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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Bibliographic Details
Published in:Microorganisms
Main Authors: Ma, Long, Fu, Lijun, Hu, Zhihong, Li, Yongkai, Zheng, Xing, Zhang, Zhe, Jiang, Chunmiao, Zeng, Bin
Format: Artigo
Language:Inglês
Published: MDPI 2019
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Article
Online Access: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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