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Journal Abstract Search

244 related items for PubMed ID: 18086434

  • 1. Some distinguishable properties between acid-stable and neutral types of alpha-amylases from acid-producing koji.
    Suganuma T, Fujita K, Kitahara K.
    J Biosci Bioeng; 2007 Nov; 104(5):353-62. PubMed ID: 18086434
    [Abstract] [Full Text] [Related]

  • 2. N-terminal sequence of amino acids and some properties of an acid-stable alpha-amylase from citric acid-koji (Aspergillus usamii var.).
    Suganuma T, Tahara N, Kitahara K, Nagahama T, Inuzuka K.
    Biosci Biotechnol Biochem; 1996 Jan; 60(1):177-9. PubMed ID: 8824843
    [Abstract] [Full Text] [Related]

  • 3. Taxonomic re-evaluation of black koji molds.
    Hong SB, Yamada O, Samson RA.
    Appl Microbiol Biotechnol; 2014 Jan; 98(2):555-61. PubMed ID: 24281756
    [Abstract] [Full Text] [Related]

  • 4. [Acid-stable and acid-unstable alpha-amylases of the mold fungi Aspergillus].
    Kvesitadze GI, Svanidze RS, Buachidze TSh, Bendianishvili MB.
    Biokhimiia; 1978 Sep; 43(9):1688-94. PubMed ID: 31203
    [Abstract] [Full Text] [Related]

  • 5. Molecular biological researches of Kuro-Koji molds, their classification and safety.
    Yamada O, Takara R, Hamada R, Hayashi R, Tsukahara M, Mikami S.
    J Biosci Bioeng; 2011 Sep; 112(3):233-7. PubMed ID: 21641278
    [Abstract] [Full Text] [Related]

  • 6. The white koji fungus Aspergillus luchuensis mut. kawachii.
    Futagami T.
    Biosci Biotechnol Biochem; 2022 Apr 21; 86(5):574-584. PubMed ID: 35238900
    [Abstract] [Full Text] [Related]

  • 7. Raw-starch-digesting and thermostable alpha-amylase from the yeast Cryptococcus sp. S-2: purification, characterization, cloning and sequencing.
    Iefuji H, Chino M, Kato M, Iimura Y.
    Biochem J; 1996 Sep 15; 318 ( Pt 3)(Pt 3):989-96. PubMed ID: 8836148
    [Abstract] [Full Text] [Related]

  • 8. Mode of alpha-amylase production by the shochu koji mold Aspergillus kawachii.
    Nagamine K, Murashima K, Kato T, Shimoi H, Ito K.
    Biosci Biotechnol Biochem; 2003 Oct 15; 67(10):2194-202. PubMed ID: 14586108
    [Abstract] [Full Text] [Related]

  • 9. Random mutagenesis of super Koji (Aspergillus oryzae): improvement in production and thermal stability of α-amylases for maltose syrup production.
    Aleem B, Rashid MH, Zeb N, Saqib A, Ihsan A, Iqbal M, Ali H.
    BMC Microbiol; 2018 Nov 28; 18(1):200. PubMed ID: 30486793
    [Abstract] [Full Text] [Related]

  • 10. Making Traditional Japanese Distilled Liquor, Shochu and Awamori, and the Contribution of White and Black Koji Fungi.
    Hayashi K, Kajiwara Y, Futagami T, Goto M, Takashita H.
    J Fungi (Basel); 2021 Jun 28; 7(7):. PubMed ID: 34203379
    [Abstract] [Full Text] [Related]

  • 11. Sirtuin SirD is involved in α-amylase activity and citric acid production in Aspergillus luchuensis mut. kawachii during a solid-state fermentation process.
    Miyamoto A, Kadooka C, Mori K, Tagawa Y, Okutsu K, Yoshizaki Y, Takamine K, Goto M, Tamaki H, Futagami T.
    J Biosci Bioeng; 2020 Apr 28; 129(4):454-466. PubMed ID: 31813670
    [Abstract] [Full Text] [Related]

  • 12. 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 06; 11(2):e0083622. PubMed ID: 36744888
    [Abstract] [Full Text] [Related]

  • 13. Cloning, molecular characterization and heterologous expression of AMY1, an alpha-amylase gene from Cryptococcus flavus.
    Galdino AS, Ulhoa CJ, Moraes LM, Prates MV, Bloch C, Torres FA.
    FEMS Microbiol Lett; 2008 Mar 06; 280(2):189-94. PubMed ID: 18279338
    [Abstract] [Full Text] [Related]

  • 14. 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 06; 77(6):M318-22. PubMed ID: 22583119
    [Abstract] [Full Text] [Related]

  • 15. Distribution of Aspergillus section Nigri at shochu fermenting places in Japan.
    Hashimoto K, Kawakami Y, Hashimoto R, Kitaoka Y, Onji Y, Oda H, Watanabe M, Takahashi H, Yokoyama K.
    J Air Waste Manag Assoc; 2022 Jan 06; 72(1):61-68. PubMed ID: 33522889
    [Abstract] [Full Text] [Related]

  • 16. 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 06; 184():114273. PubMed ID: 38609250
    [Abstract] [Full Text] [Related]

  • 17. Koji Molds for Japanese Soy Sauce Brewing: Characteristics and Key Enzymes.
    Ito K, Matsuyama A.
    J Fungi (Basel); 2021 Aug 13; 7(8):. PubMed ID: 34436196
    [Abstract] [Full Text] [Related]

  • 18. Genome sequence of Aspergillus luchuensis NBRC 4314.
    Yamada O, Machida M, Hosoyama A, Goto M, Takahashi T, Futagami T, Yamagata Y, Takeuchi M, Kobayashi T, Koike H, Abe K, Asai K, Arita M, Fujita N, Fukuda K, Higa KI, Horikawa H, Ishikawa T, Jinno K, Kato Y, Kirimura K, Mizutani O, Nakasone K, Sano M, Shiraishi Y, Tsukahara M, Gomi K.
    DNA Res; 2016 Dec 13; 23(6):507-515. PubMed ID: 27651094
    [Abstract] [Full Text] [Related]

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  • 20. Isolation and characterization of koji mold (Aspergillus oryzae) from nature in Niigata.
    Sakai K, Sato K, Kaneoke M, Kusumoto KI.
    J Biosci Bioeng; 2024 Nov 13; 138(5):415-422. PubMed ID: 39227280
    [Abstract] [Full Text] [Related]

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