166 related articles for article (PubMed ID: 36869527)
1. 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]
2. Starter molds and multi-enzyme catalysis in koji fermentation of soy sauce brewing: A review.
Liu Y; Sun G; Li J; Cheng P; Song Q; Lv W; Wang C
Food Res Int; 2024 May; 184():114273. PubMed ID: 38609250
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Proteinase and glycoside hydrolase production is enhanced in solid-state fermentation by manipulating the carbon and nitrogen fluxes in Aspergillus oryzae.
Zhao G; Ding LL; Pan ZH; Kong DH; Hadiatullah H; Fan ZC
Food Chem; 2019 Jan; 271():606-613. PubMed ID: 30236722
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Varying Inocula Permutations (
Gil HJ; Lee S; Singh D; Lee C
J Microbiol Biotechnol; 2018 Dec; 28(12):1971-1981. PubMed ID: 30380825
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Evaluating the Headspace Volatolome, Primary Metabolites, and Aroma Characteristics of
Seo HS; Lee S; Singh D; Park MK; Kim YS; Shin HW; Cho SA; Lee CH
J Microbiol Biotechnol; 2018 Aug; 28(8):1260-1269. PubMed ID: 30301311
[TBL] [Abstract][Full Text] [Related]
9. Comparative Metabolomic Analysis of Moromi Fermented Using Different
Jo SW; An JH; Kim DS; Yim EJ; Kang HJ; Kim HJ
Molecules; 2022 Sep; 27(19):. PubMed ID: 36234719
[No Abstract] [Full Text] [Related]
10. Identification and toxigenic potential of the industrially important fungi, Aspergillus oryzae and Aspergillus sojae.
Jørgensen TR
J Food Prot; 2007 Dec; 70(12):2916-34. PubMed ID: 18095455
[TBL] [Abstract][Full Text] [Related]
11. Volatile and soluble metabolite profiles in surface-ripened cheeses with Aspergillus oryzae and Aspergillus sojae.
Tomita S; Nomura M; Arakawa Y; Miura T; Hayashida S; Hagi T; Kobayashi M; Suzuki S; Yamashita H; Sato K; Kusumoto KI
Food Res Int; 2022 Aug; 158():111535. PubMed ID: 35840232
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Characterization of
Kim KM; Lim J; Lee JJ; Hurh BS; Lee I
J Microbiol Biotechnol; 2017 Feb; 27(2):251-261. PubMed ID: 27880961
[TBL] [Abstract][Full Text] [Related]
14. Extracellular Proteome Analysis and Flavor Formation During Soy Sauce Fermentation.
Zhao G; Ding LL; Yao Y; Cao Y; Pan ZH; Kong DH
Front Microbiol; 2018; 9():1872. PubMed ID: 30158911
[No Abstract] [Full Text] [Related]
15. 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]
16. Effects of Aspergillus species inoculation and their enzymatic activities on the formation of volatile components in fermented soybean paste (doenjang).
Kum SJ; Yang SO; Lee SM; Chang PS; Choi YH; Lee JJ; Hurh BS; Kim YS
J Agric Food Chem; 2015 Feb; 63(5):1401-18. PubMed ID: 25590895
[TBL] [Abstract][Full Text] [Related]
17. The differences between broad bean koji fermented in laboratory and factory conditions by an efficient
Li H; Lu ZM; Deng WQ; Zhang QS; Chen G; Li Q; Xu ZH; Ma YH
Front Microbiol; 2023; 14():1139406. PubMed ID: 37032872
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. 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]
20. Genomic and transcriptomic comparison of Aspergillus oryzae strains: a case study in soy sauce koji fermentation.
Zhong Y; Lu X; Xing L; Ho SWA; Kwan HS
J Ind Microbiol Biotechnol; 2018 Sep; 45(9):839-853. PubMed ID: 29978373
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
