197 related articles for article (PubMed ID: 32518660)
1. Invasive growth of
Yasui M; Oda K; Masuo S; Hosoda S; Katayama T; Maruyama JI; Takaya N; Takeshita N
Fungal Biol Biotechnol; 2020; 7():8. PubMed ID: 32518660
[TBL] [Abstract][Full Text] [Related]
2. Mapping haze-komi on rice koji grains using β-glucuronidase expressing Aspergillus oryzae and mass spectrometry imaging.
Wisman AP; Tamada Y; Hirohata S; Gomi K; Fukusaki E; Shimma S
J Biosci Bioeng; 2020 Mar; 129(3):296-301. PubMed ID: 31623949
[TBL] [Abstract][Full Text] [Related]
3. Effect of
Ichikawa E; Hirata S; Hata Y; Yazawa H; Tamura H; Kaneoke M; Iwashita K; Hirata D
Biosci Biotechnol Biochem; 2020 Aug; 84(8):1714-1723. PubMed ID: 32448088
[TBL] [Abstract][Full Text] [Related]
4. Glycosylceramide modifies the flavor and metabolic characteristics of sake yeast.
Ferdouse J; Yamamoto Y; Taguchi S; Yoshizaki Y; Takamine K; Kitagaki H
PeerJ; 2018; 6():e4768. PubMed ID: 29761062
[TBL] [Abstract][Full Text] [Related]
5. Solid-state cultivation of multiple industrial strains of koji mold on different Thai unpolished rice cultivars: biotransformation of phenolic compounds and their effects on antioxidant activity.
Jitpakdee J; Yamashita H; Nakagawa T; Nitoda T; Kanzaki H
Biosci Biotechnol Biochem; 2024 Jun; ():. PubMed ID: 38908912
[TBL] [Abstract][Full Text] [Related]
6. Sake (Rice Wine) Brewing Hydrolyzes Highly Polar Sphingolipids to Ceramides and Increases Free Sphingoid Bases.
Yamashita S; Higaki C; Kikuchi N; Suzuki D; Kinoshita M; Miyazawa T
J Oleo Sci; 2021 Aug; 70(8):1147-1156. PubMed ID: 34248103
[TBL] [Abstract][Full Text] [Related]
7. Chemical and Bacterial Components in Sake and Sake Production Process.
Akaike M; Miyagawa H; Kimura Y; Terasaki M; Kusaba Y; Kitagaki H; Nishida H
Curr Microbiol; 2020 Apr; 77(4):632-637. PubMed ID: 31250090
[TBL] [Abstract][Full Text] [Related]
8. Changes in selected physical property and enzyme activity of rice and barley koji during fermentation and storage.
Bechman A; Phillips RD; Chen J
J Food Sci; 2012 Jun; 77(6):M318-22. PubMed ID: 22583119
[TBL] [Abstract][Full Text] [Related]
9. Factors affecting phenolic acid liberation from rice grains in the sake brewing process.
Ito T; Suzuki N; Nakayama A; Ito M; Hashizume K
J Biosci Bioeng; 2014 Dec; 118(6):640-5. PubMed ID: 24962084
[TBL] [Abstract][Full Text] [Related]
10. Comparison of volatile and non-volatile metabolites in rice wine fermented by Koji inoculated with Saccharomycopsis fibuligera and Aspergillus oryzae.
Son EY; Lee SM; Kim M; Seo JA; Kim YS
Food Res Int; 2018 Jul; 109():596-605. PubMed ID: 29803489
[TBL] [Abstract][Full Text] [Related]
11. Metabolomic Profiles of Aspergillus oryzae and Bacillus amyloliquefaciens During Rice Koji Fermentation.
Lee da E; Lee S; Jang ES; Shin HW; Moon BS; Lee CH
Molecules; 2016 Jun; 21(6):. PubMed ID: 27314317
[TBL] [Abstract][Full Text] [Related]
12. 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]
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. Growth estimation of solid-state koji by covering a cellophane membrane on the mash.
Huang SY; Hsu SW
Biotechnol Adv; 1993; 11(3):685-99. PubMed ID: 14545687
[TBL] [Abstract][Full Text] [Related]
15. Quantitative evaluation of haze formation of koji and progression of internal haze by drying of koji during koji making.
Ito K; Gomi K; Kariyama M; Miyake T
J Biosci Bioeng; 2017 Jul; 124(1):62-70. PubMed ID: 28373030
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Modulation of Fatty Acid Composition of
Ma L; Fu L; Hu Z; Li Y; Zheng X; Zhang Z; Jiang C; Zeng B
Microorganisms; 2019 Jun; 7(6):. PubMed ID: 31159383
[TBL] [Abstract][Full Text] [Related]
18. Agmatine Production by Aspergillus oryzae Is Elevated by Low pH during Solid-State Cultivation.
Akasaka N; Kato S; Kato S; Hidese R; Wagu Y; Sakoda H; Fujiwara S
Appl Environ Microbiol; 2018 Aug; 84(15):. PubMed ID: 29802188
[TBL] [Abstract][Full Text] [Related]
19. Identification and enzymatic properties of arginine decarboxylase from
Murakami Y; Ikuta S; Fukuda W; Akasaka N; Maruyama J-i; Shinma S; Fukusaki E; Fujiwara S
Appl Environ Microbiol; 2024 May; 90(5):e0029424. PubMed ID: 38624200
[No Abstract] [Full Text] [Related]
20. Rice protein digestion by sake koji enzymes: comparison between steamed rice grains and isolated protein bodies from rice endosperm.
Hashizume K; Okuda M; Sakurao S; Numata M; Koseki T; Aramaki I; Kumamaru T; Sato H
J Biosci Bioeng; 2006 Oct; 102(4):340-5. PubMed ID: 17116582
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
