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Modulation of Fatty Acid Composition of Aspergillus oryzae in Response to Ethanol Stress
The koji mold Aspergillus oryzae is widely adopted for producing rice wine, wherein koji mold saccharifies rice starch and sake yeast ferments glucose to ethanol. During rice wine brewing, the accumulating ethanol becomes a major source of stress for A. oryzae, and there is a decline in hydrolysis e...
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| Publicat a: | Microorganisms |
|---|---|
| Autors principals: | , , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2019
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6616634/ https://ncbi.nlm.nih.gov/pubmed/31159383 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/microorganisms7060158 |
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