Transcriptome and Proteome Expression Analysis of the Metabolism of Amino Acids by the Fungus Aspergillus oryzae in Fermented Soy Sauce

Amino acids comprise the majority of the flavor compounds in soy sauce. A portion of these amino acids are formed from the biosynthesis and metabolism of the fungus Aspergillus oryzae; however, the metabolic pathways leading to the formation of these amino acids in A. oryzae remain largely unknown....

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Detalles Bibliográficos
Autores principales: Zhao, Guozhong, Yao, Yunping, Wang, Chunling, Tian, Fengwei, Liu, Xiaoming, Hou, Lihua, Yang, Zhen, Zhao, Jianxin, Zhang, Hao, Cao, Xiaohong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2015
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4405012/
https://www.ncbi.nlm.nih.gov/pubmed/25945335
http://dx.doi.org/10.1155/2015/456802

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