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Autor:
te Biesebeke, R., Ruijter, G., Rahardjo, Y.S.P., Hoogschagen, M.J., Heerikhuisen, M., Levin, A., van Driel, K.G.A., Schutyser, M.A.I., Dijksterhuis, J., Yang Zhu, Yang, Weber, F.J., de Vos, W.M., van den Hondel, K.A., Rinzema, A., Punt, P.J.
Publikováno v:
FEMS Yeast Research 2 (2002) 2
FEMS Yeast Research, 2, 2, 245-248
FEMS Yeast Research, 2(2), 245-248
FEMS Yeast Research, 2, 2, 245-248
FEMS Yeast Research, 2(2), 245-248
We report the progress of a multi-disciplinary research project on solid-state fermentation (SSF) of the filamentous fungus Aspergillus oryzae. The molecular and physiological aspects of the fungus in submerged fermentation (SmF) and SSF are compared
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::5ca09d1f372fef73d3a662b5a2bd6711
https://research.wur.nl/en/publications/aspergillus-oryzae-in-solid-state-and-submerged-fermentations-pro
https://research.wur.nl/en/publications/aspergillus-oryzae-in-solid-state-and-submerged-fermentations-pro
