Article

Population genomics of <i>Aspergillus sojae</i> is shaped by the food environment

2023-09-09

Abstract excerpt

Traditional fermented foods often contain specialized microorganisms adapted to the unique food environment. For example, the filamentous mold Aspergillus oryzae , used in saké fermentation, has evolved to thrive in starch-rich conditions compared to its wild ancestor, Aspergillus flavus . Similarly, Aspergillus sojae is used in soybean-based food fermentations ( e.g. miso and shochu) and is closely related to...

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Literature Corpus work: 810b7f03-90b4-5f74-8700-e4d394a974b2
DOI: 10.1101/2023.09.07.556736

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