Comparison and application of the extraction method for the determination of enzymatic profiles in matured soybean koji

Production, concentration and partial characterization of an enzymatic extract produced by an Aspergillus niger mutant in solid state fermentation

(2022) Alex da Silva Santos et al.   PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY

Community structure of yeast in fermented soy sauce and screening of functional yeast with potential to enhance the soy sauce flavor

(2022) Jingwen Wang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study

(2020) Ting Zhou et al.   FOOD CHEMISTRY

Activities of macerating enzymes are useful for selection of soy sauce koji

(2018) Aniwat Kaewkrod et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Extracellular Proteome Analysis and Flavor Formation During Soy Sauce Fermentation

(2018) Guozhong Zhao et al.   Frontiers in Microbiology

Analysis of the mould microbiome and exogenous enzyme production in Moutai-flavor Daqu

(2017) Xiao-Dan Wang et al.   JOURNAL OF THE INSTITUTE OF BREWING

Secretory Expression, Purification, Characterization, and Application of an Aspergillus oryzae Prolyl Aminopeptidase in Bacillus subtilis

(2016) Kai-Dao Wang et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Relationship Between Extracellular Cellulase, Pectinase and Xylanase Activity of IsolatedAspergillus oryzaeStrains Grown on Koji and the Umami-Tasting Amino Acid Content of Soy Sauce

(2016) Weimin Lin et al.   FOOD BIOTECHNOLOGY

A Novel Glutamyl (Aspartyl)-Specific Aminopeptidase A from Lactobacillus delbrueckii with Promising Properties for Application

(2016) Timo Stressler et al.   PLoS One

Effect of low frequency (20–35 kHz) airborne ultrasonication on microbiological and physicochemical properties of soybean Koji

(2015) Ju Yeong Byeon et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Metabolic Profiling Approach To Explore Compounds Related to the Umami Intensity of Soy Sauce

(2014) Kazuki Shiga et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A high salt tolerant neutral protease from Aspergillus Oryzae: Purification, characterization and kinetic properties

(2013) D. Wang et al.   APPLIED BIOCHEMISTRY AND MICROBIOLOGY

Profiling of dynamic changes in the microbial community during the soy sauce fermentation process

(2013) Quanzeng Wei et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Formation and distribution of 2,4-dihydroxy-2,5-dimethyl-3(2H)-thiophenone, a pigment, an aroma and a biologically active compound formed by the Maillard reaction, in foods and beverages

(2013) Rina Furusawa et al.   Food & Function

Effect ofkojifermentation on generation of volatile compounds in soy sauce production

(2012) Yunzi Feng et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Changes in Selected Physical Property and Enzyme Activity of Rice and Barley Koji during Fermentation and Storage

(2012) Allison Bechman et al.   JOURNAL OF FOOD SCIENCE

Changes in the chemical composition of traditional Chinese-type soy sauce at different stages of manufacture and its relation to taste

(2011) Xianli Gao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Acid protease production by solid-state fermentation using Aspergillus oryzae MTCC 5341: optimization of process parameters

(2009) K. S. Vishwanatha et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions

(2008) Kam Huey Wong et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY