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Year Number of Results
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1950 2
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1953 3
1954 1
1955 2
1956 3
1957 2
1958 1
1959 1
1963 3
1964 4
1965 3
1966 3
1967 5
1968 2
1969 4
1970 4
1971 7
1972 1
1973 5
1974 5
1975 7
1976 3
1977 8
1978 1
1979 1
1980 6
1981 11
1982 8
1983 8
1984 10
1985 6
1986 7
1987 10
1988 11
1989 7
1990 9
1991 6
1992 6
1993 10
1994 8
1995 17
1996 15
1997 16
1998 29
1999 43
2000 50
2001 44
2002 34
2003 52
2004 55
2005 47
2006 47
2007 55
2008 47
2009 64
2010 50
2011 54
2012 68
2013 64
2014 82
2015 91
2016 100
2017 91
2018 124
2019 135
2020 158
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2022 194
2023 183
2024 79

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2,229 results

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The following term was not found in PubMed: 20Kitazawa
Page 1
Fermentation and the microbial community of Japanese koji and miso: A review.
Allwood JG, Wakeling LT, Bean DC. Allwood JG, et al. J Food Sci. 2021 Jun;86(6):2194-2207. doi: 10.1111/1750-3841.15773. Epub 2021 May 30. J Food Sci. 2021. PMID: 34056716 Review.
Miso production involves a two-stage fermentation, where first a mold, such as Aspergillus oryzae, is inoculated onto a substrate to make koji. A subsequent fermentation, this time by bacteria and yeast, occurs when the koji is added to a salt and soybean mash, with …
Miso production involves a two-stage fermentation, where first a mold, such as Aspergillus oryzae, is inoculated onto a substrate to make …
Koji Starter and Koji World in Japan.
Yamashita H. Yamashita H. J Fungi (Basel). 2021 Jul 16;7(7):569. doi: 10.3390/jof7070569. J Fungi (Basel). 2021. PMID: 34356946 Free PMC article. Review.
Koji is made by culturing koji mold on grains. Koji has wide-ranging applications, for example, in alcoholic beverages and seasonings. ...Koji mold spores, essential when making koji, are called koji starter in the industry. ...
Koji is made by culturing koji mold on grains. Koji has wide-ranging applications, for example, in alcoholic beverages …
Japanese Traditional Miso and Koji Making.
Kusumoto KI, Yamagata Y, Tazawa R, Kitagawa M, Kato T, Isobe K, Kashiwagi Y. Kusumoto KI, et al. J Fungi (Basel). 2021 Jul 20;7(7):579. doi: 10.3390/jof7070579. J Fungi (Basel). 2021. PMID: 34356958 Free PMC article. Review.
Miso is a traditional Japanese seasoning paste produced by fermenting soybeans using the power of koji mold. A recent Japanese cohort study has shown that increased consumption of fermented soybean products is associated with a reduced risk of death in both men and women. …
Miso is a traditional Japanese seasoning paste produced by fermenting soybeans using the power of koji mold. A recent Japanese cohort …
The white koji fungus Aspergillus luchuensis mut. kawachii.
Futagami T. Futagami T. Biosci Biotechnol Biochem. 2022 Apr 21;86(5):574-584. doi: 10.1093/bbb/zbac033. Biosci Biotechnol Biochem. 2022. PMID: 35238900 Review.
The white koji fungus, Aspergillus luchuensis mut. kawachii, is used in the production of shochu, a traditional Japanese distilled spirit. White koji fungus plays an important role in the shochu production process by supplying amylolytic enzymes such as alpha-amylas …
The white koji fungus, Aspergillus luchuensis mut. kawachii, is used in the production of shochu, a traditional Japanese distilled sp …
Koji Molds for Japanese Soy Sauce Brewing: Characteristics and Key Enzymes.
Ito K, Matsuyama A. Ito K, et al. J Fungi (Basel). 2021 Aug 13;7(8):658. doi: 10.3390/jof7080658. J Fungi (Basel). 2021. PMID: 34436196 Free PMC article. Review.
Soy sauce is a traditional Japanese condiment produced from the fermentation of soybeans, wheat, and salt by three types of microorganisms, namely koji molds, halophilic lactic acid bacteria, and salt-tolerant yeast. ...In this review, we describe the manufacturing process …
Soy sauce is a traditional Japanese condiment produced from the fermentation of soybeans, wheat, and salt by three types of microorganisms, …
Taxonomic re-evaluation of black koji molds.
Hong SB, Yamada O, Samson RA. Hong SB, et al. Appl Microbiol Biotechnol. 2014 Jan;98(2):555-61. doi: 10.1007/s00253-013-5332-9. Epub 2013 Nov 27. Appl Microbiol Biotechnol. 2014. PMID: 24281756 Review.
Black koji molds including its albino mutant, the white koji mold, have been widely used for making the distilled spirit shochu in Northeast Asia because they produce citric acid which prevents undesirable contamination from bacteria. Since Inui reported Aspergillus …
Black koji molds including its albino mutant, the white koji mold, have been widely used for making the distilled spirit shoch …
Koji--where East meets West in fermentation.
Zhu Y, Tramper J. Zhu Y, et al. Biotechnol Adv. 2013 Dec;31(8):1448-57. doi: 10.1016/j.biotechadv.2013.07.001. Epub 2013 Jul 11. Biotechnol Adv. 2013. PMID: 23850857 Review.
In this article, we describe the relationship between these traditional food fermentations and modern biotechnology. Using Koji and its derived product soy sauce as examples, we address the mutual influences that will provide us with a better future concerning the quality, …
In this article, we describe the relationship between these traditional food fermentations and modern biotechnology. Using Koji and i …
Preventive Roles of Rice-koji Extracts and Ergothioneine on Anxiety- and Pain-like Responses under Psychophysical Stress Conditions in Male Mice.
Piriyaprasath K, Kakihara Y, Kurahashi A, Taiyoji M, Kodaira K, Aihara K, Hasegawa M, Yamamura K, Okamoto K. Piriyaprasath K, et al. Nutrients. 2023 Sep 14;15(18):3989. doi: 10.3390/nu15183989. Nutrients. 2023. PMID: 37764773 Free PMC article.
This study determined the effect of daily administration of Rice-koji on anxiety and nociception in mice subjected to repeated forced swim stress (FST). ...Further, in vitro experiments using SH-SY5Y cells were conducted. Rice-koji and EGT did not affect cell viabil …
This study determined the effect of daily administration of Rice-koji on anxiety and nociception in mice subjected to repeated forced …
Shochu Koji Microstructure and Starch Structure during Preparation.
Wang T, Hanashiro I, Yoshizaki Y, Kobashi Y, Noda S, Okutsu K, Futagami T, Tamaki H, Takamine K. Wang T, et al. J Appl Glycosci (1999). 2023 Dec 20;70(4):109-117. doi: 10.5458/jag.jag.JAG-2023_0006. eCollection 2023. J Appl Glycosci (1999). 2023. PMID: 38239766 Free PMC article.
The gap between the starch granules increased with the delayed time. Finally, the koji microstructure became spongy. Shochu koji mold produced two alpha-amylases in different expression manners. ...Our study is the first report on the decomposition schemes of starch …
The gap between the starch granules increased with the delayed time. Finally, the koji microstructure became spongy. Shochu koji …
2,229 results