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Effects of Nitrogen and Phosphorus Limitation on Fatty Acid Contents in Aspergillus oryzae
Aspergillus oryzae, commonly known as koji mold, has been widely used for the large-scale production of food products (sake, makgeolli, and soy sauce) and can accumulate a high level of lipids. In the present study, we showed the dynamic changes in A. oryzae mycelium growth and conidia formation und...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8566876/ https://www.ncbi.nlm.nih.gov/pubmed/34745041 http://dx.doi.org/10.3389/fmicb.2021.739569 |