Aspergillus sojae (Catalan Wikipedia)

Analysis of information sources in references of the Wikipedia article "Aspergillus sojae" in Catalan language version.

refsWebsite

Global rank Catalan rank

28doi.org

2^nd place

6^th place

23worldcat.org

5^th place

4mdpi.com

2,912^th place

991^st place

4nih.gov

4^th place

7^th place

3sciencedirect.com

149^th place

111^th place

2springer.com

274^th place

287^th place

2jst.go.jp

1,903^rd place

2,300^th place

1elsevier.com

610^th place

253^rd place

1acs.org

1,248^th place

405^th place

1myfermentation.com

low place

1kojiwiki.com

low place

1nihonjouzou.co.jp

low place

1akita-konno.co.jp

low place

1lifeder.com

low place

1,673^rd place

1dbpia.co.kr

low place

1japanmcconnell.com

low place

acs.org

pubs.acs.org

Kim, Hyo Jung; Suh, Hwa-Jin; Lee, Choong Hwan; Kim, Jeong Hwan; Kang, Sun Chul «Antifungal Activity of Glyceollins Isolated from Soybean Elicited with Aspergillus sojae» (en anglès). Journal of Agricultural and Food Chemistry, 58, 17, 08-09-2010, pàg. 9483–9487. DOI: 10.1021/jf101694t. ISSN: 0021-8561.

akita-konno.co.jp

«種麹・総合微生物スターターメーカー　秋田今野商店». [Consulta: 1r octubre 2023].

dbpia.co.kr

류병호; 신동분; 빈재훈; 박형선 «Production of Mirin by Mutants of Aspergillus sp.» (en coreà). 한국식품영양과학회지, 22, 5, 1993-11, pàg. 636–642. ISSN: 1226-3311.

