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Journal of Bioscience and Bioengineering, ISSN 1389-1723, 08/2019, Volume 128, Issue 2, pp. 177 - 182
The enzymes responsible for acceleration of ferulic acid and ethyl ferulate formation in sake mash were studied. Ferulic acid and ethyl ferulate are formed... 
Koji | GH10 xylanase | GH11 xylanase | Sake | Rice | Ferulic acid | DEGRADING ENZYMES | XYLANASE | QUANTITIES | FOOD SCIENCE & TECHNOLOGY | TASTE | MECHANISMS | ASPERGILLUS-ORYZAE | RELEASE | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | PURIFICATION | MOLECULAR-CLONING | PROTEINS | Enzymes | Amino acids | Powders | Chemical tests and reagents | Analysis
Journal Article
Journal Article
Applied and Environmental Microbiology, ISSN 0099-2240, 06/2015, Volume 81, Issue 11, p. 3688
  In nature, different microorganisms create communities through their physiochemical and metabolic interactions. Many fermenting microbes, such as yeasts,... 
Cell culture | Membranes | Yeast | Microbiology | Fermentation
Journal Article
Food Science and Technology Research, ISSN 1344-6606, 2014, Volume 20, Issue 6, pp. 1267 - 1270
In this study, we investigated the use of koji molds for starch hydrolysis in unripe apples. During preliminary assessments of storage conditions, starch was... 
starch | koji mold | Aspergillus oryzae | unripe apple | hydrolysis | Hydrolysis | Koji mold | Unripe apple | Starch | FOOD SCIENCE & TECHNOLOGY | SUBMERGED CULTURE | GLUCOAMYLASE | ALPHA-AMYLASE
Journal Article
Food Science and Technology Research, ISSN 1344-6606, 11/2014, Volume 20, Issue 6, p. 1267
  In this study, we investigated the use of koji molds for starch hydrolysis in unripe apples. During preliminary assessments of storage conditions, starch was... 
Journal Article
Food Science and Technology Research, ISSN 1344-6606, 01/2014, Volume 20, Issue 6, pp. 1267 - 1267
In this study, we investigated the use of koji molds for starch hydrolysis in unripe apples. During preliminary assessments of storage conditions, starch was... 
Productivity | Koji | Hydrolysis | Screening | Cellulase | Molds | Starches | Assessments
Journal Article
Bioscience, biotechnology, and biochemistry, 03/2018, p. 1
Green tea leaves fermented with Aspergillus luchuensis var kawachii kitahara (Cha-Koji) are a health food containing live A. luchuensis. In this study, we... 
Journal Article
Bioscience, Biotechnology, and Biochemistry, ISSN 0916-8451, 01/2012, Volume 76, Issue 1, pp. 193 - 195
Journal Article
Journal of Bioscience and Bioengineering, ISSN 1389-1723, 2006, Volume 102, Issue 4, pp. 340 - 345
The digestion of proteins in steamed rice grains by sake enzymes under simulated sake mash conditions was analyzed by comparing the hydrolysis of steamed rice... 
koji | rice | sake | protein body (PB) | YEAST | MUTANTS | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | FOOD SCIENCE & TECHNOLOGY | SEED MASH | ASPERGILLUS-ORYZAE | BY-PRODUCTS | PEPTIDE UPTAKE | Enzymes - chemistry | Seeds - metabolism | Oryza - metabolism | Plant Proteins - chemistry | Steam | Alcoholic Beverages | Enzyme Activation | Edible Grain - chemistry | Enzymes | Public television | Peptides | Proteolysis | Analysis
Journal Article
Analytical Sciences, ISSN 0910-6340, 08/2017, Volume 33, Issue 8, p. 979
Stable hydrogen and oxygen isotopic compositions (δD and δ18O values, respectively) were analyzed for “sake,” a traditional Japanese alcohol beverage, to... 
Koji | Oxygen | Alcohol | Brewing | Isotopes | Breweries | Hydrogen ion concentration
Journal Article
Journal of Bioscience and Bioengineering, ISSN 1389-1723, 2003, Volume 95, Issue 2, pp. 206 - 206
Journal Article
Applied Microbiology and Biotechnology, ISSN 0175-7598, 2/1997, Volume 47, Issue 2, pp. 127 - 131
Interspecific protoplast fusion between␣Aspergillus terreus, an itaconic acid producer, and A.␣usamii, a glucoamylase producer, was done to breed new koji... 
STRAINS | NIGER | ORYZAE | SOJAE | K DB BIOTECHNOLOGY & APPLIED MICROBIOLOGY | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | HYBRIDIZATION | NIDULANS | Acids
Journal Article
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