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...

Fuld beskrivelse

Na minha lista:
Bibliografiske detaljer
Udgivet i:Microorganisms
Main Authors: Ma, Long, Fu, Lijun, Hu, Zhihong, Li, Yongkai, Zheng, Xing, Zhang, Zhe, Jiang, Chunmiao, Zeng, Bin
Format: Artigo
Sprog:Inglês
Udgivet: MDPI 2019
Fag:
Article
Online adgang: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
Tags: Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!

Lignende værker