DRP007393
Mycelial penetration in rice koji and nuclear increase of Aspergillus oryzae
"Rice koji" is a solid culture of Aspergillus oryzae on steamed rice grains. Simultaneous saccharification of rice by A. oryzae and alcohol fermentation by the budding yeast lead to the formation of a variety of ingredients of Japanese sake. We compared transcriptomes of A. oryzae in the different types of rice koji.