Phenotypic, Genomic, and Transcriptomic Comparison of Industrial Aspergillus oryzae Used in Chinese and Japanese Soy Sauce: Analysis of Key Proteolytic Enzymes Produced by Koji Molds

Aspergillus oryzae, which generates numerous enzymes for the breakdown of raw materials, is an essential koji mold in soy sauce production. For better soy sauce productivity and flavor quality, China and Japan have developed their own industrial A. oryzae strains at distinct evolutionary branches fo...

Descripción completa

Detalles Bibliográficos
Autores principales: Zhang, Lijie, Kang, Le, Xu, Yan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Society for Microbiology 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10100866/
https://www.ncbi.nlm.nih.gov/pubmed/36744888
http://dx.doi.org/10.1128/spectrum.00836-22

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10100866/
https://www.ncbi.nlm.nih.gov/pubmed/36744888
http://dx.doi.org/10.1128/spectrum.00836-22

Ejemplares similares