Traditional microbial control methods used in sake brewing effectively suppress predominant bacteria emerging during production of rice koji

Genomic and metabolic properties of Staphylococcus gallinarum FCW1 MCC4687 isolated from naturally fermented coconut water towards GRAS assessment

(2023) C.T. Dhanya Raj et al.   GENE

Insight into the protein degradation during the broad bean fermentation process

(2022) Hongbin Lin et al.   Food Science & Nutrition

Koji Starter and Koji World in Japan

(2021) Hideyuki Yamashita   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

High-throughput Sequencing-based Analysis of Microbial Diversity in Rice Wine Koji from Different Areas

(2020) Xinxin Zhao et al.   CURRENT MICROBIOLOGY

Chemical and Bacterial Components in Sake and Sake Production Process

(2019) Misaki Akaike et al.   CURRENT MICROBIOLOGY

Detection of Bacterial DNA During the Process of Sake Production Using Sokujo-Moto

(2018) Momoka Terasaki et al.   CURRENT MICROBIOLOGY

Robust Domination of Lactobacillus sakei in Microbiota During Traditional Japanese Sake Starter Yamahai-Moto Fermentation and the Accompanying Changes in Metabolites

(2018) Atsushi Tsuji et al.   CURRENT MICROBIOLOGY

Identification of Microbial Profile of Koji Using Single Molecule, Real-Time Sequencing Technology

(2017) Wenyan Hui et al.   JOURNAL OF FOOD SCIENCE

Metagenomic Profiling of the Bacterial Community Changes from Koji to Mash Stage in the Brewing of Soy Sauce

(2017) Hongbin Wang et al.   Polish Journal of Microbiology

Formation of Guaiacol by Spoilage Bacteria from Vanillic Acid, a Product of Rice Koji Cultivation, in Japanese Sake Brewing

(2016) Toshihiko Ito et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Tracing microbiota changes inyamahai-moto, the traditional Japanese sake starter

(2015) Takashi Koyanagi et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Indigenous Bacteria and Fungi Drive Traditional Kimoto Sake Fermentations

(2014) Nicholas A. Bokulich et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Epidermin and gallidermin: Staphylococcal lantibiotics

(2013) Friedrich Götz et al.   INTERNATIONAL JOURNAL OF MEDICAL MICROBIOLOGY

Analysis of Bacterial and Fungal Communities in Japanese- and Chinese-Fermented Soybean Pastes Using Nested PCR–DGGE

(2009) Tae Woon Kim et al.   CURRENT MICROBIOLOGY

Occurrence of staphylococci in the oral cavities of healthy adults and nasal oral trafficking of the bacteria

(2007) Y. Ohara-Nemoto et al.   JOURNAL OF MEDICAL MICROBIOLOGY