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Comprehensive Secondary Metabolite Profiling Toward Delineating the Solid and Submerged-State Fermentation of Aspergillus oryzae KCCM 12698

Aspergillus oryzae has been commonly used to make koji, meju, and soy sauce in traditional food fermentation industries. However, the metabolic behaviors of A. oryzae during fermentation in various culture environments are largely uncharacterized. Thus, we performed time resolved (0, 4, 8, 12, 16 da...

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Detalles Bibliográficos
Autores principales:	Son, Su Y., Lee, Sunmin, Singh, Digar, Lee, Na-Rae, Lee, Dong-Yup, Lee, Choong H.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2018
Materias:	Microbiology
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5981208/ https://www.ncbi.nlm.nih.gov/pubmed/29887844 http://dx.doi.org/10.3389/fmicb.2018.01076

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