All Aspergillus oryzae articles
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NewsIncrease in cell volume and nuclear number of the Koji fungus enhances enzyme production capacity
This study revealed cellular traits of the koji fungus Aspergillus oryzae linked to enzyme production through cell biological analysis. The authors found that, over time in culture, hyphae thicken, resulting in a tenfold increase in cell volume. Simultaneously, the number of nuclei per hyphal cell also rises tenfold, exceeding 200.