1021:
33:
999:
57:
1333:
438:
are pectinase and peptidase. Pectinase drives starch hydrolysis by breaking down the pectin in the cell walls of plant materials like soybeans, in the case of miso and soy sauce production, while peptidases like leucine aminopeptidase cleave amino acids from proteins and polypeptides like glutamic
2226:
Merz, Michael; Eisele, Thomas; Berends, Pieter; Appel, Daniel; Rabe, Swen; Blank, Imre; Stressler, Timo; Fischer, Lutz (17 June 2015). "Flavourzyme, an Enzyme
Preparation with Industrial Relevance: Automated Nine-Step Purification and Partial Characterization of Eight Enzymes".
1385:
Lin, Weimin; Song, Jiajia; Hu, Wenfeng; Miao, Jianyin; Gao, Xiangyang (2016). "Relationship
Between Extracellular Cellulase, Pectinase and Xylanase Activity of Isolated Aspergillus oryzae Strains Grown on Koji and the Umami-Tasting Amino Acid Content of Soy Sauce".
748:
are responsible for the function of proteins and cellular processes such as hydrolase, transporters, and metabolism. The extensive array of secretory hydrolase and transporters allows the mold to break down or secrete various compounds effectively. Typically, when
554:. Its strength is that it gives rise to a rich, fruity, refreshing taste, so despite the difficulties and great skill required, it is still used by some manufacturers. It is popular amongst young people who previously had no interest in typically strong potato
1020:
654:
a rich aroma with a slightly sweet, mellow taste. Its spores disperse easily, covering production facilities and workers' clothes in a layer of black. Such issues led to it falling out of favour, but due to the development of new
1236:
Kiyota, Takuro; Hamada, Ryoko; Sakamoto, Kazutoshi; Iwashita, Kazuhiro; Yamada, Osamu; Mikami, Shigeaki (May 2011). "Aflatoxin non-productivity of
Aspergillus oryzae caused by loss of function in the aflJ gene product".
1429:
Wang, D.; Zheng, Z. Y.; Feng, J.; Zhan, X. B.; Zhang, L. M.; Wu, J. R.; Lin, C. C. (2013-07-04). "A high salt tolerant neutral protease from
Aspergillus Oryzae: Purification, characterization and kinetic properties".
636:. In 1901, Tamaki Inui, lecturer at University of Tokyo succeeded in the first isolating and culturing. In 1910, Genichirō Kawachi succeeded for the first time in culturing var. kawachi, a variety of subtaxa of
1473:
Zhao, Guozhong; Yao, Yunping; Wang, Chunling; Hou, Lihua; Cao, Xiaohong (2013-06-17). "Comparative genomic analysis of
Aspergillus oryzae strains 3.042 and RIB40 for soy sauce fermentation".
753:
exposed to high concentrations of foods like rice, soybean, wheat, etc. during fermentation, its growth may be negatively affected. However, over time this may potentially allow the
845:
445:
secretes a number of salt-tolerant alkaline proteases which makes it particularly stable in the high-sodium conditions required for the production of miso and soy sauce. The strain
1283:
817:
have cell walls that are difficult to break down which makes gene insertion/editing complicated. However, scientists have recently started utilizing CRISPR/Cas9 in
998:
2390:
Atanasov, Atanas G.; Zotchev, Sergey B.; Dirsch, Verena M.; Supuran, Claudiu T.; et al. (The
International Natural Product Sciences Taskforce) (2021-01-28).
853:
943:) in China in 300 BCE. Its development is a milestone in Chinese food technology, for it provides the conceptual framework for three major fermented soy foods:
2514:
1300:
772:
mold has not been found to produce those toxins. Furthermore, no carcinogenic substances have been discovered in the mold. A study has shown that even when
2179:
Wang, H.; Liu, L.; Guo, Y. -X.; Dong, Y. -S.; Zhang, D. -J.; Xiu, Z. -L. (2007). "Biotransformation of piceid in
Polygonum cuspidatum to resveratrol by
1162:
1110:
1135:
861:
2898:
2633:
849:
869:
1679:
Osamu Yamada; Masayuki
Machida; Akira Hosoyama; Masatoshi Goto; Toru Takahashi; Taiki Futagami; Youhei Yamagata; et al. (December 2016).
2805:
2672:
901:
877:
1189:
1612:
893:
865:
1586:
546:
can easily sour during fermentation. This makes it difficult to use in warmer regions such as Kyūshū, and gradually black and white
2885:
2753:
2607:
303:. While the two fungi share the same cluster of genes that encode for aflatoxin synthesis, this gene cluster is non-functional in
1280:
640:. This improved the efficiency of shōchū production. It produces plenty of citric acid which helps to prevent the souring of the
2959:
1729:
2143:
1537:
671:
makers because of the depth and quality of the taste it produced. Several popular brands now explicitly state they use black
821:. This increased mutation rates in the genome which was not possible in the past since the mold only reproduced asexually.
1216:
804:
2475:
341:, and a range of other traditional Japanese foods. His proposal was approved at the society's annual meeting in 2006.
