SAMN31539809
External Id
Southwest University
INSDC center name
2022-10-31T00:00:00Z
INSDC first public
2022-11-02T14:14:04.843Z
INSDC last update
live
INSDC status
Microbe, viral or environmental
NCBI submission model
Microbe.1.0
NCBI submission package
2017-09-01
collection_date
Mucor racemosus is the predominant fungal strain in the koji-making stage of the fermentation of Yongchuan douchi (Mucor-type). M. racemosus secretes a variety of proteases, lipases, and glycases throughout the entire fermentation process, enabling the decomposition of proteins, fats, and starch into constituent compounds that provide the Mucor-type douchi with its unique flavor, nutritional properties, and physiological functions. However, at present, there is a lack of information on the genetic information of fungal strains, including M. racemosus, in that are vital for the koji-making step of Yongchuan douchi fermentation.
description
China:Chongqing
geo_loc_name
Yongchuan douchi
host
Mucor racemosus
http://purl.obolibrary.org/obo/NCBITaxon_4841
organism
cell culture
sample_type
C
strain
Mucor racemosus C isolate Yongchuan Douchi
title