Production and Characterization of a New α-Glucosidase Inhibitory Peptide from Aspergillus oryzae N159-1
An α-glucosidase inhibitor was developed from Aspergillus oryzae N159-1, which was screened from traditional fermented Korean foods. The intracellular concentration of the inhibitor reached its highest level when the fungus was cultured in tryptic soy broth medium at 27℃ for five days. The inhibitor...
| Main Authors: | , , |
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| Format: | Online |
| Language: | English |
| Published: |
The Korean Society of Mycology
2013
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| Online Access: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3817230/ |