1355:
2810:
734:
2470:
2677:
2511:
1306:
1319:
439:
acid, an amino acid that contributes to the characteristic umami flavor of these fermented soybean products.
2792:
2659:
2396:
1171:
2458:
Lafayette, California: Soyinfo Center. 660 pp. (1,560 references; 142 photos and illustrations, Free online)
2264:"Advances in Genetic Engineering Technology and Its Application in the Industrial Fungus Aspergillus oryzae"
2572:
1119:
606:
is easy to cultivate and its enzymes promote rapid saccharization; as a result, it is used to produce most
470:
1759:
56:
2044:
2969:
2926:
2877:
2745:
2687:
2599:
2331:
1094:
837:
2165:
319:) in the journal of the Brewing Society of Japan, because of its importance not only for making the
2079:
Barbesgaard, Peder; Heldt-Hansen, HansPeter; Diderichsen, Børge (February 1992). "On the safety of
2974:
2964:
1051:
2903:
2638:
2534:
1198:
620:
588:
2823:
1616:
721:
449:
RIB40, for example, appears to have specific salt tolerance genes that regulate K transport.
151:
2700:
2512:
Global
Aspergillus oryzae Market Report 2020 - Market Size, Share, Price, Trend and Forecast
2134:
Wilkinson, Heather; Tsitsigiannis, Dimitrios; Zhang, Yongqiang; Keller, Nancy (2004-08-30).
768:, which are known to secrete toxins called aflatoxins that cause severe food poisoning, the
2949:
1903:
1842:
1074:
1030:
colonies grown at 37 °C (99 °F) for three days on rich media. The bottom two are
949:
833:
813:
is hard to study due to difficulties in conventional genetic manipulation. This is because
776:
is put under conditions favorable to express and secrete aflatoxin, the aflatoxin genes in
730:
715:
650:, it most effectively extracts the taste and character of the base ingredients, giving its
1590:
8:
841:
691:
was released by a consortium of
Japanese biotechnology companies in late 2005. The eight
478:
212:
2480:
1907:
1846:
1678:
2954:
2455:
History of Koji - Grains and/or Soybeans Enrobed with a Mold Culture (300 BCE to 2012).
2430:
2391:
2367:
2322:
2298:
2263:
2208:
2153:
2116:
2017:
1978:
1705:
1680:
1455:
1411:
358:
51:
1486:
1347:
2859:
2818:
2695:
2581:
2435:
2417:
2372:
2354:
2303:
2285:
2244:
2200:
2139:
2108:
2100:
2022:
2004:
1959:
1921:
1860:
1807:
1710:
1661:
1498:
1490:
1459:
1447:
1403:
1361:
1351:
1262:
1254:
1057:
897:
788:
737:
42149; its morphology, growth, and enzyme production are typical of strains used for
308:
291:
Genomic analysis has led some scholars to believe that the Japanese domesticated the
253:
235:
2212:
1415:
2864:
2425:
2409:
2405:
2362:
2344:
2293:
2275:
2236:
2192:
2120:
2092:
2056:
2012:
1994:
1951:
1911:
1850:
1797:
1737:
1700:
1692:
1651:
1482:
1439:
1395:
1343:
1246:
1012:
404:
188:
2586:
1562:
1541:
1399:
2850:
2557:
2518:
2340:
1287:
1250:
1068:
909:
356:, while in other cases it refers to all molds used in fermented foods, including
32:
2797:
2664:
2454:
1170:(in Japanese). The Society for Biotechnology, Japan. p. 424. Archived from
247:
However, in the production of fermented foods of soybeans such as soy sauce and
2872:
2740:
2594:
2413:
1118:(in Japanese). The Society for Biotechnology, Japan. p. 75. Archived from
118:
98:
2280:
2196:
1955:
1650:(5). Japan Society for Bioscience, Biotechnology, and Agrochemistry: 574–584.
1443:
1222:
1149:
Biotechnology in Agriculture and Food Processing: Opportunities and Challenges
2943:
2731:
2421:
2358:
2349:
2289:
2240:
2104:
2008:
1733:
1494:
1451:
1407:
1258:
940:
400:
348:(麹) is used in several meanings, and in some cases it specifically refers to
180:
1999:
1696:
2439:
2376:
2307:
2248:
2204:
2026:
1963:
1925:
1864:
1811:
1714:
1665:
1502:
1365:
1266:
427:
266:
192:
2112:
1656:
1639:
2766:
2620:
2566:
1516:
1197:(in Japanese). The Society of Yeast Scientists. p. 2. Archived from
881:
873:
709:
463:
423:
229:
207:
128:
2061:
1942:
Rokas, A. (2009). "The effect of domestication on the fungal proteome".
1916:
1879:
1855:
1826:
935:) which means mold used in fermented foods, was first mentioned in the
836:
factory because of its relatively few endogenous secondary metabolites.
2890:
2758:
2625:
2612:
2096:
1983:: Learning from the History of Koji Mold and Exploration of Its Future"
692:
408:
296:
108:
88:
2771:
2523:
2916:
2784:
2651:
1802:
1785:
944:
889:
696:
610:
today. It gives rise to a drink with a refreshing, mild, sweet taste.
338:
219:
184:
68:
2528:
1342:. Advances in Applied Microbiology. Vol. 51. pp. 129–153.
2911:
2844:
2779:
2725:
2646:
2551:
2262:
Jin, Feng-Jie; Hu, Shuang; Wang, Bao-Teng; Jin, Long (2021-02-23).
1004:
973:
857:
598:
by Genichirō Kawachi in 1918. This effect was researched and white
386:
365:
2078:
2133:
1063:
983:
885:
632:
396:
378:
strains are important in rice saccharification for sake brewing:
215:
2392:"Natural products in drug discovery: advances and opportunities"
2503:
961:
792:
688:
642:
285:
278:
196:
78:
2321:
Anyaogu, Diana Chinyere; Mortensen, Uffe Hasbro (2015-02-10).
1763:
757:
to gain new transporters due to the environment's conditions.
558:, playing a role in its recent revival. Thus, white and black
362:
and other molds, so care should be taken to avoid confusion.
2389:
2323:"Heterologous production of fungal secondary metabolites in
1640:"The white koji fungus Aspergillus luchuensis mut. kawachii"
1235:
1046:
967:
955:
733:. The sequenced strain isolated in 1950 is called RIB40 or
700:
530:
333:
224:
201:
416:: pleasant fragrance; accumulation of flavoring compounds
965:, not to mention grain-based wines (including Japanese
2314:
2225:
1824:
1681:"Genome sequence of Aspergillus luchuensis NBRC 4314"
473:(1883 -1948), who is said to be the father of modern
2383:
1877:
452:
1563:"Other terminology relating to Shochu and Awamori"
1104:
1102:
707:is thus one-third larger than that of two related
481:succeeded in the first isolation and culturing of
1977:Machida, M.; Yamada, O.; Gomi, K. (August 2008).
1976:
1428:
1221:(in Japanese). Discover Japan Inc. Archived from
461:Three varieties of kōji mold are used for making
2941:
2320:
1825:Machida, Masayuki; et al. (December 2005).
1298:
1292:
1108:
915:
2049:The Journal of General and Applied Microbiology
1099:
799:. "Flavourzyme", a protease blend derived from
2178:
1637:
1472:
1214:
1187:
1160:
791:can be efficiently cleaved from its glucoside
1727:
1384:
295:that had mutated and ceased to produce toxic
199:in the making of alcoholic beverages such as
2261:
1752:
1581:
1579:
602:was successfully grown independently. White
505:developed by Kawachi has also been used for
477:and Tamaki Inui (1873 -1946), a lecturer at
1644:Bioscience, Biotechnology, and Biochemistry
542:is extremely sensitive to temperature; its
497:, which led to great progress in producing
2229:Journal of Agricultural and Food Chemistry
1937:
1935:
1475:International Journal of Food Microbiology
1305:(in Japanese). p. 643. Archived from
422:: low production of deferriferrichrome (a
31:
2429:
2366:
2348:
2297:
2279:
2060:
2016:
1998:
1915:
1878:Galagan JE, et al. (December 2005).
1854:
1801:
1704:
1655:
1576:
1555:
434:Two of the key enzyme groups secreted by
2042:
1672:
1631:
1331:
1239:Journal of Bioscience and Bioengineering
1181:
824:
594:was discovered as a mutation from black
1932:
1783:
1691:(6). Oxford University Press: 507–515.
1208:
1007:with conidia of the microscopic fungus
795:through the process of fermentation by
783:
574:) is usually used in the production of
2942:
2185:Applied Microbiology and Biotechnology
2085:Applied Microbiology and Biotechnology
1509:
1154:
725:. Many of the extra genes present in
663:) in the mid-1980s, interest in black
467:, each with distinct characteristics.
2533:
2532:
2074:
2072:
2038:
2036:
1941:
1530:
1432:Applied Biochemistry and Microbiology
713:species, the genetics model organism
562:are mainly used in the production of
2927:5667faa9-b9ba-4479-bb3c-6032379a0f89
2688:247e8502-eac3-4577-a727-ee791320ef3e
2172:
1615:. Kawauchi-kin honpo. Archived from
1589:. Kawauchi-kin honpo. Archived from
1325:
981:(the Chinese forerunner of Japanese
550:became more common in production of
1827:"Genome sequencing and analysis of
805:enzyme-hydrolyzed vegetable protein
389:growth on and into the rice kernels
265:is also used for the production of
13:
2136:Secondary Metabolite Gene Clusters
2069:
2033:
1191:家畜化された微生物、麹菌 その分子細胞生物学的解析から見えてきたこと
14:
2986:
2471:Making Rice Koji from Koji Spores
2464:
2045:"Classification of the Koji Mold"
1487:10.1016/j.ijfoodmicro.2013.03.027
1279:Fujita, Chieko, Tokyo Foundation
744:The increased number of genes in
327:brewing, but also for making the
2476:Sake World's description of koji
1784:Goffeau, André (December 2005).
1019:
997:
729:are predicted to be involved in
277:(米麹) are made by fermenting the
55:
2446:
2255:
2219:
2138:. CRC Press. pp. 355–385.
2127:
1970:
1871:
1818:
1777:
1721:
1605:
1466:
1422:
1378:
1313:
1215:Kiyoko Hayashi (19 July 2021).
846:1,3,6,8-tetrahydroxynaphthalene
1884:and comparative analysis with
1728:Takeo Koizumi (5 April 2018).
1273:
1229:
1141:
1129:
1088:
719:and the potentially dangerous
493:, and a variety of subtaxa of
430:, and other colored substances
1:
2960:Molds used in food production
2397:Nature Reviews Drug Discovery
1400:10.1080/08905436.2016.1244768
1348:10.1016/S0065-2164(02)51004-2
1082:
695:together comprise 37 million
257:is sometimes used instead of
228:. It is one of the different
1332:Kitamoto, Katsuhiko (2002).
1251:10.1016/j.jbiosc.2010.12.022
766:A. flavus and A. parasiticus
374:The following properties of
315:fungus a "national fungus" (
244:used for food fermentation.
7:
1638:Taiki Futagami (May 2022).
1039:
684:Initially kept secret, the
10:
2991:
2452:Shurtleff, W.; Aoyagi, A.
2414:10.1038/s41573-020-00114-z
990:
699:and 12 thousand predicted
626:is mainly used to produce
2834:
2711:
2541:
2332:Frontiers in Microbiology
2281:10.3389/fmicb.2021.644404
2268:Frontiers in Microbiology
2197:10.1007/s00253-007-0874-3
2043:Murakami, Hideya (1971).
1956:10.1016/j.tig.2008.11.003
1444:10.1134/S0003683813040170
1335:Molecular Biology of the
941:Rites of the Zhou dynasty
679:
239:
157:
150:
52:Scientific classification
50:
39:
30:
23:
2350:10.3389/fmicb.2015.00077
2241:10.1021/acs.jafc.5b01665
1301:
1217:
1190:
1163:
1111:
403:and glucoamylase); some
366:Properties desirable in
43:growing on rice to make
1299:Kenichiro Matsushima.
1109:Kenichiro Matsushima.
832:is a good choice as a
534:, and at one time all
501:in Japan. Since then,
395:: strong secretion of
2000:10.1093/dnares/dsn020
1697:10.1093/dnares/dsw032
1587:"初代 河内源一郎（1883～1948）"
1302:醤油づくりと麹菌の利用ー今までとこれからー
854:3-methylorcinaldehyde
825:Secondary metabolites
803:, is used to produce
1882:Aspergillus nidulans
1281:Koji, an Aspergillus
1225:on 10 November 2022.
1204:on 13 November 2022.
1188:Katsuhiko Kitamoto.
1161:Katsuhiko Kitamoto.
1147:Parmjit S. Panesar,
1138:Kikkoman Corporation
1075:Rhizopus oligosporus
834:secondary metabolite
784:Use in biotechnology
780:were not expressed.
731:secondary metabolism
2713:Aspergillus flavus
2062:10.2323/jgam.17.281
1917:10.1038/nature04341
1908:2005Natur.438.1105G
1902:(7071): 1105–1115.
1856:10.1038/nature04300
1847:2005Natur.438.1157M
1841:(7071): 1157–1161.
1796:(7071): 1092–1093.
1730:"黒麹菌の役割 発酵中の雑菌繁殖防ぐ"
1657:10.1093/bbb/zbac033
1177:on 31 October 2022.
842:polyketide synthase
840:types can produce:
764:is closely related
528:is used to produce
479:University of Tokyo
453:Varieties used for
370:brewing and testing
2573:Aspergillus oryzae
2543:Aspergillus oryzae
2517:2021-11-08 at the
2482:Aspergillus oryzae
2181:Aspergillus oryzae
2097:10.1007/BF00183230
2081:Aspergillus oryzae
1981:Aspergillus oryzae
1944:Trends in Genetics
1829:Aspergillus oryzae
1388:Food Biotechnology
1286:2009-05-22 at the
904:, originally from
746:Aspergillus oryzae
566:, but only yellow
538:. However, yellow
359:Monascus purpureus
344:The Japanese word
307:Eiji Ichishima of
293:Aspergillus flavus
176:Aspergillus oryzae
161:Aspergillus oryzae
25:Aspergillus oryzae
16:Filamentous fungus
2937:
2936:
2819:Open Tree of Life
2696:Open Tree of Life
2535:Taxon identifiers
2235:(23): 5682–5693.
2145:978-0-8247-5655-0
1786:"Multiple moulds"
1538:"What is Shochu?"
1322:Marukome co.,ltd.
1112:しょうゆづくりの歩みと麹菌の関わり
1058:Aspergillus sojae
898:co-transformation
789:Trans-resveratrol
667:resurged amongst
471:Genichirō Kawachi
309:Tohoku University
299:, giving rise to
254:Aspergillus sojae
172:
171:
167:(Ahlburg) E. Cohn
2982:
2970:Japanese cuisine
2930:
2929:
2920:
2919:
2907:
2906:
2894:
2893:
2881:
2880:
2868:
2867:
2855:
2854:
2853:
2827:
2826:
2814:
2813:
2801:
2800:
2798:BMSSYS0000042725
2788:
2787:
2775:
2774:
2762:
2761:
2749:
2748:
2736:
2735:
2734:
2716:
2704:
2703:
2691:
2690:
2681:
2680:
2668:
2667:
2665:NHMSYS0020535053
2655:
2654:
2642:
2641:
2629:
2628:
2616:
2615:
2603:
2602:
2590:
2589:
2577:
2576:
2575:
2562:
2561:
2560:
2530:
2529:
2459:
2450:
2444:
2443:
2433:
2406:Nature Portfolio
2387:
2381:
2380:
2370:
2352:
2318:
2312:
2311:
2301:
2283:
2259:
2253:
2252:
2223:
2217:
2216:
2176:
2170:
2169:
2163:
2159:
2157:
2149:
2131:
2125:
2124:
2076:
2067:
2066:
2064:
2040:
2031:
2030:
2020:
2002:
1974:
1968:
1967:
1939:
1930:
1929:
1919:
1875:
1869:
1868:
1858:
1822:
1816:
1815:
1805:
1803:10.1038/4381092b
1781:
1775:
1774:
1772:
1771:
1762:. Archived from
1756:
1750:
1749:
1747:
1745:
1736:. Archived from
1725:
1719:
1718:
1708:
1676:
1670:
1669:
1659:
1635:
1629:
1628:
1626:
1624:
1613:"元祖 源一郎さんの生マッコリ"
1609:
1603:
1602:
1600:
1598:
1583:
1574:
1572:
1570:
1569:
1559:
1553:
1552:
1550:
1549:
1540:. Archived from
1534:
1528:
1526:
1524:
1523:
1513:
1507:
1506:
1470:
1464:
1463:
1426:
1420:
1419:
1382:
1376:
1375:
1373:
1372:
1329:
1323:
1317:
1311:
1310:
1309:on 21 June 2022.
1296:
1290:
1277:
1271:
1270:
1233:
1227:
1226:
1212:
1206:
1205:
1203:
1196:
1185:
1179:
1178:
1176:
1169:
1158:
1152:
1151:CRC Press (2014)
1145:
1139:
1133:
1127:
1126:
1125:on 26 July 2020.
1124:
1117:
1106:
1097:
1092:
1023:
1013:light microscope
1001:
920:in a broad sense
703:. The genome of
675:on their labels.
485:species such as
405:carboxypeptidase
243:
241:
163:
60:
59:
35:
21:
20:
2990:
2989:
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2980:
2979:
2940:
2939:
2938:
2933:
2925:
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2915:
2910:
2902:
2897:
2889:
2884:
2876:
2871:
2863:
2858:
2849:
2848:
2843:
2836:Eurotium oryzae
2830:
2822:
2817:
2809:
2804:
2796:
2791:
2783:
2778:
2770:
2765:
2757:
2752:
2744:
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2730:
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2699:
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2645:
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2606:
2598:
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2585:
2580:
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2565:
2556:
2555:
2550:
2537:
2519:Wayback Machine
2467:
2462:
2451:
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2384:
2319:
2315:
2260:
2256:
2224:
2220:
2177:
2173:
2161:
2160:
2151:
2150:
2146:
2132:
2128:
2077:
2070:
2041:
2034:
1975:
1971:
1940:
1933:
1880:"Sequencing of
1876:
1872:
1823:
1819:
1782:
1778:
1769:
1767:
1760:"Shochu Circle"
1758:
1757:
1753:
1743:
1741:
1740:on 4 April 2023
1726:
1722:
1677:
1673:
1636:
1632:
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1610:
1606:
1596:
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1585:
1584:
1577:
1567:
1565:
1561:
1560:
1556:
1547:
1545:
1536:
1535:
1531:
1521:
1519:
1515:
1514:
1510:
1471:
1467:
1427:
1423:
1383:
1379:
1370:
1368:
1358:
1330:
1326:
1318:
1314:
1303:
1297:
1293:
1288:Wayback Machine
1278:
1274:
1234:
1230:
1219:
1213:
1209:
1201:
1194:
1192:
1186:
1182:
1174:
1167:
1165:
1159:
1155:
1146:
1142:
1134:
1130:
1122:
1115:
1113:
1107:
1100:
1093:
1089:
1085:
1080:
1069:Medicinal molds
1042:
1035:
1024:
1015:
1002:
993:
922:
910:Gateway cloning
827:
786:
682:
646:. Of all three
459:
372:
240:nihon kōji kabi
233:
232:ニホンコウジカビ (日本麹黴)
168:
165:
159:
146:
54:
17:
12:
11:
5:
2988:
2978:
2977:
2975:Fungus species
2972:
2967:
2965:Fungi of Japan
2962:
2957:
2952:
2935:
2934:
2932:
2931:
2921:
2908:
2895:
2882:
2869:
2856:
2840:
2838:
2832:
2831:
2829:
2828:
2815:
2802:
2789:
2776:
2763:
2750:
2737:
2721:
2719:
2709:
2708:
2706:
2705:
2692:
2682:
2669:
2656:
2643:
2630:
2617:
2604:
2591:
2578:
2563:
2547:
2545:
2539:
2538:
2527:
2526:
2521:
2509:
2478:
2473:
2466:
2465:External links
2463:
2461:
2460:
2445:
2382:
2313:
2254:
2218:
2191:(4): 763–768.
