Analysis of the fungal population involved in Katsuobushi production-Reference-Cited by-同舟云学术

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Analysis of the fungal population involved in Katsuobushi production

Published:2020 Issue:4 Volume:66 Page:239-243
ISSN:0022-1260
Container-title:The Journal of General and Applied Microbiology
language:en
Short-container-title:J. Gen. Appl. Microbiol.

Author:

Kadooka Chihiro¹²,Nakamura Eri¹,Kubo Shingo³,Okutsu Kayu¹,Yoshizaki Yumiko¹²,Takamine Kazunori¹²,Tamaki Hisanori¹²,Futagami Taiki¹²

Affiliation:

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

2. United Graduate School of Agricultural Sciences, Kagoshima University

3. Division of Instrumental Analysis, Research Support Center, Kagoshima University

Publisher

Microbiology Research Foundation

Subject

Applied Microbiology and Biotechnology,Microbiology

Link

https://www.jstage.jst.go.jp/article/jgam/66/4/66_2019.09.003/_pdf

Reference24 articles.

1. Aoki, K., Matsubara, S., Umeda, M., Tachibanac, S., Doi, M. et al. (2013) Aspartic protease from Aspergillus (Eurotium) repens strain MK82 is involved in the hydrolysis and decolourisation of dried bonito (Katsuobushi). J. Sci. Food Agric., 93, 1349–1355.

2. Caporaso, J. G., Kuczynski, J., Stombaugh, J., Bittinger, K., Bushman, F. D. et al. (2010) QIIME allows analysis of high-throughput community sequencing data. Nat. Methods, 7, 335–336.

3. Chen, A. J., Hubka, V., Frisvad, J. C., Visagie, C. M., Houbraken, J. et al. (2017) Polyphasic taxonomy of Aspergillus section Aspergillus (formerly Eurotium), and its occurrence in indoor environments and food. Stud. Mycol., 88, 37–135.

4. Dimici, L. and Wada, S. (1994) Lipid changes in bonito meat in the katsuobushi processing and quality assessment of the commercial product based on lipid composition. J. Jpn. Oil Chem. Soc., 43, 470–478.

5. Doi, M. and Shuto, Y. (1995) Oxidation of acetophenone by Aspergillus species and their possible contribution to katsuobushi flavor. Biosci. Biotechnol. Biochem., 59, 2324–2325.

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4. Chromosome-Level Genome Sequence of Aspergillus chevalieri M1, Isolated from Katsuobushi;Microbiology Resource Announcements;2021-09-16

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