Aspergillus: Introduction

P. K. Chang, B. W. Horn, Keietsu Abe, Katsuya Gomi

研究成果: Chapter

4 被引用数 (Scopus)

抄録

Species in the genus Aspergillus possess versatile metabolic activities that affect our daily life both positively and negatively. Aspergillus flavus and Aspergillus oryzae are closely related fungi. Although the former is able to produce carcinogenic aflatoxins and is an etiological agent of aspergillosis, the latter has many commercial applications, including as a rich source of industrial enzymes, as a starter culture of fermented beverages and foods, and as a host for the production of recombinant proteins. Recent advances at the molecular and genome levels are enhancing our ability to prevent aflatoxin contamination on crops by A. flavus as well as harness and explore the beneficial attributes of A. oryzae.

本文言語English
ホスト出版物のタイトルEncyclopedia of Food Microbiology
ホスト出版物のサブタイトルSecond Edition
出版社Elsevier Inc.
ページ77-82
ページ数6
ISBN(電子版)9780123847331
ISBN(印刷版)9780123847300
DOI
出版ステータスPublished - 2014 4 2

ASJC Scopus subject areas

  • 医学(全般)

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