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Candela Sánchez-Girón Barba

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Open access Jul 2026

pAo: A Consensus Genome-Scale Metabolic Model for Aspergillus oryzae Capturing Intraspecies Diversity

Aspergillus oryzae (koji mold) is a key microorganism in traditional food fermentations including soy sauce, sake, and miso and is important in novel culinary applications and modern biotechnology, such as sustainable meat alternatives and enzyme production. Despite its industrial importance, until recently, the most r...

Jeroen Gilis, C. R. B. van der Luijt, Marilena Feller et al. · 0 citations

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