Metabolomic Profiles of Aspergillus oryzae and Bacillus amyloliquefaciens During Rice Koji Fermentation

Rice koji, used early in the manufacturing process for many fermented foods, produces diverse metabolites and enzymes during fermentation. Using gas chromatography time-of-flight mass spectrometry (GC-TOF-MS), ultrahigh-performance liquid chromatography linear trap quadrupole ion trap tandem mass sp...

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Vydáno v:Molecules
Hlavní autoři: Lee, Da Eun, Lee, Sunmin, Jang, Eun Seok, Shin, Hye Won, Moon, Byoung Seok, Lee, Choong Hwan
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI 2016
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Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC6273993/
https://ncbi.nlm.nih.gov/pubmed/27314317
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules21060773
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