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Analysis of the Promoter Activity of the Taka-Amylase Gene and the Phosphoglycerate Kinase Gene in a Shoyu-koji Mold Aspergillus oryzae KBN616
Aspergillus oryzae phosphoglycerate kinase promoter
2009/7/8
Promoter activity of the genes encoding Taka-amylase A and phosphoglycerate kinase of Aspergillus oryzae was analyzed using Escherichia coli β-glucuronidase as a reporter in a shoyu-koji mold A. oryza...
Structure of Antibacterial Substance in Extract of Cocklebur Leaves Used for Preparation of Wheat-Koji (qu) Described in the Chinese Classic “Chi-min-yao-shu” and Its Effect on Growth of Bacteria and Yeasts
cocklebur MIC Chi-min-yao-shu
2009/7/7
In our previous publications, we have reported that extract of cocklebur containsan antibacterial substance. This substance was purified using silica gel column chromatography and TLC; it was dissolve...
Comparison of Characteristics of Fermented Salmon Fish Sauce Using Wheat Gluten Koji with those Using Soy Sauce Koji
fish sauce wheat gluten salmon
2009/5/31
A new method for producing fermented fish sauce was developed to improve the taste of the fish sauce.
The method involved the production of a fermented sauce, seasoning liquid from salmon that was
e...
Effects of koji Production and Saccharification Time on the Antioxidant Activity of amazake
amazake DPPH radical-scavenging activity lipid peroxidation inhibitory activity
2009/5/20
Amazake was prepared using yellow-koji (Aspergillus oryzae) or white-koji (Aspergillus kawachii). In both cases, when rice-koji and water were mixed in a ratio of 1: 2, saccharification was completed ...
Study on the Koji Mold Producing Substrate—Possible Application as a Food Supplement
Aspergillus oryzae Koji antibacterial
2009/5/20
In the production of soy sauce, the koji making stage during which koji mold is cultivated, is the key process for producing a high quality final product. Koji mold and contaminated bacteria act as an...
Production of Bacteriocin by Staphylococcus sp. NPSI 38 in Koji Extract Medium with Rice Protein Hydrolyzate and Its Growth-inhibitory Activity against Hiochi-bacteria
bacteriocin hiochi-bacteria Lactobacillus hilgardii koji extract medium
2009/5/8
Enhanced production of bacteriocin by Staphylococcus sp. NPSI 38 (NPSI 38) using koji extract medium was investigated. The bacteriocin produced by NPSI 38 in MRS medium was found to be effective for i...
This interview by Satomi Kondo supports part of the vision of Voices, stated as “Because culture has an important role in music and music therapy, we will encourage contributions that find their sourc...
Bioconversion of Sugarcane Bagasse with Japanese Koji by Solid-state Fermentation and Its Effects on Nutritive Value and Preference in Goats
Bagasse Japanese Koji Solid-state Fermentation In vivo Digestibility Goats
2016/4/20
The effects of 3 different strains of Japanese koji (Aspergillus oryzae, A. sojae and A. awamori) in the solid-state fermentation (SSF) of sugarcane bagasse mixed with wheat bran on chemical compositi...
Fate of a Major Soybean Allergen, Gly m Bd 30K, in Rice-, Barley- and Soybean-Koji Miso (Fermented Soybean Paste) during Fermentation
soybean allergen Gly m Bd 30K hypoallergenic food
2010/11/23
Miso (fermented soybean paste) had been shown to contain negligible or no Gly m Bd 30K, a major soybean allergen, by a sandwich enzyme-linked immunosorbent assay (ELISA). The fate of the allergen in m...