Metabolite Profiling and Anti-Aging Activity of Rice Koji Fermented with Aspergillus oryzae and Aspergillus cristatus: A Comparative Study

Rice koji, used as a starter for maximizing fermentation benefits, produces versatile end products depending on the inoculum microbes used. Here, we performed metabolite profiling to compare rice koji fermented with two important filamentous fungus, Aspergillus oryzae and A. cristatus, during 8 days...

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Detalles Bibliográficos
Autores principales: Lee, Hyunji, Lee, Sunmin, Kyung, Seoyeon, Ryu, Jeoungjin, Kang, Seunghyun, Park, Myeongsam, Lee, Choonghwan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8398186/
https://www.ncbi.nlm.nih.gov/pubmed/34436465
http://dx.doi.org/10.3390/metabo11080524

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8398186/
https://www.ncbi.nlm.nih.gov/pubmed/34436465
http://dx.doi.org/10.3390/metabo11080524

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