Common genotypes (RFLP) within a diverse collection of yellow-green aspergilli used to produce traditional Oriental fermented foods

Author:

Wicklow Donald T.,McAlpin Cesaria E.,Peterson Stephen W.

Publisher

The Mycological Society of Japan

Subject

Ecology, Evolution, Behavior and Systematics

Reference49 articles.

1. Microbiology and biochemistry of miso (soy paste) fermentation;Abiose;Adv Appl Microbiol,1982

2. Heterodaryosis between Aspergillus oryzae cyclopiazonic aciddefective strains: method for estimating the risk of inducing toxin production among cyclopiazonic acid-defective industrial strains;Benkhemmar;Appl Environ Microbiol,1985

3. Non-aflatoxigenic Aspergillus parasiticus strains and their use in controlling aflatoxin contamination;Cole;U.S. Patent 5292661,1994

4. Non-toxigenic strain of Aspergillus oryzae and Aspergillus sojae for biocontrol of toxigenic fungi;Dorner;U.S. Patent no. 6,027,724,2000

5. Yellow-green Aspergillus strains used in Asian soybean fermentations;Flegel;ASEAN Food J,1988

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