Invasive growth of Aspergillus oryzae in rice koji and increase of nuclear number

BACKGROUND: ‘Rice koji’ is a solid culture of Aspergillus oryzae on steamed rice grains. Multiple parallel fermentation, wherein saccharification of rice by A. oryzae and alcohol fermentation by the budding yeast occur simultaneously, leads to the formation of a variety of ingredients of Japanese sa...

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Vydáno v:Fungal Biol Biotechnol
Hlavní autoři: Yasui, Mizuki, Oda, Ken, Masuo, Shunsuke, Hosoda, Shuji, Katayama, Takuya, Maruyama, Jun-ichi, Takaya, Naoki, Takeshita, Norio
Médium: Artigo
Jazyk:Inglês
Vydáno: BioMed Central 2020
Témata:
Research
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7275602/
https://ncbi.nlm.nih.gov/pubmed/32518660
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s40694-020-00099-9
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