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Genomic and transcriptomic comparison of Aspergillus oryzae strains: a case study in soy sauce koji fermentation
The filamentous fungus Aspergillus oryzae is used in soy sauce koji making due to its high productivity of hydrolytic enzymes. In this study, we compared the genomes and transcriptomes of an industrial strain RD2 and a strain with decreased fermentation performance TS2, aiming to explain their pheno...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Springer International Publishing
2018
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6105210/ https://www.ncbi.nlm.nih.gov/pubmed/29978373 http://dx.doi.org/10.1007/s10295-018-2059-8 |