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Invasive growth of Aspergillus oryzae in rice koji and increase of nuclear number
BACKGROUND: ‘Rice koji’ is a solid culture of Aspergillus oryzae on steamed rice grains. Multiple parallel fermentation, wherein saccharification of rice by A. oryzae and alcohol fermentation by the budding yeast occur simultaneously, leads to the formation of a variety of ingredients of Japanese sa...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
BioMed Central
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7275602/ https://www.ncbi.nlm.nih.gov/pubmed/32518660 http://dx.doi.org/10.1186/s40694-020-00099-9 |