Modulation of Fatty Acid Composition of Aspergillus oryzae in Response to Ethanol Stress

The koji mold Aspergillus oryzae is widely adopted for producing rice wine, wherein koji mold saccharifies rice starch and sake yeast ferments glucose to ethanol. During rice wine brewing, the accumulating ethanol becomes a major source of stress for A. oryzae, and there is a decline in hydrolysis e...

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Detalles Bibliográficos
Autores principales: Ma, Long, Fu, Lijun, Hu, Zhihong, Li, Yongkai, Zheng, Xing, Zhang, Zhe, Jiang, Chunmiao, Zeng, Bin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6616634/
https://www.ncbi.nlm.nih.gov/pubmed/31159383
http://dx.doi.org/10.3390/microorganisms7060158

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6616634/
https://www.ncbi.nlm.nih.gov/pubmed/31159383
http://dx.doi.org/10.3390/microorganisms7060158

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