Molecular Characterization of the Relationships among Amylomyces rouxii, Rhizopus oryzae, and Rhizopus delemar
スポンサーリンク
概要
- 論文の詳細を見る
Twenty-one strains of Amylomyces rouxii isolated from starters of Asian fermented foods were divided into two groups, lactic acid (LA) and fumaric and malic acid (FMA) producers, by organic acid productivity in liquid culture. Phylogenetic analysis based on the ldhB gene, ribosomal RNA encoding DNA (rDNA) internal transcribed spacer (ITS) sequence, and genome-wide amplified fragment length polymorphism (AFLP) revealed that A. rouxii was grouped into two major clusters as to organic acid accumulation, corresponding to Rhizopus oryzae and Rhizopus delemar. These observations suggest that the species A. rouxii is composed of two distinct types, derived from R. oryzae or R. delemar via domestication in the starters.
著者
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ODA Yuji
Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, Obihiro
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Abe Ayumi
Research Faculty of Agriculture, Hokkaido University
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Asano Kozo
Research Faculty of Agriculture, Hokkaido University
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Sone Teruo
Research Faculty of Agriculture, Hokkaido University
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Sujaya Inengah
Northern Advancement Center For Science And Technology
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Kito Hideki
Research Faculty of Agriculture, Hokkaido University
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Sujaya I-Nengah
The Study Program of Public Health Science, Udayana University
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