doi.org

dx.doi.org

Frisvad, J.C.; Hubka, V.; Ezekiel, C.N.; Hong, S.-B.; Nováková, A. «Taxonomy ofAspergillussectionFlaviand their production of aflatoxins, ochratoxins and other mycotoxins». Studies in Mycology, 93, 1, 01-06-2019, pàg. 1–63. DOI: 10.1016/j.simyco.2018.06.001. ISSN: 0166-0616.
Ito, Kotaro; Matsuyama, Asahi «Koji Molds for Japanese Soy Sauce Brewing: Characteristics and Key Enzymes» (en anglès). Journal of Fungi, 7, 8, 2021-08, pàg. 658. DOI: 10.3390/jof7080658. ISSN: 2309-608X. PMC: PMC8399179. PMID: 34436196.
Jørgensen, Thomas R. «Identification and Toxigenic Potential of the Industrially Important Fungi, Aspergillus oryzae and Aspergillus sojae» (en anglès). Journal of Food Protection, 70, 12, 2007-12, pàg. 2916–2972. DOI: 10.4315/0362-028X-70.12.2916.
Scussel, Vildes M. «Aflatoxin and Food Safety: Recent South American Perspectives». Journal of Toxicology: Toxin Reviews, 23, 2-3, 2004-01, pàg. 179–216. DOI: 10.1081/txr-200027813. ISSN: 0731-3837.
Kim, Kang Uk; Kim, Kyung Min; Choi, Yong-Ho; Hurh, Byung-Serk; Lee, Inhyung «Whole genome analysis of Aspergillus sojae SMF 134 supports its merits as a starter for soybean fermentation» (en anglès). Journal of Microbiology, 57, 10, 2019-10, pàg. 874–883. DOI: 10.1007/s12275-019-9152-1. ISSN: 1225-8873.
Kim, Hyo Jung; Suh, Hwa-Jin; Lee, Choong Hwan; Kim, Jeong Hwan; Kang, Sun Chul «Antifungal Activity of Glyceollins Isolated from Soybean Elicited with Aspergillus sojae» (en anglès). Journal of Agricultural and Food Chemistry, 58, 17, 08-09-2010, pàg. 9483–9487. DOI: 10.1021/jf101694t. ISSN: 0021-8561.
McGovern, Patrick E.; Zhang, Juzhong; Tang, Jigen; Zhang, Zhiqing; Hall, Gretchen R. «Fermented beverages of pre- and proto-historic China». Proceedings of the National Academy of Sciences, 101, 51, 08-12-2004, pàg. 17593–17598. DOI: 10.1073/pnas.0407921102. ISSN: 0027-8424.
Chang, Perng-Kuang; Matsushima, Kenichiro; Takahashi, Tadashi; Yu, Jiujiang; Abe, Keietsu «Understanding nonaflatoxigenicity of Aspergillus sojae: a windfall of aflatoxin biosynthesis research». Applied Microbiology and Biotechnology, 76, 5, 31-07-2007, pàg. 977–984. DOI: 10.1007/s00253-007-1116-4. ISSN: 0175-7598.
YUASA, Katsui; HAYASHI, Kazuya; MIZUNUMA, Takeji «A new criterion by which to distinguish Aspergillus sojae, a Koji-mold, from related taxa producing echinulate conidia.». Agricultural and Biological Chemistry, 46, 6, 1982, pàg. 1683–1686. DOI: 10.1271/bbb1961.46.1683. ISSN: 0002-1369.
Chien, Hung-Chien Roger; Lin, Long-Liu; Chao, Shiou-Huei; Chen, Chun-Chang; Wang, Wen-Ching «Purification, characterization, and genetic analysis of a leucine aminopeptidase from Aspergillus sojae». Biochimica et Biophysica Acta (BBA) - Gene Structure and Expression, 1576, 1-2, 2002-06, pàg. 119–126. DOI: 10.1016/s0167-4781(02)00307-x. ISSN: 0167-4781.
Gögus, Nihan; Tari, Canan; Oncü, Selale; Unluturk, Sevcan; Tokatli, Figen «Relationship between morphology, rheology and polygalacturonase production by Aspergillus sojae ATCC 20235 in submerged cultures». Biochemical Engineering Journal, 32, 3, 2006-12, pàg. 171–178. DOI: 10.1016/j.bej.2006.09.023. ISSN: 1369-703X.
Jørgensen, Thomas R. «Identification and Toxigenic Potential of the Industrially Important Fungi, Aspergillus oryzae and Aspergillus sojae». Journal of Food Protection, 70, 12, 2007-12, pàg. 2916–2972. DOI: 10.4315/0362-028x-70.12.2916. ISSN: 0362-028X.
., KyungWoo Lee; ., Soo Kee Lee; ., Bong Duk Lee «[http://dx.doi.org/10.3923/ijps.2006.1.3 Aspergillus oryzae as Probiotic in Poultry - A Review]». International Journal of Poultry Science, 5, 1, 15-12-2005, pàg. 1–3. DOI: 10.3923/ijps.2006.1.3. ISSN: 1682-8356.
Chang, Perng-Kuang; Matsushima, Kenichiro; Takahashi, Tadashi; Yu, Jiujiang; Abe, Keietsu «Understanding nonaflatoxigenicity of Aspergillus sojae: a windfall of aflatoxin biosynthesis research» (en anglès). Applied Microbiology and Biotechnology, 76, 5, 01-10-2007, pàg. 977–984. DOI: 10.1007/s00253-007-1116-4. ISSN: 1432-0614.
Jørgensen, Thomas R. «Identification and Toxigenic Potential of the Industrially Important Fungi, Aspergillus oryzae and Aspergillus sojae». Journal of Food Protection, 70, 12, 01-12-2007, pàg. 2916–2972. DOI: 10.4315/0362-028X-70.12.2916. ISSN: 0362-028X.
Jørgensen, Thomas R. «Identification and Toxigenic Potential of the Industrially Important Fungi, Aspergillus oryzae and Aspergillus sojae». Journal of Food Protection, 70, 12, 01-12-2007, pàg. 2916–2972. DOI: 10.4315/0362-028X-70.12.2916. ISSN: 0362-028X.
Kusumoto, Ken-Ichi; Yamagata, Youhei; Tazawa, Rina; Kitagawa, Manabu; Kato, Taeko «Japanese Traditional Miso and Koji Making» (en anglès). Journal of Fungi, 7, 7, 2021-07, pàg. 579. DOI: 10.3390/jof7070579. ISSN: 2309-608X. PMC: PMC8307815. PMID: 34356958.
Narahara, Hideki «Koji-mold and its Product Koji». Journal of the Brewing Society of Japan, 89, 12, 1994, pàg. 954–964. DOI: 10.6013/jbrewsocjapan1988.89.954.
Matsumoto, Isao; Nakazawa, Shinkichi; Iwafuchi, Hiroshi; Ishihara, Kazuo; Imai, Seiichi «Comparison of Shoyu Koji and Shoyu Prepared by using Aspergillus sojae and Aspergillus oryzae». Journal of the Brewing Society of Japan, 84, 8, 1989, pàg. 549–554. DOI: 10.6013/jbrewsocjapan1988.84.549.
Ito, Kotaro; Matsuyama, Asahi «Koji Molds for Japanese Soy Sauce Brewing: Characteristics and Key Enzymes» (en anglès). Journal of Fungi, 7, 8, 2021-08, pàg. 658. DOI: 10.3390/jof7080658. ISSN: 2309-608X. PMC: PMC8399179. PMID: 34436196.
Li, Jingyao; Sun, Chengguo; Shen, Zhanyu; Tian, Yutong; Mo, Fanghua «Untargeted metabolomic profiling of Aspergillus sojae 3.495 and Aspergillus oryzae 3.042 fermented soy sauce koji and effect on moromi fermentation flavor». LWT, 184, 15-07-2023, pàg. 115027. DOI: 10.1016/j.lwt.2023.115027. ISSN: 0023-6438.
Akaike, Misaki; Miyagawa, Hiroto; Kimura, Yukiko; Terasaki, Momoka; Kusaba, Yuki «Chemical and Bacterial Components in Sake and Sake Production Process» (en anglès). Current Microbiology, 77, 4, 2020-04, pàg. 632–637. DOI: 10.1007/s00284-019-01718-4. ISSN: 0343-8651.
Hayashi, Kei; Kajiwara, Yasuhiro; Futagami, Taiki; Goto, Masatoshi; Takashita, Hideharu «Making Traditional Japanese Distilled Liquor, Shochu and Awamori, and the Contribution of White and Black Koji Fungi» (en anglès). Journal of Fungi, 7, 7, 2021-07, pàg. 517. DOI: 10.3390/jof7070517. ISSN: 2309-608X. PMC: PMC8306306. PMID: 34203379.
Futagami, Taiki «The white koji fungus Aspergillus luchuensis mut. kawachii». Bioscience, Biotechnology, and Biochemistry, 86, 5, 03-03-2022, pàg. 574–584. DOI: 10.1093/bbb/zbac033. ISSN: 1347-6947.
Abe, Keietsu; Gomi, Katsuya. Food Products Fermented by Aspergillus oryzae. CRC Press, 2007-12-07, p. 429–439. ISBN 978-0-8493-9080-7.
Kim, Kyung Min; Lim, Jaeho; Lee, Jae Jung; Hurh, Byung-Serk; Lee, Inhyung «Characterization of Aspergillus sojae Isolated from Meju, Korean Traditional Fermented Soybean Brick». Journal of Microbiology and Biotechnology, 27, 2, 28-02-2017, pàg. 251–261. DOI: 10.4014/jmb.1610.10013. ISSN: 1017-7825.

