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| Eiji Ichishima | ||||
| Nova Science Publishers, Inc. | ||||
| 2011 | ||||
| English | ||||
| 132 pages | ||||
| 4.4 MB | ||||
[tab] [content title="Summary"] Fungi, particularly species of Aspergillus, are among the most widely used organisms for synthesizing various enzymes and organic acids. Over the past millennium, hydrolytic enzymes derived from fungi have gained significant traction in Japanese fermentation industries. Molds such as Aspergillus oryzae, A. sojae, A. awamori, and A. saitoi play a crucial role in fermentation, enzyme technologies, and the food industry in Japan. This book delves into the catalytic and molecular properties of the unique enzymes sourced from Aspergillus fungi, highlighting their applications within Japanese bioindustries. [/content] [content title="Content"] [/content] [content title="Author(s)"] [/content] [/tab]
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