Katherine Chacon-Vargas

Sep 9, 2023 | biorxiv.org | Elizabeth Eaton |Shu Zhao |Kimberly L Acevedo |Katherine Chacon-Vargas

AbstractTraditional fermented foods often contain specialized microorganisms adapted to the unique food environment. For example, the filamentous mold Aspergillus oryzae, used in sake 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 Aspergillus parasiticus. Here, we investigated the impact of long-term A.