来自Aspergillus oryzae的米-koji蛋白对糖果代谢的作用

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Updated: Jun 28, 2026

Repeatable Stair-step Assay to Access the Allelopathic Potential of Weedy Rice (Oryza sativa ssp.)
09:00

Repeatable Stair-step Assay to Access the Allelopathic Potential of Weedy Rice (Oryza sativa ssp.)

Published on: January 28, 2020

Ryousuke Kataoka1, Shinichiro Fukuhara1,2, Shingo Kakiuchi1,2

  • 1National Research Institute of Brewing, Higashi-hiroshima, Hiroshima, Japan.

Applied and environmental microbiology
|February 19, 2026
PubMed
概括

研究人员使用蛋白质组分析确定了子蛋白质 (RKPs),并创建了基因破坏剂,以研究它们对酒造的影响. 删除这些RKP改变了真菌生长,并显著改变了 sake.

关键词:
亚斯伯吉illus oryzae 是一个植物.日本的萨克 日本的萨克.液体染色学 质谱学 质谱学代谢组代谢组的代谢蛋白质组是蛋白质组的组成部分.米饭-科吉 (kojiji) 是一个大米.

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