Genome sequencing of industrial Asperigillus koji strains
收藏NIAID Data Ecosystem2026-03-10 收录
下载链接：
https://www.ncbi.nlm.nih.gov/bioproject/PRJDB7744
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资源简介：
Aspergillus oryzae, A. sojae, and A. luchuensis are essential food microorganisms for Japanese traditional fermented foods. A large number of domesticated strains with variety of physiological and biochemical characteristics have been used for industrial food production. Comparative genome analysis of these strains can clarify intraspecific variations and the differences among the closely related species.
创建时间：
2018-12-06
