Metabolomic profiles of the liquid state fermentation in co-culture of A. oryzae and Z. rouxii.
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DOI: 10.1016/j.fm.2021.103966
Abstract: Aspergillus oryzae and Zygosaccharomyces rouxii are the perquisites microorganisms in food fermentation due to the broad application prospects of their secondary metabolites. The co-culture strategy simulates the naturally occurring ecology by developing artificial microbial communities.… read more here.
Keywords: metabolomic profiles; fermentation; oryzae rouxii; culture ... See more keywords