Untargeted metabolomic profiling of Aspergillus sojae 3.495 and Aspergillus oryzae 3.042 fermented soy sauce koji and effect on moromi fermentation flavor

Flavor compounds of traditional fermented bean condiments: Classes, synthesis, and factors involved in flavor formation

(2023) Zhiluo Que et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Phenotypic, Genomic, and Transcriptomic Comparison of Industrial Aspergillus oryzae Used in Chinese and Japanese Soy Sauce: Analysis of Key Proteolytic Enzymes Produced by Koji Molds

(2023) Lijie Zhang et al.   Microbiology Spectrum

Comparative proteome and volatile metabolome analysis of Aspergillus oryzae 3.042 and Aspergillus sojae 3.495 during koji fermentation

(2023) Jingyao Li et al.   FOOD RESEARCH INTERNATIONAL

Volatile and soluble metabolite profiles in surface-ripened cheeses with Aspergillus oryzae and Aspergillus sojae

(2022) Satoru Tomita et al.   FOOD RESEARCH INTERNATIONAL

Flavor differences of soybean and defatted soybean fermented soy sauce and its correlation with the enzyme profiles of the koji s

(2022) Yi‐Fan Tian et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Metabolic Engineering of Shikimic Acid Biosynthesis Pathway for the Production of Shikimic Acid and Its Branched Products in Microorganisms: Advances and Prospects

(2022) Sijia Wu et al.   MOLECULES

Characterization of fragrant compounds in different types of high-salt liquid-state fermentation soy sauce from China

(2022) Jingyao Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2022) Yifan Tian et al.   Food Bioscience

Quantitative studies, taste recombination, and omission experiments on the key taste compounds in Chinese and Japanese soy sauce

(2022) Ting Zhou et al.   FOOD CHEMISTRY

Effect of Tetragenococcus halophilus, Zygosaccharomyces rouxii, and Torulopsis versatilis addition sequence on soy sauce fermentation

(2021) Bin Liu et al.   Innovative Food Science & Emerging Technologies

GC × GC-TOF/MS and UPLC-Q-TOF/MS based untargeted metabolomics coupled with physicochemical properties to reveal the characteristics of different type daqus for making soy sauce aroma and flavor type baijiu

(2021) Liang Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Metabolite Profiling and Anti-Aging Activity of Rice Koji Fermented with Aspergillus oryzae and Aspergillus cristatus: A Comparative Study

(2021) Hyunji Lee et al.   Metabolites

Koji Molds for Japanese Soy Sauce Brewing: Characteristics and Key Enzymes

(2021) Kotaro Ito et al.   Journal of Fungi

Japanese Traditional Miso and Koji Making

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

Chemical and Sensory Characteristics of Soy Sauce: A Review

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

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

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

Comparative study on metabolic changes of Aspergillus oryzae isolated from fermented foods according to culture conditions

(2019) Min Kyung Park et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Whole genome analysis of Aspergillus sojae SMF 134 supports its merits as a starter for soybean fermentation

(2019) Kang Uk Kim et al.   JOURNAL OF MICROBIOLOGY

Determination of Key Volatile Compounds Related to Long‐Term Fermentation of Soy Sauce

(2019) Sang Mi Lee et al.   JOURNAL OF FOOD SCIENCE

Comparative Evaluation of Six Traditional Fermented Soybean Products in East Asia: A Metabolomics Approach

(2019) Yong Sung Kwon et al.   Metabolites

Untargeted metabolite profiling for koji -fermentative bioprocess unravels the effects of varying substrate types and microbial inocula

(2018) Han Sol Seo et al.   FOOD CHEMISTRY

Genomic and transcriptomic comparison of Aspergillus oryzae strains: a case study in soy sauce koji fermentation

(2018) Yiyi Zhong et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

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

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

Proteinase and glycoside hydrolase production is enhanced in solid-state fermentation by manipulating the carbon and nitrogen fluxes in Aspergillus oryzae

(2018) Guozhong Zhao et al.   FOOD CHEMISTRY

Time-resolved comparative metabolomes for Koji fermentation with brown-, white-, and giant embryo-rice

(2017) Da Eun Lee et al.   FOOD CHEMISTRY

Characterization of Aspergillus sojae Isolated from Meju, Korean Traditional Fermented Soybean Brick

(2017) Kyung Min Kim et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Growth of Campylobacter incubated aerobically in fumarate-pyruvate media or media supplemented with dairy, meat, or soy extracts and peptones

(2016) Arthur Hinton   FOOD MICROBIOLOGY

Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test

(2015) Yunzi Feng et al.   FOOD CHEMISTRY

Autochthonous yeasts with β-glucosidase activity increase resveratrol concentration during the alcoholic fermentation of Vitis labrusca grape must

(2015) Fernanda Gaensly et al.   Journal of Functional Foods

Koji – where East meets West in fermentation

(2013) Yang Zhu et al.   BIOTECHNOLOGY ADVANCES

Effect ofkojifermentation on generation of volatile compounds in soy sauce production

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

Draft Genome Sequencing and Comparative Analysis of Aspergillus sojae NBRC4239

(2011) A. Sato et al.   DNA RESEARCH

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

Optimization of cellulase production by Aspergillus nidulans: application in the biosoftening of cotton fibers

(2010) S. Anuradha Jabasingh et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

The Ehrlich Pathway for Fusel Alcohol Production: a Century of Research on Saccharomyces cerevisiae Metabolism

(2008) L. A. Hazelwood et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Biosynthesis of plant-derived flavor compounds

(2008) Wilfried Schwab et al.   PLANT JOURNAL