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Journal Abstract Search

125 related items for PubMed ID: 39227280

  • 41. How Fungi Biosynthesize 3-Nitropropanoic Acid: The Simplest yet Lethal Mycotoxin.
    Johnson CW, Ohashi M, Tang Y.
    Org Lett; 2024 Apr 19; 26(15):3158-3163. PubMed ID: 38588324
    [Abstract] [Full Text] [Related]

  • 42. Hereditary variation and genetic recombination in Koji-molds (Aspergillus oryzae and Asp. sojae). I. Natural variation.
    Ishitani C, Sakaguchi K.
    J Gen Appl Microbiol; 2004 Dec 19; 50(6):315-26. PubMed ID: 15965886
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  • 43. Taxonomic comparison of three different groups of aflatoxin producers and a new efficient producer of aflatoxin B1, sterigmatocystin and 3-O-methylsterigmatocystin, Aspergillus rambellii sp. nov.
    Frisvad JC, Skouboe P, Samson RA.
    Syst Appl Microbiol; 2005 Jul 19; 28(5):442-53. PubMed ID: 16094871
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  • 45. What does genetic diversity of Aspergillus flavus tell us about Aspergillus oryzae?
    Chang PK, Ehrlich KC.
    Int J Food Microbiol; 2010 Apr 15; 138(3):189-99. PubMed ID: 20163884
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  • 47. 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 16; 155(3):113-9. PubMed ID: 22341915
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  • 48. Optimization and scale-up of α-amylase production by Aspergillus oryzae using solid-state fermentation of edible oil cakes.
    Balakrishnan M, Jeevarathinam G, Kumar SKS, Muniraj I, Uthandi S.
    BMC Biotechnol; 2021 May 04; 21(1):33. PubMed ID: 33947396
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  • 50. Aflatoxin genes and the aflatoxigenic potential of Koji moulds.
    van den Broek P, Pittet A, Hajjaj H.
    Appl Microbiol Biotechnol; 2001 Oct 04; 57(1-2):192-9. PubMed ID: 11693919
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  • 51. Effect of Koji on Flavor Compounds and Sensory Characteristics of Rice Shochu.
    Yuan H, Tan L, Zhao Y, Wang Y, Li J, Liu G, Zhang C, Liu K, Wang S, Lou K.
    Molecules; 2023 Mar 16; 28(6):. PubMed ID: 36985679
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  • 53. Comparison and analysis of the genomes of two Aspergillus oryzae strains.
    Zhao G, Yao Y, Chen W, Cao X.
    J Agric Food Chem; 2013 Aug 14; 61(32):7805-9. PubMed ID: 23889147
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  • 54. Preparation of egg-koji for developing a novel food.
    Nakagawa T, Miyamoto T, Miki S, Watanabe K, Aki T, Shidara H, Yamashita H.
    J Biosci Bioeng; 2023 Jun 14; 135(6):447-450. PubMed ID: 36990903
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  • 55. Identification and characterization of filamentous fungi isolated from fermentation starters for Hong Qu glutinous rice wine brewing.
    Lv XC, Huang ZQ, Zhang W, Rao PF, Ni L.
    J Gen Appl Microbiol; 2012 Jun 14; 58(1):33-42. PubMed ID: 22449748
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  • 56. Comparison of the aflR gene sequences of strains in Aspergillus section Flavi.
    Lee CZ, Liou GY, Yuan GF.
    Microbiology (Reading); 2006 Jan 14; 152(Pt 1):161-170. PubMed ID: 16385126
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  • 57. Effect of sake lees on cheese components in cheese ripened by Aspergillus oryzae and lactic acid bacteria.
    Hagi T, Kurahashi A, Oguro Y, Kodaira K, Kobayashi M, Hayashida S, Yamashita H, Arakawa Y, Miura T, Sato K, Tomita S, Suzuki S, Kusumoto KI, Moriya N, Nomura M.
    J Dairy Sci; 2022 Jun 14; 105(6):4868-4881. PubMed ID: 35465988
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  • 58. Regulation of aflR and its product, AflR, associated with aflatoxin biosynthesis.
    Liu BH, Chu FS.
    Appl Environ Microbiol; 1998 Oct 14; 64(10):3718-23. PubMed ID: 9758790
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  • 59. Transcript of a homolog of aflR, a regulatory gene for aflatoxin synthesis in Aspergillus parasiticus, was not detected in Aspergillus oryzae strains.
    Kusumoto K, Yabe K, Nogata Y, Ohta H.
    FEMS Microbiol Lett; 1998 Dec 15; 169(2):303-7. PubMed ID: 9868774
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  • 60. Screening, identification, and characterization of molds for brewing rice wine: Scale-up production in a bioreactor.
    Yuan H, Wu Z, Liu H, He X, Liao Z, Luo W, Li L, Yin L, Wu F, Zhang L, Shen C, Wang S, Li J, Li T, Lou K.
    PLoS One; 2024 Dec 15; 19(7):e0300213. PubMed ID: 38954729
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