Concepedia

Koji Fermentation

Koji Fermentation is a microbial fermentation process in which filamentous fungi, primarily *Aspergillus oryzae*, are cultivated on substrates such as rice, soybeans, or wheat to produce enzymes and metabolites that facilitate the bioconversion of raw materials into traditional East Asian fermented foods and beverages.

272

Publications

9.6K

Citations

1K

Authors

268

Institutions

Publications per year

2017–2026

83

Parents

Publications

272

Identification and characterization of genes responsible for biosynthesis of kojic acid, an industrially important compound from Aspergillus oryzae

Yasunobu Terabayashi, Motoaki Sano, Noriko Yamane et al. · Fungal Genetics and Biology · 2010 · 170 citations

, , +15

Bacterial and fungal diversity in the traditional Chinese liquor fermentation process

Xiaoran Li, Enbo Ma, Liang‐Zhen Yan et al. · International Journal of Food Microbiology · 2011 · 169 citations

, , +14

Effect of <i>koji</i> fermentation on generation of volatile compounds in soy sauce production

Yunzi Feng, Chun Cui, Haifeng Zhao et al. · International Journal of Food Science & Technology · 2012 · 148 citations

, , +17

Growth performance, blood health, antioxidant status and immune response in red sea bream (Pagrus major) fed Aspergillus oryzae fermented rapeseed meal (RM-Koji)

Serge Dossou, Shunsuke Koshio, Manabu Ishikawa et al. · Fish & Shellfish Immunology · 2018 · 134 citations

, , +17

Kombucha fermentation enhances the health-promoting properties of soymilk beverage

Xiudong Xia, Yiqiang Dai, Han Wu et al. · Journal of Functional Foods · 2019 · 126 citations · Full text

, , +15

1–5 of 272

Authors

1K

  1. SU
    Seinosuke Ueda

    Kyushu University, Japan

    8 publications · 219 citations

    8

    h-index

  2. SL
    Sunmin Lee

    Konkuk University, South Korea

    6 publications · 264 citations

    6

    h-index

  3. CH
    Choong Hwan Lee

    Konkuk University, South Korea

    6 publications · 181 citations

    6

    h-index

  4. MZ
    Mouming Zhao

    South China University of Technology, China

    4 publications · 331 citations

    5

    h-index

  5. MI
    Mohamed Ismail Abdul Karim

    Universiti Putra Malaysia, Malaysia

    4 publications · 120 citations

    5

    h-index

1–5 of 1K

Institutions

268

  1. National Research Institute of Brewing

    Tokyo, Japan

    12 h-index

    34 publications

    1.2K citations

  2. Universiti Putra Malaysia

    Seri Kembangan, Malaysia

    11 h-index

    35 publications

    1.2K citations

  3. Konkuk University

    Seoul, South Korea

    10 h-index

    35 publications

    1.3K citations

  4. Kagoshima University

    Kagoshima, Japan

    10 h-index

    38 publications

    1.4K citations

  5. Jiangnan University

    Wuxi, China

    9 h-index

    32 publications

    975 citations

  6. National Taiwan University

    Taipei, Taiwan

    8 h-index

    20 publications

    963 citations

  7. State Key Laboratory of Food Science and Technology

    Wuxi, China

    7 h-index

    30 publications

    931 citations

  8. Kyushu University

    Fukuoka, Japan

    6 h-index

    20 publications

    598 citations

1–8 of 268

Venues

  1. Journal of Bioscience and Bioengineering

    16 publications · 532 citations

    14

    h-index

  2. Bioscience Biotechnology and Biochemistry

    12 publications · 408 citations

    12

    h-index

  3. 10

    h-index

  4. Food Chemistry

    9 publications · 418 citations

    9

    h-index

  5. Journal of Agricultural and Food Chemistry

    9 publications · 415 citations

    9

    h-index

1–5