BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

192 related articles for article (PubMed ID: 19129648)

  • 1. Analysis of extracellular proteins of Aspergillus oryzae grown on soy sauce koji.
    Liang Y; Pan L; Lin Y
    Biosci Biotechnol Biochem; 2009 Jan; 73(1):192-5. PubMed ID: 19129648
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Secretome of Aspergillus oryzae in Shaoxing rice wine koji.
    Zhang B; Guan ZB; Cao Y; Xie GF; Lu J
    Int J Food Microbiol; 2012 Apr; 155(3):113-9. PubMed ID: 22341915
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Development of koji by culturing Aspergillus oryzae on nori (Pyropia yezoensis).
    Uchida M; Hideshima N; Araki T
    J Biosci Bioeng; 2019 Feb; 127(2):183-189. PubMed ID: 30146188
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of Lactobacillus plantarum or Enterococcus faecalis as co-inoculants with Aspergillus oryzae in koji making on the physicochemical properties of soy sauce.
    Zhang X; Liu Z; Kang B; Huang Y; Fu C; Li W; Wu Q; Liu Z; Li D; Wang C; Xu N
    J Food Sci; 2022 Feb; 87(2):714-727. PubMed ID: 35049049
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Comparative proteome analysis of Aspergillus oryzae 3.042 and A. oryzae 100-8 strains: Towards the production of different soy sauce flavors.
    Zhao G; Hou L; Yao Y; Wang C; Cao X
    J Proteomics; 2012 Jul; 75(13):3914-24. PubMed ID: 22634401
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Comparative proteome and volatile metabolome analysis of Aspergillus oryzae 3.042 and Aspergillus sojae 3.495 during koji fermentation.
    Li J; Liu B; Feng X; Zhang M; Ding T; Zhao Y; Wang C
    Food Res Int; 2023 Mar; 165():112527. PubMed ID: 36869527
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Enhancing Activities of Salt-Tolerant Proteases Secreted by
    Gao X; Liu E; Yin Y; Yang L; Huang Q; Chen S; Ho CT
    J Agric Food Chem; 2020 Mar; 68(9):2757-2764. PubMed ID: 32026695
    [No Abstract]   [Full Text] [Related]  

  • 8. Transcriptome and Proteome Expression Analysis of the Metabolism of Amino Acids by the Fungus Aspergillus oryzae in Fermented Soy Sauce.
    Zhao G; Yao Y; Wang C; Tian F; Liu X; Hou L; Yang Z; Zhao J; Zhang H; Cao X
    Biomed Res Int; 2015; 2015():456802. PubMed ID: 25945335
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of koji-making with mixed strains on physicochemical and sensory properties of Chinese-type soy sauce.
    Chen ZY; Feng YZ; Cui C; Zhao HF; Zhao MM
    J Sci Food Agric; 2015 Aug; 95(10):2145-54. PubMed ID: 25312834
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Improvement of the quality of soy sauce by reducing enzyme activity in Aspergillus oryzae.
    Ding C; Meng M; Jiang Y; Hou L
    Food Chem; 2019 Sep; 292():81-89. PubMed ID: 31054696
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Phenotypic, Genomic, and Transcriptomic Comparison of Industrial Aspergillus oryzae Used in Chinese and Japanese Soy Sauce: Analysis of Key Proteolytic Enzymes Produced by Koji Molds.
    Zhang L; Kang L; Xu Y
    Microbiol Spectr; 2023 Feb; 11(2):e0083622. PubMed ID: 36744888
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) production.
    Ab Kadir S; Wan-Mohtar WA; Mohammad R; Abdul Halim Lim S; Sabo Mohammed A; Saari N
    J Ind Microbiol Biotechnol; 2016 Oct; 43(10):1387-95. PubMed ID: 27541157
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Reduction of the degradation activity of umami-enhancing purinic ribonucleotide supplement in miso by the targeted suppression of acid phosphatases in the Aspergillus oryzae starter culture.
    Marui J; Tada S; Fukuoka M; Wagu Y; Shiraishi Y; Kitamoto N; Sugimoto T; Hattori R; Suzuki S; Kusumoto K
    Int J Food Microbiol; 2013 Sep; 166(2):238-43. PubMed ID: 23973834
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Survival strategy of the salt-tolerant lactic acid bacterium, Tetragenococcus halophilus, to counteract koji mold, Aspergillus oryzae, in soy sauce brewing.
    Nishimura I; Shinohara Y; Oguma T; Koyama Y
    Biosci Biotechnol Biochem; 2018 Aug; 82(8):1437-1443. PubMed ID: 29629630
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Autolysis of Aspergillus oryzae Mycelium and Effect on Volatile Flavor Compounds of Soy Sauce.
    Xu N; Liu Y; Hu Y; Zhou M; Wang C; Li D
    J Food Sci; 2016 Aug; 81(8):C1883-90. PubMed ID: 27464006
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Exploring the flavor formation mechanism under osmotic conditions during soy sauce fermentation in Aspergillus oryzae by proteomic analysis.
    Zhao G; Liu C; Li S; Wang X; Yao Y
    Food Funct; 2020 Jan; 11(1):640-648. PubMed ID: 31895399
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Microbial composition during Chinese soy sauce koji-making based on culture dependent and independent methods.
    Yan YZ; Qian YL; Ji FD; Chen JY; Han BZ
    Food Microbiol; 2013 May; 34(1):189-95. PubMed ID: 23498197
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Structural analysis of cerebrosides from Aspergillus fungi: the existence of galactosylceramide in A. oryzae.
    Tani Y; Amaishi Y; Funatsu T; Ito M; Itonori S; Hata Y; Ashida H; Yamamoto K
    Biotechnol Lett; 2014 Dec; 36(12):2507-13. PubMed ID: 25129050
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Cell biology of the Koji mold Aspergillus oryzae.
    Kitamoto K
    Biosci Biotechnol Biochem; 2015; 79(6):863-9. PubMed ID: 25776568
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Enzymatic properties of the glycine D-alanine [corrected] aminopeptidase of Aspergillus oryzae and its activity profiles in liquid-cultured mycelia and solid-state rice culture (rice koji).
    Marui J; Matsushita-Morita M; Tada S; Hattori R; Suzuki S; Amano H; Ishida H; Yamagata Y; Takeuchi M; Kusumoto K
    Appl Microbiol Biotechnol; 2012 Jan; 93(2):655-69. PubMed ID: 22005737
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.