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...