Research Achievements
The following is a list of various research papers on koji, including microorganisms. Click on the title to view.
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Effect of the koji variety of Aspergillus species on the flavor formation of imo-shochu (Part2) Difference in volatile compounds and sensory evaluations of imo-shochu(2,5MB)
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Effect of the koji variety of Aspergillus species on the flavor formation of imo-shochu (Part1) Differences in enzyme activity of koji and imo-shochu moromi (2,6MB)
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Diversification of Honkaku-shochu using different Aspergillus luchuensis. (2,1MB)
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Characteristic odour compounds in shochu derived from rice koji （626KB）
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Effects of the addition of a protease agent to imo-shochu moromi on the volatile compounds and sensory characteristics of imo-shochu. The original paper is written in Japanese. （642KB）
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Effects of amino acids on the flavor formation of imo-shochu The original paper is written in Japanese. （542KB）
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Function Analysis of Glycolytic Enzyme from Aspergillus oryzae in Soysouce brewing The original paper is written in Japanese. (673KB)
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Decrease of Soy Sauce refuse by Application of a High Cellulase-Producing Recombinant Aspergillus oryzae Strain The original paper is written in Japanese. (582KB)
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Black Fungi Multiplying in a Brewery The original paper is written in Japanese. (67.3KB)
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A Study on Jinhua Houtui in China The original paper is written in Japanese. (717KB)
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Idetification and Enzyme Activity of Isolated from Chinese Fermented Food “Jinhua Huotui” ( A study on Jinhua Huotui in China partⅡ) The original paper is written in Japanese. (87.9KB)
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General Components , Amino acid, 5 ‘-Nucleotide and Micro-organism of Chinese fermented food “ Jinhua Huotui ” ( A study on Jinhua Huotui in China partⅠ) The original paper is written in Japanese. (175KB)
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Koji-Mold Breeding by Protoplast Fution for Sake Brewing The original paper is written in Japanese. (15.6KB)
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Properties of Black Aspergilli Isolated from “Wuyihongqu” Made in Longyousheng,Zhejiang The original paper is written in Japanese. (28.4KB)
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Cloning and Nucleotide Sequence of the Acid Protease-encoding Gene (pepA) From Aspergillus oryzae The original paper is written in Japanese. (28.4KB)
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Changes in Enzyme Activity in Miso during Maturing Process The original paper is written in Japanese. (23.1KB)
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Breeding of a Strain of Shochu-koji with High Productivity of Organic Acids The original paper is written in Japanese. (19.7KB)
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