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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...

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Detalles Bibliográficos
Autores principales:	Zhong, Yiyi, Lu, Xi, Xing, Lei, Ho, Shiu Woon Allen, Kwan, Hoi Shan
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Springer International Publishing 2018
Materias:	Applied Genomics & Systems Biotechnology - Original Paper
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

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