Isolation, identification and application of Aspergillus oryzae BL18 with high protease activity as starter culture in doubanjiang (broad bean paste) fermentation

Improvement of active peptide yield, antioxidant activity and anti-aging capacity of rapeseed meal fermented with YY-112 pure fermentation and co-fermentation

(2022) Yan Wang et al.   Food Bioscience

Characterization of a lactic acid bacteria using branched-chain amino acid transaminase and protease from Jinhua Ham and application in myofibrillar protein model

(2022) Rui Liu et al.   MEAT SCIENCE

Unraveling the mystery of ‘bask in daytime and dewed at night’ technique in doubanjiang (broad bean paste) fermentation

(2021) Shuai Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation

(2021) Yue Yang et al.   FOOD CHEMISTRY

Koji Starter and Koji World in Japan

(2021) Hideyuki Yamashita   Journal of Fungi

Aflatoxin Biosynthesis, Genetic Regulation, Toxicity, and Control Strategies: A Review

(2021) Rahim Khan et al.   Journal of Fungi

Japanese Traditional Miso and Koji Making

(2021) Ken-Ichi Kusumoto et al.   Journal of Fungi

Metabolic potential of microbial community and distribution mechanism of Staphylococcus species during broad bean paste fermentation

(2021) Yun Jia et al.   FOOD RESEARCH INTERNATIONAL

Fermented foods in a global age: East meets West

(2020) Jyoti Prakash Tamang et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Enhancing Activities of Salt-Tolerant Proteases Secreted by Aspergillus oryzae Using Atmospheric and Room-Temperature Plasma Mutagenesis

(2020) Xianli Gao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A comparative genomics study of 23 Aspergillus species from section Flavi

(2020) Inge Kjærbølling et al.   Nature Communications

Aflatoxin Biosynthesis and Genetic Regulation: A Review

(2020) Isaura Caceres et al.   Toxins

A bottom-up approach to develop simplified microbial community model with desired functions: Application for efficient fermentation of broad bean paste with low salinity

(2020) Yun Jia et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Enhancement of Acid Protease Activity of Aspergillus oryzae Using Atmospheric and Room Temperature Plasma

(2020) Liang Shu et al.   Frontiers in Microbiology

Chemical and Sensory Characteristics of Soy Sauce: A Review

(2020) Carmen Diez-Simon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Composition, source, and influencing factors of white spots formation in soybean paste

(2020) Shihao Min et al.   JOURNAL OF FOOD SCIENCE

Microbial diversity and function of soybean paste in East Asia: what we know and what we don’t

(2020) Xiqing Yue et al.   Current Opinion in Food Science

Soy sauce fermentation: Microorganisms, aroma formation, and process modification

(2019) Putu Virgina Partha Devanthi et al.   FOOD RESEARCH INTERNATIONAL

Functional Genomics of Aspergillus oryzae: Strategies and Progress

(2019) He et al.   Microorganisms

Physicochemical properties and microbial community dynamics during Chinese horse bean-chili-paste fermentation, revealed by culture-dependent and culture-independent approaches

(2019) Yunhao Lu et al.   FOOD MICROBIOLOGY

Molecular Mechanisms of Conidial Germination in Aspergillus spp.

(2019) Tim J. H. Baltussen et al.   MICROBIOLOGY AND MOLECULAR BIOLOGY REVIEWS

Dynamics of physicochemical factors and microbial communities during ripening fermentation of Pixian Doubanjiang, a typical condiment in Chinese cuisine

(2019) Liang Zhang et al.   FOOD MICROBIOLOGY

Correlating physiochemical quality characteristics to consumer hedonic perception of traditional Doenjang (fermented soybean paste) in Korea

(2018) Mina K. Kim et al.   JOURNAL OF SENSORY STUDIES

Fungal secondary metabolism: regulation, function and drug discovery

(2018) Nancy P. Keller   NATURE REVIEWS MICROBIOLOGY

Aflatoxin B1: A review on metabolism, toxicity, occurrence in food, occupational exposure, and detoxification methods

(2018) Blake R. Rushing et al.   FOOD AND CHEMICAL TOXICOLOGY

Process specific differential metabolomes for industrial gochujang types (pepper paste) manufactured using white rice, brown rice, and wheat

(2017) Yu Kyung Jang et al.   FOOD CHEMISTRY

A comparative secretome analysis of industrial Aspergillus oryzae and its spontaneous mutant ZJGS-LZ-21

(2017) Yuanyuan Zhu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Optimizing the initial moromi fermentation conditions to improve the quality of soy sauce

(2016) Nguyen Xuan Hoang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Batch-to-batch uniformity of bacterial community succession and flavor formation in the fermentation of Zhenjiang aromatic vinegar

(2015) Zong-Min Wang et al.   FOOD MICROBIOLOGY

Koji – where East meets West in fermentation

(2013) Yang Zhu et al.   BIOTECHNOLOGY ADVANCES

Predicting the Functional, Molecular, and Phenotypic Consequences of Amino Acid Substitutions using Hidden Markov Models

(2012) Hashem A. Shihab et al.   HUMAN MUTATION

Effect ofkojifermentation on generation of volatile compounds in soy sauce production

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

Aflatoxin Biosynthesis: Current Frontiers

(2012) Ludmila V. Roze et al.   Annual Review of Food Science and Technology

Construction of the mutant strain in Aspergillus oryzae 3.042 for abundant proteinase production by the N+ ion implantation mutagenesis

(2011) Guozhong Zhao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Fast and accurate long-read alignment with Burrows–Wheeler transform

(2010) Heng Li et al.   BIOINFORMATICS

The Genome Analysis Toolkit: A MapReduce framework for analyzing next-generation DNA sequencing data

(2010) A. McKenna et al.   GENOME RESEARCH

Breeding and identification of novel koji molds with high activity of acid protease by genome recombination between Aspergillus oryzae and Aspergillus niger

(2010) Defeng Xu et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

MutationTaster evaluates disease-causing potential of sequence alterations

(2010) Jana Marie Schwarz et al.   NATURE METHODS