Zobrazeno 1 - 10
of 516
pro vyhledávání: '"Aspergillus sojae"'
Autor:
Hamza Bacha, Anwar Hussain, Waheed Murad, Muhammad Irshad, Muhammad Hamayun, Asma A. Al-Huqail, Amjad Iqbal, Sajid Ali
Publikováno v:
Heliyon, Vol 10, Iss 15, Pp e35501- (2024)
The pervasive issue of heavy metal contamination in agricultural lands poses significant concerns and has wide-ranging implications for ecosystems. However, an encouraging solution lies in exploiting the potential of fungal endophytes to alleviate th
Externí odkaz:
https://doaj.org/article/c5aa5a0cc17d4c998fbfe055e6974cfe
Autor:
Sora Hayashida, Tatsuro Hagi, Miho Kobayashi, Ken-Ichi Kusumoto, Hideyuki Ohmori, Satoru Tomita, Satoshi Suzuki, Hideyuki Yamashita, Kaoru Sato, Takayuki Miura, Masaru Nomura
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 10, Pp 6701-6709 (2023)
ABSTRACT: Koji mold, classified in the genus Aspergillus, is used to produce traditional Japanese fermented foods such as miso, soy sauce, and sake. In recent years, the application of koji mold to cheese ripening has attracted attention, and cheese
Externí odkaz:
https://doaj.org/article/5fa007a6538048b899710122c0564e1c
Autor:
Perng-Kuang Chang, Sui Sheng T. Hua
Publikováno v:
Mycobiology, Vol 51, Iss 3, Pp 139-147 (2023)
AbstractAspergillus sojae has long been considered a domesticated strain of Aspergillus parasiticus. This study delineated relationships among the two species and an Aspergillus PWE36 isolate. Of 25 examined clustered aflatoxin genes of PWE36, 20 gen
Externí odkaz:
https://doaj.org/article/707b72f0b19541ec83186c9b6de450a8
Akademický článek
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Autor:
Elie Djenontin, Jean-Marc Costa, Bita Mousavi, Lin Do Ngoc Nguyen, Jacques Guillot, Laurence Delhaes, Françoise Botterel, Eric Dannaoui
Publikováno v:
Microorganisms, Vol 11, Iss 10, p 2429 (2023)
(1) Background: Aspergillus flavus is a cosmopolitan mold with medical, veterinary, and agronomic concerns. Its morphological similarity to other cryptic species of the Flavi section requires molecular identification techniques that are not routinely
Externí odkaz:
https://doaj.org/article/edf5528e9506469b90c32240ae9d9017
Autor:
Natsumi Ichikawa, Li Shiuan Ng, Saneyuki Makino, Luo Lin Goh, Yun Jia Lim, Ferdinandus, Hiroyuki Sasaki, Shigenobu Shibata, Chi-Lik Ken Lee
Publikováno v:
Metabolites, Vol 12, Iss 3, p 198 (2022)
Okara is a major by-product of soymilk and tofu production. Despite retaining abundant nutrients after the process, okara is often under-utilized. In this study, solid-state fermentation (SSF) of okara was carried out using a koji starter (containing
Externí odkaz:
https://doaj.org/article/d86e9f88d68242b39a005dd333c54714
Autor:
Duraisamy Elango, Velu Manikandan, Palaniyappan Jayanthi, Palanivel Velmurugan, Balasubramanian Balamuralikrishnan, Arumugam Veera Ravi, Muthugounder Subramaniam Shivakumar
Publikováno v:
Current Plant Biology, Vol 23, Iss , Pp 100153- (2020)
This study was intended to isolate and investigate endophytic fungi and its metabolite as an active biocontrol agent. Endophytic fungal secondary metabolites are considered as an effective and environmentally friendly alternative to synthetic chemica
Externí odkaz:
https://doaj.org/article/23cbbec1984b489bb37b9344f850575b
Akademický článek
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Autor:
Kotaro Ito, Asahi Matsuyama
Publikováno v:
Journal of Fungi, Vol 7, Iss 8, p 658 (2021)
Soy sauce is a traditional Japanese condiment produced from the fermentation of soybeans, wheat, and salt by three types of microorganisms, namely koji molds, halophilic lactic acid bacteria, and salt-tolerant yeast. The delicate balance between tast
Externí odkaz:
https://doaj.org/article/1b8a70e1687d4b4185be71ab41ec2bd5
Akademický článek
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