2171:
2144:
2126:
2091:(5): 569–572.
2068:
2055:(4): 281–309.
2032:
1993:(4): 173–183.
1969:
1931:
1870:
1817:
1776:
1751:
1720:
1671:
1630:
1604:
1575:
1554:
1529:
1508:
1481:(2): 148–154.
1465:
1438:(4): 378–385.
1421:
1394:(4): 278–291.
1377:
1356:
1324:
1312:
1291:
1272:
1245:(5): 512–517.
1228:
1207:
1180:
1153:
1140:
1128:
1098:
1095:Index Fungorum
1086:
1084:
1081:
1079:
1078:
1071:
1066:
1061:
1054:
1049:
1043:
1041:
1038:
1037:
1036:
1025:
1018:
1016:
1003:
996:
992:
989:
921:
914:
862:terrequinone A
826:
823:
785:
782:
681:
678:
677:
676:
669:honkaku shōchū
611:
579:
536:honkaku shōchū
458:
451:
432:
431:
417:
411:
390:
371:
364:
211:, and also to
170:
169:
166:
155:
154:
148:
147:
143:A. oryzae
140:
138:
134:
133:
126:
122:
121:
119:Aspergillaceae
116:
112:
111:
106:
102:
101:
99:Eurotiomycetes
96:
92:
91:
86:
82:
81:
76:
72:
71:
66:
62:
61:
48:
47:
37:
36:
28:
27:
15:
9:
6:
4:
3:
2:
2987:
2976:
2973:
2971:
2968:
2966:
2963:
2961:
2958:
2956:
2953:
2951:
2948:
2947:
2945:
2928:
2922:
2918:
2913:
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2900:
2896:
2892:
2887:
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2874:
2870:
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2852:
2846:
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2839:
2837:
2833:
2825:
2820:
2816:
2812:
2807:
2803:
2799:
2794:
2790:
2786:
2781:
2777:
2773:
2768:
2764:
2760:
2755:
2751:
2747:
2742:
2738:
2733:
2727:
2723:
2722:
2720:
2718:
2710:
2702:
2697:
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2683:
2679:
2674:
2670:
2666:
2661:
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2653:
2648:
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2640:
2635:
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2627:
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2618:
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2609:
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2601:
2596:
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2583:
2579:
2574:
2568:
2564:
2559:
2553:
2549:
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2540:
2536:
2531:
2525:
2522:
2520:
2516:
2513:
2510:
2508:
2506:
2501:
2497:
2493:
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2485:
2483:
2479:
2477:
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2469:
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2457:
2456:
2449:
2441:
2437:
2432:
2427:
2423:
2419:
2415:
2411:
2407:
2403:
2399:
2398:
2393:
2386:
2378:
2374:
2369:
2364:
2360:
2356:
2351:
2346:
2342:
2338:
2334:
2333:
2328:
2326:
2317:
2309:
2305:
2300:
2295:
2291:
2287:
2282:
2277:
2273:
2269:
2265:
2258:
2250:
2246:
2242:
2238:
2234:
2230:
2222:
2214:
2210:
2206:
2202:
2198:
2194:
2190:
2186:
2182:
2175:
2167:
2155:
2147:
2141:
2137:
2130:
2122:
2118:
2114:
2110:
2106:
2102:
2098:
2094:
2090:
2086:
2083:: a review".
2082:
2075:
2073:
2063:
2058:
2054:
2050:
2046:
2039:
2037:
2028:
2024:
2019:
2014:
2010:
2006:
2001:
1996:
1992:
1988:
1984:
1982:
1979:"Genomics of
1973:
1965:
1961:
1957:
1953:
1949:
1945:
1938:
1936:
1927:
1923:
1918:
1913:
1909:
1905:
1901:
1897:
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1887:
1883:
1874:
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1857:
1852:
1848:
1844:
1840:
1836:
1832:
1830:
1821:
1813:
1809:
1804:
1799:
1795:
1791:
1787:
1780:
1766:on 2007-12-10
1765:
1761:
1755:
1739:
1735:
1734:Okinawa Times
1731:
1724:
1716:
1712:
1707:
1702:
1698:
1694:
1690:
1686:
1682:
1675:
1667:
1663:
1658:
1653:
1649:
1645:
1641:
1634:
1619:on 7 May 2020
1618:
1614:
1608:
1593:on 7 May 2020
1592:
1588:
1582:
1580:
1564:
1558:
1544:on 2007-09-28
1543:
1539:
1533:
1518:
1512:
1504:
1500:
1496:
1492:
1488:
1484:
1480:
1476:
1469:
1461:
1457:
1453:
1449:
1445:
1441:
1437:
1433:
1425:
1417:
1413:
1409:
1405:
1401:
1397:
1393:
1389:
1381:
1367:
1363:
1359:
1357:9780120026531
1353:
1349:
1345:
1341:
1340:
1336:
1328:
1321:
1316:
1308:
1304:
1295:
1289:
1285:
1282:
1276:
1268:
1264:
1260:
1256:
1252:
1248:
1244:
1240:
1232:
1224:
1220:
1211:
1200:
1193:
1184:
1173:
1166:
1157:
1150:
1144:
1137:
1132:
1121:
1114:
1105:
1103:
1096:
1091:
1087:
1077:
1076:
1072:
1070:
1067:
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1062:
1060:
1059:
1055:
1053:
1050:
1048:
1045:
1044:
1033:
1029:
1022:
1017:
1014:
1010:
1006:
1005:Conidiophores
1000:
995:
994:
988:
986:
985:
980:
976:
975:
970:
969:
964:
963:
958:
957:
952:
951:
946:
942:
938:
934:
930:
926:
919:
913:
911:
907:
903:
899:
895:
891:
887:
883:
879:
875:
871:
867:
863:
859:
855:
851:
850:alternapyrone
847:
843:
839:
835:
831:
822:
820:
816:
812:
808:
806:
802:
798:
794:
790:
781:
779:
775:
771:
767:
763:
758:
756:
752:
747:
742:
740:
736:
732:
728:
724:
723:
718:
717:
712:
711:
706:
702:
698:
694:
690:
687:
674:
670:
666:
662:
658:
653:
649:
645:
644:
639:
635:
634:
629:
625:
623:
622:
621:A. luchuensis
617:
612:
609:
605:
601:
597:
593:
591:
590:
585:
580:
577:
573:
569:
565:
561:
557:
553:
549:
545:
541:
537:
533:
532:
527:
525:
521:
516:
515:
514:
512:
508:
504:
500:
496:
492:
488:
484:
480:
476:
472:
468:
466:
465:
456:
450:
448:
444:
440:
437:
429:
425:
421:
418:
415:
412:
410:
406:
402:
398:
394:
391:
388:
384:
381:
380:
379:
377:
369:
363:
361:
360:
355:
351:
347:
342:
340:
336:
335:
330:
326:
322:
318:
314:
310:
306:
302:
298:
294:
289:
287:
284:
280:
276:
273:(麦麹) or rice
272:
268:
267:rice vinegars
264:
260:
256:
255:
250:
245:
237:
231:
227:
226:
221:
217:
214:
210:
209:
204:
203:
198:
194:
190:
186:
182:
178:
177:
164:
162:
156:
153:
152:Binomial name
149:
145:
144:
139:
136:
135:
132:
131:
127:
124:
123:
120:
117:
114:
113:
110:
107:
104:
103:
100:
97:
94:
93:
90:
87:
84:
83:
80:
77:
74:
73:
70:
67:
64:
63:
58:
53:
49:
46:
42:
38:
34:
29:
26:
22:
19:
2835:
2712:
2542:
2504:
2499:
2495:
2491:
2487:
2481:
2453:
2448:
2401:
2395:
2385:
2336:
2330:
2324:
2316:
2271:
2267:
2257:
2232:
2228:
2221:
2188:
2184:
2180:
2174:
2135:
2129:
2088:
2084:
2080:
2052:
2048:
1990:
1987:DNA Research
1986:
1980:
1972:
1950:(2): 60–63.
1947:
1943:
1899:
1895:
1889:
1886:A. fumigatus
1885:
1881:
1873:
1838:
1834:
1828:
1820:
1793:
1789:
1779:
1768:. Retrieved
1764:the original
1754:
1742:. Retrieved
1738:the original
1723:
1688:
1685:DNA Research
1684:
1674:
1647:
1643:
1633:
1621:. Retrieved
1617:the original
1607:
1595:. Retrieved
1591:the original
1566:. Retrieved
1557:
1546:. Retrieved
1542:the original
1532:
1520:. Retrieved
1511:
1478:
1474:
1468:
1435:
1431:
1424:
1391:
1387:
1380:
1369:. Retrieved
1338:
1334:
1327:
1315:
1307:the original
1294:
1275:
1242:
1238:
1231:
1223:the original
1210:
1199:the original
1183:
1172:the original
1156:
1148:
1143:
1131:
1120:the original
1090:
1073:
1056:
1031:
1027:
1008:
982:
978:
972:
971:and Chinese
966:
960:
954:
948:
936:
932:
928:
924:
923:
917:
905:
870:pyripyropene
829:
828:
818:
814:
810:
809:
800:
796:
787:
777:
773:
769:
765:
761:
759:
754:
750:
745:
743:
738:
726:
722:A. fumigatus
720:
714:
708:
704:
685:
683:
672:
668:
664:
660:
656:
651:
647:
641:
637:
631:
627:
619:
615:
613:
607:
603:
599:
595:
587:
583:
581:
575:
571:
567:
563:
559:
555:
551:
547:
543:
539:
535:
529:
523:
519:
517:
510:
506:
502:
498:
494:
490:
486:
482:
474:
469:
462:
460:
454:
446:
442:
441:
435:
433:
419:
413:
392:
382:
375:
373:
367:
357:
353:
349:
345:
343:
332:
328:
324:
320:
316:
312:
304:
300:
292:
290:
282:
274:
270:
262:
258:
252:
248:
246:
223:
206:
200:
193:sweet potato
175:
174:
173:
160:
158:
142:
141:
129:
44:
40:
24:
18:
2950:Aspergillus
2767:iNaturalist
2621:iNaturalist
2567:Wikispecies
2502:nalysed at
2408:: 200–216.
