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Comparative Analysis of Aspergillus oryzae with Normal and Abnormal Color Conidia. 2014
School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, 51006 China ; Foshan Haitian Flavouring and Food Co., Ltd., Foshan, 528000 China.
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.
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