Concepedia

Koji Mold Fermentation

Koji Mold Fermentation is a microbial fermentation process in distilled spirit production in which filamentous fungi of the genus *Aspergillus*, primarily *A. oryzae* or *A. luchuensis*, are cultivated on raw starch sources to produce enzymes that hydrolyze polysaccharides into fermentable sugars, enabling subsequent alcoholic fermentation.

116

Publications

4.2K

Citations

456

Authors

126

Institutions

Publications per year

2017–2026

19

Parents

Publications

116

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

The ancient koji mold (Aspergillus oryzae) as a modern biotechnological tool

Ghoson M. Daba, Faten A. Mostafa, Waill A. Elkhateeb · Bioresources and Bioprocessing · 2021 · 131 citations · Full text

, , +17

Antioxidant activity and active compounds of rice koji fermented with Aspergillus candidus

Gow‐Chin Yen, Yung‐Chi Chang, Sheu-Wen Su · Food Chemistry · 2003 · 120 citations

, , +17

Comparison of two glucoamylases produced by Aspergillus oryzae in solid-state culture (koji) and in submerged culture

Yoji Hata, Hiroki Ishida, Yasuhiro Kojima et al. · Journal of Fermentation and Bioengineering · 1997 · 107 citations

, , +16

1–5 of 116

Authors

456

  1. YK
    Yasuzo KIZAKI

    National Research Institute of Brewing, Japan

    4 publications · 129 citations

    4

    h-index

  2. HF
    Hisashi Fukuda

    Muroran Institute of Technology, Japan

    4 publications · 129 citations

    4

    h-index

  3. CC
    Cheng‐Chun Chou

    National Taiwan University, Taiwan

    4 publications · 151 citations

    4

    h-index

  4. YY
    Yu-Ichi Yamane

    National Research Institute of Brewing, Japan

    4 publications · 129 citations

    4

    h-index

  5. SL
    Sunmin Lee

    Konkuk University, South Korea

    3 publications · 164 citations

    3

    h-index

1–5 of 456

Institutions

126

  1. National Research Institute of Brewing

    Tokyo, Japan

    9 h-index

    31 publications

    1.1K citations

  2. National Taiwan University

    Taipei, Taiwan

    7 h-index

    15 publications

    495 citations

  3. Konkuk University

    Seoul, South Korea

    5 h-index

    16 publications

    613 citations

  4. Kyushu University

    Fukuoka, Japan

    4 h-index

    11 publications

    419 citations

  5. Mie University

    Tsu, Japan

    4 h-index

    7 publications

    260 citations

  6. Kagoshima University

    Kagoshima, Japan

    3 h-index

    16 publications

    354 citations

  7. Kikkoman (Japan)

    Noda, Japan

    3 h-index

    10 publications

    261 citations

  8. Food Research Institute

    Tsukuba, Japan

    3 h-index

    7 publications

    331 citations

1–8 of 126

Venues

  1. Journal of Bioscience and Bioengineering

    10 publications · 308 citations

    10

    h-index

  2. Agricultural and Biological Chemistry

    6 publications · 271 citations

    6

    h-index

  3. Journal of Fermentation and Bioengineering

    6 publications · 249 citations

    6

    h-index

  4. Bioscience Biotechnology and Biochemistry

    6 publications · 262 citations

    6

    h-index

  5. Food Chemistry

    5 publications · 239 citations

    5

    h-index

1–5