15 Gbit/in2 recording on a DWDD disc using a land/groove substrate with a red laser enabled by a side-wall-annealing process

Application of denaturing gradient gel electrophoresis to microbial diversity analysis in Chinese Douchi

“…Being a culture starter, Aspergillus oryzae had been purposely used in most Aspergillus ‐type Chinese Douchis during the koji‐making process4, 5, 10 to hydrolyse isoflavonoid glyocosides in soybeans into aglycon isoflavonoids, and the latter can be transformed further into more potent bioactive compounds 24, 25. Interestingly, our previous studies showed that A. oryzae had only been detected as an absolutely predominant strain during the koji‐making stage1 and the initial phase of the post‐fermentation stage (unpublished data) of DXY Douchi, and then reduced to undetectable levels for DGGE, suggesting that the A. oryzae played a key role in creating a suitable living environment for the growth of ‘beneficial and contaminated’ bacteria and fungi during Douchi fermentation.…”