Ethyl Caproate Synthesis and Hydrolysis Activity of Koji.

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Cloning of a Novel Tyrosinase-Encoding Gene (melB) from Aspergillus oryzae and Its Overexpression in Solid-State Culture (Rice Koji)(BREWING AND FOOD TECHNOLOGY)
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The Glucoamylase cDNA from Aspergillus oryzae : Its Cloning, Nucleotide Sequence, and Expression in Saccharomyces cerevisiae(Microbiology & Fermentation Industry)
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Application of Fuzzy Control Theory to the Sake Brewing Process
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Highly Efficient Sporulation Induced by Glutathione or Glutathione Thiol Esters in Sake (Kyokai No. 7) and a Wild-Type Yeast
Induction of Yeast Sporulation by Lysine-Related Compounds and Glutathione in Nutrition-Rich Conditions
Using promoter replacement and selection for loss of heterozygosity to generate an industrially applicable sake yeast strain that homozygously overproduces isoamyl acetate(GENETICS, MOLECULAR BIOLOGY, AND GENE ENGINEERING)
Cysteine Protease Inhibitors Produced by the Industrial Koji Mold, Aspergillus oryzae O-1018
BR-P18 Development of novel cell-surface display system of Aspergillus oryzae using chitin binding domain(Section IV Biorefinery)
Functional Analysis of Genes Encoding Putative Oxidoreductases in Aspergillus oryzae, Which Are Similar to Fungal Fructosyl-Amino Acid Oxidase(ENZYMOLOGY, PROTEIN ENGINEERING, AND ENZYME TECHNOLOGY)
Methods for Sporulation of Industrially Used Sake Yeasts
On the Importance of Calcium and Magnesium Ions in Yeast Solution
Regulation of the Glucoamylase-Encoding Gene(glaB), Expressed in Solid-State Culture(Koji)of Aspergillus oryzae
Comparision of Two Glucoamylases Produced by Aspergillus oryzae in Solid-State Culture (Koji) and in Submerged Culture
Breeding of a Sake Yeast with Improved Ethyl Caproate Productivity(Microbiology & Fermentation Industry)
Efficient and Direct Fermentation of Starch to Ethanol by Sake Yeast Strains Displaying Fungal Glucoamylases
The Glucoamylase-Encoding Gene (glaB) Is Expressed in Solid-State Culture with A Low Water Content
Introductino of a Feed Back Resistant α-Isopropylmalate Synthase Gene of Saccharomyces cerevisiae into Sake Yeast
Improvement of the glaB Promoter Expressed in Solid-State Fermentation (SSF) of Aspergillus oryzae
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Isolation of a Novel Promoter for Efficient Protein Production in Aspergillus oryzae
Molecular Cloning and Overexpression of fleA Gene Encoding a Fucose-specific Lectin of Aspergillus oryzae(Biochemistry & Molecular Biology)
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Structure and Activity of Angiotensin I Converting Enzyme Inhibitory Peptides from Sake and Sake Lees
Antihypertensive Effects of Peptide in Sake and Its By-products on Spontaneously Hypertensive Rats
The Role of Yeast and Koji in the Formation of Ethyl Caproate in Moromi.
Ethyl Caproate Synthesis and Hydrolysis Activity of Koji.

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