2162:|work=
1028:Aspergillus
931:, Japanese
916:History of
906:A. nidulans
888:insertion;
882:andrastin A
874:aphidicolin
838:Transformed
716:A. nidulans
710:Aspergillus
693:chromosomes
589:A. kawachii
503:aspergillus
487:A. kawachii
483:aspergillus
424:siderophore
311:called the
218:for making
130:Aspergillus
2944:Categories
2325:Aspergilli
2274:: 644404.
1770:2007-12-11
1573:(Japanese)
1568:2007-01-27
1548:2007-01-24
1527:(Japanese)
1522:2007-01-24
1517:"In-depth"
1371:2008-01-03
1218:日本の発酵技術と歴史
1083:References
1052:Akira Endo
902:aspyridone
878:terretonin
697:base pairs
638:A. awamori
513:in Korea.
491:A. awamori
414:Aesthetics
409:tyrosinase
305:A. oryzae.
297:aflatoxins
230:koji molds
189:saccharify
109:Eurotiales
89:Ascomycota
85:Division:
2955:Rice wine
2851:Q80832328
2558:Q22662068
2486:from the
2422:1474-1776
2359:1664-302X
2341:Frontiers
2290:1664-302X
2164:ignored (
2154:cite book
2105:0175-7598
2009:1340-2838
1890:A. oryzae
1495:0168-1605
1460:254189777
1452:1608-3024
1408:0890-5436
1259:1389-1723
1032:A. oryzae
1009:A. oryzae
945:soy sauce
927:(Chinese
890:paxilline
844:-derived
830:A. oryzae
819:A. oryzae
815:A. oryzae
811:A. oryzae
801:A. oryzae
797:A. oryzae
778:A. oryzae
774:A. oryzae
762:A. oryzae
760:Although
751:A. oryzae
741:brewing.
727:A. oryzae
705:A. oryzae
686:A. oryzae
657:kuro-kōji
572:A. oryzae
524:A. oryzae
511:makgeolli
495:A. oryzae
447:A. oryzae
443:A. oryzae
436:A. oryzae
401:α-amylase
376:A. oryzae
350:A. oryzae
339:soy sauce
301:A. oryzae
283:A. oryzae
269:. Barley
263:A. oryzae
259:A. oryzae
220:soy sauce
185:East Asia
137:Species:
75:Kingdom:
69:Eukaryota
41:A. oryzae
2912:MycoBank
2904:10644360
2873:Fungorum
2845:Wikidata
2780:MycoBank
2741:Fungorum
2726:Wikidata
2647:MycoBank
2639:10388277
2595:Fungorum
2552:Wikidata
2515:Archived
2490:atabase
2440:33510482
2377:25713568
2308:33708187
2249:25996918
2213:13139293
2205:17333175
2027:18820080
1964:19081651
1926:16372000
1865:16372010
1812:16371993
1744:10 April
1715:27651094
1666:35238900
1503:23673060
1416:88669475
1366:12236056
1284:Archived
1267:21342785
1040:See also
1034:strains.
974:huangjiu
894:aflatrem
866:tennelin
858:citrinin
397:amylases
387:mycelial
385:: rapid
354:A. sojae
236:Japanese
216:soybeans
183:used in
115:Family:
65:Domain:
2891:2597225
2824:5484773
2759:5259826
2732:Q131911
2626:1148191
2613:5259827
2524:(DOGAN)
2498:enomes
2431:7841765
2368:4322707
2299:7940364
2121:7348198
2113:1368061
2018:2575883
1904:Bibcode
1843:Bibcode
1706:5144674
1623:9 April
1597:9 April
1136:麹菌ゲノム解読
1064:Lactase
991:Gallery
984:amazake
886:plasmid
633:awamori
518:Yellow
428:flavins
393:Enzymes
213:ferment
125:Genus:
105:Order:
95:Class:
2924:NZOR:
2917:225012
2878:225012
2811:748371
2785:130238
2772:488517
2746:130238
2717:oryzae
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689:genome
680:Genome
652:shōchū
643:moromi
628:shōchū
614:Black
608:shōchū
582:White
564:shōchū
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2899:IRMNG
2865:3D2L9
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2209:S2CID
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1339:Molds
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701:genes
420:Color
281:with
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2886:GBIF
2806:NCBI
2754:GBIF
2715:var.
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2608:GBIF
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