Comparative proteome and volatile metabolome analysis of Aspergillus oryzae 3.042 and Aspergillus sojae 3.495 during koji fermentation
Jingyao Li, Bin Liu, Xiaojuan Feng, Mengli Zhang, Tingting Ding, Yue Zhao, Chunling Wang
Topics & Concepts
Aspergillus oryzaeFermentationBiochemistryChemistrySolid-state fermentationMetabolomeEnzymeFood scienceProteomeArabitolAminopeptidaseCellulaseMetaboliteAmino acidXylitolLeucineFood Quality and Safety StudiesProbiotics and Fermented FoodsFermentation and Sensory Analysis