Comparison and Analysis of the Genomes of Two Aspergillus oryzae Strains-Reference-Cited by-同舟云学术

Comparison and Analysis of the Genomes of Two Aspergillus oryzae Strains

Published:2013-08-05 Issue:32 Volume:61 Page:7805-7809
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhao Guozhong¹²,Yao Yunping¹,Chen Wei¹,Cao Xiaohong²

Affiliation:

1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, People’s Republic of China

2. Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Ministry of Education, Tianjin 300457, China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf400080g

Reference42 articles.

1. Functional properties of soy sauce and metabolism genes of strains for fermentation

2. Comparative proteome analysis of Aspergillus oryzae 3.042 and A. oryzae 100–8 strains: Towards the production of different soy sauce flavors

3. Genome sequencing and analysis of Aspergillus oryzae

4. Human and mouse proteases: a comparative genomic approach

5. Survey of the transcriptome of Aspergillus oryzae via massively parallel mRNA sequencing

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