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Year Number of Results
1888 1
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1950 2
1952 2
1953 3
1954 1
1955 2
1956 3
1957 2
1958 1
1959 1
1963 3
1964 4
1965 3
1966 3
1967 5
1968 2
1969 4
1970 4
1971 7
1972 1
1973 5
1974 5
1975 7
1976 3
1977 8
1978 1
1979 1
1980 6
1981 11
1982 8
1983 8
1984 10
1985 6
1986 7
1987 10
1988 11
1989 7
1990 9
1991 6
1992 6
1993 10
1994 8
1995 17
1996 15
1997 16
1998 29
1999 43
2000 50
2001 44
2002 34
2003 52
2004 55
2005 47
2006 47
2007 55
2008 47
2009 64
2010 50
2011 54
2012 68
2013 64
2014 82
2015 91
2016 100
2017 91
2018 124
2019 135
2020 157
2021 171
2022 193
2023 182
2024 66

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2,213 results

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Page 1
Fermentation and the microbial community of Japanese koji and miso: A review.
Allwood JG, Wakeling LT, Bean DC. Allwood JG, et al. J Food Sci. 2021 Jun;86(6):2194-2207. doi: 10.1111/1750-3841.15773. Epub 2021 May 30. J Food Sci. 2021. PMID: 34056716 Review.
Miso production involves a two-stage fermentation, where first a mold, such as Aspergillus oryzae, is inoculated onto a substrate to make koji. A subsequent fermentation, this time by bacteria and yeast, occurs when the koji is added to a salt and soybean mash, with …
Miso production involves a two-stage fermentation, where first a mold, such as Aspergillus oryzae, is inoculated onto a substrate to make …
Koji Starter and Koji World in Japan.
Yamashita H. Yamashita H. J Fungi (Basel). 2021 Jul 16;7(7):569. doi: 10.3390/jof7070569. J Fungi (Basel). 2021. PMID: 34356946 Free PMC article. Review.
Koji is made by culturing koji mold on grains. Koji has wide-ranging applications, for example, in alcoholic beverages and seasonings. ...Koji mold spores, essential when making koji, are called koji starter in the industry. ...
Koji is made by culturing koji mold on grains. Koji has wide-ranging applications, for example, in alcoholic beverages
Japanese Traditional Miso and Koji Making.
Kusumoto KI, Yamagata Y, Tazawa R, Kitagawa M, Kato T, Isobe K, Kashiwagi Y. Kusumoto KI, et al. J Fungi (Basel). 2021 Jul 20;7(7):579. doi: 10.3390/jof7070579. J Fungi (Basel). 2021. PMID: 34356958 Free PMC article. Review.
Miso is a traditional Japanese seasoning paste produced by fermenting soybeans using the power of koji mold. A recent Japanese cohort study has shown that increased consumption of fermented soybean products is associated with a reduced risk of death in both men and women. …
Miso is a traditional Japanese seasoning paste produced by fermenting soybeans using the power of koji mold. A recent Japanese cohort …
The white koji fungus Aspergillus luchuensis mut. kawachii.
Futagami T. Futagami T. Biosci Biotechnol Biochem. 2022 Apr 21;86(5):574-584. doi: 10.1093/bbb/zbac033. Biosci Biotechnol Biochem. 2022. PMID: 35238900 Review.
The white koji fungus, Aspergillus luchuensis mut. kawachii, is used in the production of shochu, a traditional Japanese distilled spirit. White koji fungus plays an important role in the shochu production process by supplying amylolytic enzymes such as alpha-amylas …
The white koji fungus, Aspergillus luchuensis mut. kawachii, is used in the production of shochu, a traditional Japanese distilled sp …
Research advances on sake rice, koji, and sake yeast: A review.
Zhang K, Wu W, Yan Q. Zhang K, et al. Food Sci Nutr. 2020 May 19;8(7):2995-3003. doi: 10.1002/fsn3.1625. eCollection 2020 Jul. Food Sci Nutr. 2020. PMID: 32724564 Free PMC article. Review.
This paper reviews and discusses the research advances of sake rice, koji, and sake yeast. The various enzymes and involved genes of microbes in the rice koji, and the separation/breeding of sake yeasts are expounded particularly. ...
This paper reviews and discusses the research advances of sake rice, koji, and sake yeast. The various enzymes and involved genes of …
Koji Molds for Japanese Soy Sauce Brewing: Characteristics and Key Enzymes.
Ito K, Matsuyama A. Ito K, et al. J Fungi (Basel). 2021 Aug 13;7(8):658. doi: 10.3390/jof7080658. J Fungi (Basel). 2021. PMID: 34436196 Free PMC article. Review.
Soy sauce is a traditional Japanese condiment produced from the fermentation of soybeans, wheat, and salt by three types of microorganisms, namely koji molds, halophilic lactic acid bacteria, and salt-tolerant yeast. ...In this review, we describe the manufacturing process …
Soy sauce is a traditional Japanese condiment produced from the fermentation of soybeans, wheat, and salt by three types of microorganisms, …
Taxonomic re-evaluation of black koji molds.
Hong SB, Yamada O, Samson RA. Hong SB, et al. Appl Microbiol Biotechnol. 2014 Jan;98(2):555-61. doi: 10.1007/s00253-013-5332-9. Epub 2013 Nov 27. Appl Microbiol Biotechnol. 2014. PMID: 24281756 Review.
Black koji molds including its albino mutant, the white koji mold, have been widely used for making the distilled spirit shochu in Northeast Asia because they produce citric acid which prevents undesirable contamination from bacteria. Since Inui reported Aspergillus …
Black koji molds including its albino mutant, the white koji mold, have been widely used for making the distilled spirit shoch …
Koji--where East meets West in fermentation.
Zhu Y, Tramper J. Zhu Y, et al. Biotechnol Adv. 2013 Dec;31(8):1448-57. doi: 10.1016/j.biotechadv.2013.07.001. Epub 2013 Jul 11. Biotechnol Adv. 2013. PMID: 23850857 Review.
In this article, we describe the relationship between these traditional food fermentations and modern biotechnology. Using Koji and its derived product soy sauce as examples, we address the mutual influences that will provide us with a better future concerning the quality, …
In this article, we describe the relationship between these traditional food fermentations and modern biotechnology. Using Koji and i …
Cell biology of the Koji mold Aspergillus oryzae.
Kitamoto K. Kitamoto K. Biosci Biotechnol Biochem. 2015;79(6):863-9. doi: 10.1080/09168451.2015.1023249. Epub 2015 Mar 17. Biosci Biotechnol Biochem. 2015. PMID: 25776568 Review.
Koji mold, Aspergillus oryzae, has been used for the production of sake, miso, and soy sauce for more than one thousand years in Japan. ...A. oryzae has been intensively studied in the past century, with most investigations focusing on breeding techniques and developing me
Koji mold, Aspergillus oryzae, has been used for the production of sake, miso, and soy sauce for more than one thousand years in Japa
Quantitative evaluation of haze formation of koji and progression of internal haze by drying of koji during koji making.
Ito K, Gomi K, Kariyama M, Miyake T. Ito K, et al. J Biosci Bioeng. 2017 Jul;124(1):62-70. doi: 10.1016/j.jbiosc.2017.02.011. Epub 2017 Mar 31. J Biosci Bioeng. 2017. PMID: 28373030
The SSF system using NAB accurately reproduced koji making in a manufacturing setting. To evaluate haze formation during koji making, surfaces and cross sections of koji pellets obtained from koji making tests were observed using a digital microscope. …
The SSF system using NAB accurately reproduced koji making in a manufacturing setting. To evaluate haze formation during koji
2,213 results