ferment koji Aspergillus oryzae
Selected indexed studies
- The ancient koji mold (Aspergillus oryzae) as a modern biotechnological tool. (Bioresour Bioprocess, 2021) [PMID:38650252]
- Development of koji by culturing Aspergillus oryzae on nori (Pyropia yezoensis). (J Biosci Bioeng, 2019) [PMID:30146188]
- Effects of Aspergillus oryzae-derived rice-koji protein on the sake metabolome. (Appl Environ Microbiol, 2026) [PMID:41711450]
_Worker-drafted node — pending editorial review._
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Sources
- Fermentation and the microbial community of Japanese koji and miso: A review. (2021) pubmed
- Development of koji by culturing Aspergillus oryzae on nori (Pyropia yezoensis). (2019) pubmed
- Isolation and characterization of koji mold (Aspergillus oryzae) from nature in Niigata. (2024) pubmed
- The ancient koji mold (Aspergillus oryzae) as a modern biotechnological tool. (2021) pubmed
- Effects of Aspergillus oryzae-derived rice-koji protein on the sake metabolome. (2026) pubmed
- Invasive growth of Aspergillus oryzae in rice koji and increase of nuclear number. (2020) pubmed
- The differences between broad bean koji fermented in laboratory and factory conditions by an efficient Aspergillus oryzae. (2023) pubmed
- Genomics of Aspergillus oryzae: learning from the history of Koji mold and exploration of its future. (2008) pubmed
- Comparative proteome and volatile metabolome analysis of Aspergillus oryzae 3.042 and Aspergillus sojae 3.495 during koji fermentation. (2023) pubmed
- Impacts of Aspergillus oryzae 3.042 on the flavor formation pathway in Cantonese soy sauce koji. (2024) pubmed