title: Comparative Analysis of Aspergillus oryzae with Normal and Abnormal Color Conidia.
abstract: This study focuses on the characteristic of strains with anomalous color conidium and compares with normal color conidium. Comparative analysis of enzymes activity and extracellular proteins revealed that A. oryzae with anomalous color conidium was not different from the strain with normal color conidium. In addition, A. oryzae with anomalous color conidium could not influence the palatability and quality of the soy sauce. These findings provide an insight into A. oryzae with anomalous color conidium.
authors.affiliation: School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, 51006 China ; Foshan Haitian Flavouring and Food Co., Ltd., Foshan, 528000 China.
authors.forename: Mao
authors.initials: M
authors.lastname: Ye
authors.affiliation: School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, 51006 China.
authors.forename: Ying
authors.initials: Y
authors.lastname: Lin
authors.affiliation: Foshan Haitian Flavouring and Food Co., Ltd., Foshan, 528000 China.
authors.forename: Wenbiao
authors.initials: W
authors.lastname: Huang
authors.affiliation: Foshan Haitian Flavouring and Food Co., Ltd., Foshan, 528000 China.
authors.forename: Jinhua
authors.initials: J
authors.lastname: Wei
keywords: Aspergillus oryzae; Characteristic; Color; Conidium; Soy sauce