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The following term was not found in PubMed: Tamataki
Page 1
Did you mean koji yamasaki (34 results)?
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 …
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 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, …
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 …
Traditional and Latest Researches on Aspergillus oryzae and Related Koji Molds.
Higuchi Y, Kitamoto K. Higuchi Y, et al. J Fungi (Basel). 2021 Dec 14;7(12):1075. doi: 10.3390/jof7121075. J Fungi (Basel). 2021. PMID: 34947057 Free PMC article.
We would like to thank all the contributors to this Special Issue on Aspergillus oryzae and related Koji molds (https://www [...]....
We would like to thank all the contributors to this Special Issue on Aspergillus oryzae and related Koji molds (https://www [...]....
Intake of Koji Amazake Improves Defecation Frequency in Healthy Adults.
Kurahashi A, Enomoto T, Oguro Y, Kojima-Nakamura A, Kodaira K, Watanabe K, Ozaki N, Goto H, Hirayama M. Kurahashi A, et al. J Fungi (Basel). 2021 Sep 21;7(9):782. doi: 10.3390/jof7090782. J Fungi (Basel). 2021. PMID: 34575820 Free PMC article.
Reportedly, the intake of koji amazake, a beverage made from steamed rice fermented by Aspergillus oryzae, improves defecation frequency. ...The koji amazake had 302 15.5 mg/118 g of A. oryzae cells, which was not in the placebo. ...
Reportedly, the intake of koji amazake, a beverage made from steamed rice fermented by Aspergillus oryzae, improves defecation freque …
2,250 results