Construction of Excellent Shoyu (soy sauce) Koji Molds through Interspecific Hybridization between Aspergillus oryzae and Aspergillus sojae by Protoplast Fusion, and Shoyu Koji Making

Aspergillus Oryzae ◽

Soy Sauce ◽

Breeding of New Koji-molds through Interspecific Hybridization between Aspergillus oryzae and Aspergillus sojae by Protoplast Fusion

JOURNAL OF THE BREWING SOCIETY OF JAPAN ◽

10.6013/jbrewsocjapan1988.87.424 ◽

1992 ◽

Vol 87 (6) ◽

pp. 424-430

Author(s):

Shigeomi USHIJIMA

Keyword(s):

Protoplast Fusion ◽

Aspergillus Oryzae ◽

Breeding of new koji-molds through interspecific hybridization between Aspergillus oryzae and Aspergillus sojae by protoplast fusion.

Agricultural and Biological Chemistry ◽

10.1271/bbb1961.54.1667 ◽

1990 ◽

Vol 54 (7) ◽

pp. 1667-1676 ◽

Cited By ~ 12

Author(s):

Shigeomi USHIJIMA ◽

Tadanobu NAKADAI ◽

Kinji UCHIDA

Keyword(s):

Protoplast Fusion ◽

Aspergillus Oryzae ◽

Comparison of Volatile Components in Soy Sauce (Koikuchi Shoyu) Produced Using Aspergillus sojae and Aspergillus oryzae.

Nippon Shokuhin Kagaku Kogaku Kaishi ◽

10.3136/nskkk.43.1063 ◽

1996 ◽

Vol 43 (9) ◽

pp. 1063-1074 ◽

Cited By ~ 6

Author(s):

Kazuo ISHIHARA ◽

Nobuo HONMA ◽

Isao MATSUMOTO ◽

Seiichi IMAI ◽

Shinkichi NAKAZAWA ◽

...

Keyword(s):

Aspergillus Oryzae ◽

Soy Sauce ◽

Volatile Components ◽

Interspecific hybridization of Aspergillus awamori var. kawachi and Aspergillus oryzae by protoplast fusion.

Agricultural and Biological Chemistry ◽

10.1271/bbb1961.52.1985 ◽

1988 ◽

Vol 52 (8) ◽

pp. 1985-1991 ◽

Cited By ~ 5

Author(s):

Kihachiro OGAWA ◽

Hitoshi OHARA ◽

Nobuo TOYAMA

Keyword(s):

Protoplast Fusion ◽

Aspergillus Oryzae ◽

Aspergillus Awamori

Further evidence on the interspecific protoplast fusion between Aspergillus oryzae and Aspergillus sojae and subsequent haploidization, with special Reference to their production of some hydrolyzing enzymes.

Agricultural and Biological Chemistry ◽

10.1271/bbb1961.54.2393 ◽

1990 ◽

Vol 54 (9) ◽

pp. 2393-2399 ◽

Cited By ~ 9

Author(s):

Shigeomi USHIJIMA ◽

Tadanobu NAKADAI ◽

Kinji UCHIDA

Keyword(s):

Special Reference ◽

Protoplast Fusion ◽

Aspergillus Oryzae ◽

Aspergillus Sojae ◽

Hydrolyzing Enzymes

The production of functional γ-aminobutyric acid Malaysian soy sauce koji and moromi using the trio of Aspergillus oryzae NSK, Bacillus cereus KBC, and the newly identified Tetragenococcus halophilus KBC in liquid-state fermentation

Future Foods ◽

10.1016/j.fufo.2021.100055 ◽

2021 ◽

pp. 100055

Author(s):

Chong Shin Yee ◽

Mohamad Nor Azzimi Sohedein ◽

Ooi Poh Suan ◽

Alan Wong Weng Loen ◽

Muhamad Hafiz Abd Rahim ◽

...

Keyword(s):

Bacillus Cereus ◽

Aspergillus Oryzae ◽

Liquid State ◽

Soy Sauce ◽

Aminobutyric Acid ◽

Tetragenococcus Halophilus

Antibacterial activity of pyrazine derivatives produced by Aspergillus oryzae in soy sauce production

Journal of Biotechnology ◽

10.1016/j.jbiotec.2008.07.1741 ◽

2008 ◽

Vol 136 ◽

pp. S731

Author(s):

Yoshihito Sano ◽

Rie Kuramitsu ◽

Shunsuke Muramatsu

Keyword(s):

Antibacterial Activity ◽

Aspergillus Oryzae ◽

Soy Sauce

A further study on chromosome minimization by protoplast fusion in Aspergillus oryzae

Molecular Genetics and Genomics ◽

10.1007/s00438-011-0669-1 ◽

2011 ◽

Vol 287 (2) ◽

pp. 177-187 ◽

Cited By ~ 11

Author(s):

Seiichi Hara ◽

Feng Jie Jin ◽

Tadashi Takahashi ◽

Yasuji Koyama

Keyword(s):

Protoplast Fusion ◽

Aspergillus Oryzae

Heterokaryon Incompatibility and Interspecific Hybridization between Verticillium albo-atrum and Verticillium dahliae Following Protoplast Fusion and Microinjection

Microbiology ◽

10.1099/00221287-129-10-3043 ◽

1983 ◽

Vol 129 (10) ◽

pp. 3043-3056 ◽

Cited By ~ 3

Author(s):

M. A. Typas

Keyword(s):

Protoplast Fusion ◽

Verticillium Dahliae ◽

Heterokaryon Incompatibility ◽

Verticillium Albo Atrum

Improvement of the quality of soy sauce by reducing enzyme activity in Aspergillus oryzae

Food Chemistry ◽

10.1016/j.foodchem.2019.04.052 ◽

2019 ◽

Vol 292 ◽

pp. 81-89 ◽

Cited By ~ 3

Author(s):

Chengfang Ding ◽

Meng Meng ◽

Yuyang Jiang ◽

Lihua Hou

Keyword(s):

Enzyme Activity ◽

Aspergillus Oryzae ◽

Soy Sauce