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Journal of Bioscience and Bioengineering, ISSN 1389-1723, 07/2017, Volume 124, Issue 1, pp. 62 - 70
The construction of an experimental system that can mimic koji making in the manufacturing setting of a sake brewery is initially required for the quantitative evaluation of mycelia grown on/in koji pellets (haze formation... 
Koji drying | Aspergillus oryzae | Internal haze | Koji-making | Haze formation | SOLID-STATE FERMENTATION | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | FOOD SCIENCE & TECHNOLOGY | RICE-KOJI | Mycelium - metabolism | Reproducibility of Results | Desiccation | Oryza - microbiology | Alcoholic Beverages - microbiology | Food Handling | Fermentation | Aspergillus oryzae - metabolism | Analysis
Journal Article
Journal of Bioscience and Bioengineering, ISSN 1389-1723, 08/2019, Volume 128, Issue 2, pp. 177 - 182
.... Cellulase reagent from genus Trichoderma was used instead of rice koji, because rice koji for sake brewing produces extremely low levels of xylan-degrading enzymes... 
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
Food chemistry, ISSN 0308-8146, 2018, Volume 266, pp. 161 - 169
Journal Article
Journal of bioscience and bioengineering, ISSN 1389-1723, 2019, Volume 127, Issue 5, pp. 570 - 574
Koji amazake, prepared from rice koji, is a traditional Japanese sweet beverage. The main source of sweetness is glucose derived from rice starch following digestion by enzymes of Aspergillus oryzae during saccharification... 
Koji | Saccharification | Amazake | Sophorose | Oligosaccharide | THERMAL-STABILITY | ACID | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | FOOD SCIENCE & TECHNOLOGY | Temperature | Aspergillus oryzae - enzymology | Oryza - metabolism | Oligosaccharides - chemistry | Oryza - microbiology | Oryza - chemistry | Oligosaccharides - metabolism | Fermentation | Alcoholic Beverages - analysis | Aspergillus oryzae - metabolism | Aspergillus oryzae - chemistry | Enzymes | Glucose | Beverages | Dextrose
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 08/2016, Volume 51, Issue 8, pp. 1888 - 1899
Summary The effects of rice koji inoculated with Aspergillus luchuensis on the biochemical and sensory properties of fish sauce produced from sailfin sandfish... 
sailfin sandfish | biochemical properties | Aspergillus luchuensis | low‐salt fish sauce | rice koji | low-salt fish sauce | FOOD SCIENCE & TECHNOLOGY | FERMENTATION | BY-PRODUCTS | Sauces | Analysis | Biochemistry | Food science | Sensory perception | Rice | Condiments | Koji | Aspergillus | Sandfish | Amino acids | Fish | Nitrogen
Journal Article
Journal of Microbiology and Biotechnology, ISSN 1017-7825, 12/2018, Volume 28, Issue 12, pp. 1971 - 1981
In this study, we investigated the altered enzymatic activities and metabolite profiles of koji fermented using varying permutations of Aspergillus oryzae and/or Bacillus amyloliquefaciens... 
Koji fermentation | Bacillus amyloliquefaciens | Aspergillus oryzae | Sequential inoculation | Co-inoculation | QUALITY | MEJU | MICROBIOLOGY | sequential inoculation | NIGER | SUBTILIS | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | LACTIC-ACID BACTERIA | co-inoculation | STARTER CULTURES | FERMENTED FOODS | RICE | 생물학
Journal Article
Journal of Food Science and Technology, ISSN 0022-1155, 2/2016, Volume 53, Issue 2, pp. 1004 - 1013
.... Different kinds of gochujang products were prepared based on combinations of a fungal rice koji with two kinds of bacterial soybean mejus... 
Chemistry | Fermented gochujang | Food Science | Anti-obesity | Nutrition | Rice koji | Chemistry/Food Science, general | Soybean meju | LEPTIN | OBESITY | ASSAY | FOOD SCIENCE & TECHNOLOGY | RESISTANCE | FAT | GENISTEIN | ADIPOSE-TISSUE | Fungi | Studies | Obesity | Enzymes | Soybeans | Analysis | Bacteria | Biosynthesis | Food science | Fermentation | Fatty acids | Original
Journal Article
Food science and biotechnology, ISSN 2092-6456, 2018, Volume 27, Issue 2, pp. 479 - 488
In this study, a selected γ-aminobutyric acid (GABA)-rich Malaysian strain Aspergillus oryzae NSK was collected from soy sauce koji... 
Chemistry | Cane molasses | Koji fermentation | Food Science | Nutrition | Aspergillus oryzae | Soy sauce | GABA | LACTIC-ACID | RICE GERM | FOOD SCIENCE & TECHNOLOGY | RATS | BEET MOLASSES | MONACOLIN-K | FERMENTATION | MONASCUS | JUICE
Journal Article
Journal of Bioscience and Bioengineering, ISSN 1389-1723, 08/2013, Volume 116, Issue 2, pp. 209 - 213
Journal Article