Modulation of Fatty Acid Composition of <i>Aspergillus oryzae</i> in Response to Ethanol Stress
The koji mold <i>Aspergillus oryzae</i> is widely adopted for producing rice wine, wherein koji mold saccharifies rice starch and sake yeast ferments glucose to ethanol. During rice wine brewing, the accumulating ethanol becomes a major source of stress for <i>A. oryzae</i>,...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-06-01
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| Series: | Microorganisms |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2607/7/6/158 |