Metabolomic Profiles of Aspergillus oryzae and Bacillus amyloliquefaciens During Rice Koji Fermentation

Rice koji, used early in the manufacturing process for many fermented foods, produces diverse metabolites and enzymes during fermentation. Using gas chromatography time-of-flight mass spectrometry (GC-TOF-MS), ultrahigh-performance liquid chromatography linear trap quadrupole ion trap tandem mass sp...

Descripción completa

Detalles Bibliográficos
Autores principales: Lee, Da Eun, Lee, Sunmin, Jang, Eun Seok, Shin, Hye Won, Moon, Byoung Seok, Lee, Choong Hwan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6273993/
https://www.ncbi.nlm.nih.gov/pubmed/27314317
http://dx.doi.org/10.3390/molecules21060773

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6273993/
https://www.ncbi.nlm.nih.gov/pubmed/27314317
http://dx.doi.org/10.3390/molecules21060773

Ejemplares similares