Cargando…
Genomics of Aspergillus oryzae: Learning from the History of Koji Mold and Exploration of Its Future
At a time when the notion of microorganisms did not exist, our ancestors empirically established methods for the production of various fermentation foods: miso (bean curd seasoning) and shoyu (soy sauce), both of which have been widely used and are essential for Japanese cooking, and sake, a magical...
| Autores principales: | , , |
|---|---|
| Formato: | Texto |
| Lenguaje: | English |
| Publicado: |
Oxford University Press
2008
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2575883/ https://www.ncbi.nlm.nih.gov/pubmed/18820080 http://dx.doi.org/10.1093/dnares/dsn020 |