Cell biology of the Koji mold Aspergillus oryzae.

@article{Kitamoto2015CellBO,
  title={Cell biology of the Koji mold Aspergillus oryzae.},
  author={Katsuhiko Kitamoto},
  journal={Bioscience, biotechnology, and biochemistry},
  year={2015},
  volume={79 6},
  pages={863-9}
}
Koji mold, Aspergillus oryzae, has been used for the production of sake, miso, and soy sauce for more than one thousand years in Japan. Due to the importance, A. oryzae has been designated as the national micro-organism of Japan (Koku-kin). A. oryzae has been intensively studied in the past century, with most investigations focusing on breeding techniques and developing methods for Koji making for sake brewing. However, the understanding of fundamental biology of A. oryzae remains relatively… CONTINUE READING
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