmed/25945335
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2015/456802
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