Insights regarding sirtuin-dependent gene regulation during white koji production-Reference-Cited by-同舟云学术

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Insights regarding sirtuin-dependent gene regulation during white koji production

Published:2022-03-16 Issue:1 Volume:15 Page:92-95
ISSN:1942-0889
Container-title:Communicative & Integrative Biology
language:en
Short-container-title:Communicative & Integrative Biology

Author:

Futagami Taiki¹²^ORCID,Goto Masatoshi²³

Affiliation:

1. Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, Japan

2. United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan

3. Department of Applied Biochemistry and Food Science, Faculty of Agriculture, Saga University, Saga, Japan

Funder

JSPS KAKENHI

Nagase Science and Technology Foundation

Publisher

Informa UK Limited

Subject

General Agricultural and Biological Sciences

Link

https://www.tandfonline.com/doi/pdf/10.1080/19420889.2022.2051844

Reference17 articles.

1. Koji Starter and Koji World in Japan

2. Making Traditional Japanese Distilled Liquor, Shochu and Awamori, and the Contribution of White and Black Koji Fungi

3. Formation of acid-labile α-amylase during barley-koji production

4. Transcriptomic Analysis of Temperature Responses of Aspergillus kawachii during Barley Koji Production

5. Sirtuin SirD is involved in α-amylase activity and citric acid production in Aspergillus luchuensis mut. kawachii during a solid-state fermentation process

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