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Clin Case Rep. 2018 Jan 19;6(3):461-464. doi: 10.1002/ccr3.1317. eCollection 2018 Mar.

Occupational hypersensitivity pneumonitis in a koji brewer.

Author information

1
Department of Respiratory Medicine Saitama Cardiovascular and Respiratory Center Saitama Japan.
2
Department of Pathology Saitama Cardiovascular and Respiratory Center Saitama Japan.
3
Faculty of Mycology Chiba University Chiba Japan.

Abstract

Koji is a fermenting agent used in many traditional Japanese foods, and Aspergillus oryzae is the most frequently used microorganism in koji production. Few cases of hypersensitivity pneumonitis due to A. oryzae have been reported. However, physicians should recognize the disease because of the increasing globalization of food production.

KEYWORDS:

Aspergillus flavus; Aspergillus oryzae; hypersensitivity pneumonitis; koji; β‐D‐glucan

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