Mycelial penetration in rice koji and nuclear increase of Aspergillus oryzae
收藏NIAID Data Ecosystem2026-03-12 收录
下载链接：
https://www.ncbi.nlm.nih.gov/sra/DRP007393
下载链接
链接失效反馈官方服务：
资源简介：
"Rice koji" is a solid culture of Aspergillus oryzae on steamed rice grains. Simultaneous saccharification of rice by A. oryzae and alcohol fermentation by the budding yeast lead to the formation of a variety of ingredients of Japanese sake. We compared transcriptomes of A. oryzae in the different types of rice koji.
创建时间：
2021-06-16
