Comprehensive Secondary Metabolite Profiling Toward Delineating the Solid and Submerged-State Fermentation of Aspergillus oryzae KCCM 12698

Aspergillus oryzae has been commonly used to make koji, meju, and soy sauce in traditional food fermentation industries. However, the metabolic behaviors of A. oryzae during fermentation in various culture environments are largely uncharacterized. Thus, we performed time resolved (0, 4, 8, 12, 16 da...

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Bibliografiske detaljer
Udgivet i:Front Microbiol
Main Authors: Son, Su Y., Lee, Sunmin, Singh, Digar, Lee, Na-Rae, Lee, Dong-Yup, Lee, Choong H.
Format: Artigo
Sprog:Inglês
Udgivet: Frontiers Media S.A. 2018
Fag:
Microbiology
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC5981208/
https://ncbi.nlm.nih.gov/pubmed/29887844
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2018.01076
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