Molecular Analysis of the α-Amylase Gene, AstaaG1, from Shoyu Koji Mold, Aspergillus sojae KBN1340-Reference-Cited by-同舟云学术

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Molecular Analysis of the α-Amylase Gene, AstaaG1, from Shoyu Koji Mold, Aspergillus sojae KBN1340

Published:2013 Issue:2 Volume:19 Page:255-261
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

YOSHINO-YASUDA Shoko,FUJINO Emi,MATSUI Junko,KATO Masashi,KITAMOTO Noriyuki

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comparative proteome and volatile metabolome analysis of Aspergillus oryzae 3.042 and Aspergillus sojae 3.495 during koji fermentation;Food Research International;2023-03

2. Koji Molds for Japanese Soy Sauce Brewing: Characteristics and Key Enzymes;Journal of Fungi;2021-08-13

3. Evolution of Aspergillus oryzae before and after domestication inferred by large-scale comparative genomic analysis;DNA Research;2019-11-22

4. Construction of Quintuple Protease and Double Amylase Gene Deletant for Heterologous Protein Production in Aspergillus oryzae KBN616;Food Science and Technology Research;2015

5. 平成25年度における醤油の研究業績;JOURNAL OF THE BREWING SOCIETY OF JAPAN;2014

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