doi.org

Acevedo, K. L., Eaton, E., Zhao, S., Chacon-Vargas, K., McCarthy, C. M., Choi, D., ... & Gibbons, J. G. <<Population genomics of Aspergillus sojae is shaped by the food environment>> (en anglès). bioRxiv, 2023-09. DOI: 10.1101/2023.09.07.556736.
Chang, Perng-Kuang; Matsushima, Kenichiro; Takahashi, Tadashi; Yu, Jiujiang; Abe, Keietsu «Understanding nonaflatoxigenicity of Aspergillus sojae: a windfall of aflatoxin biosynthesis research» (en anglès). Applied Microbiology and Biotechnology, 76, 5, 01-10-2007, pàg. 977–984. DOI: 10.1007/s00253-007-1116-4. ISSN: 1432-0614.

elsevier.com

linkinghub.elsevier.com

Jørgensen, Thomas R. «Identification and Toxigenic Potential of the Industrially Important Fungi, Aspergillus oryzae and Aspergillus sojae» (en anglès). Journal of Food Protection, 70, 12, 2007-12, pàg. 2916–2972. DOI: 10.4315/0362-028X-70.12.2916.

japanmcconnell.com

McConnell, Rico. «Japanmcconnell For Japanophiles - Japanmcconnell.com» (en anglès), 02-09-2022. [Consulta: 12 novembre 2023].

jst.go.jp

jstage.jst.go.jp

Narahara, Hideki «Koji-mold and its Product Koji». Journal of the Brewing Society of Japan, 89, 12, 1994, pàg. 954–964. DOI: 10.6013/jbrewsocjapan1988.89.954.
Matsumoto, Isao; Nakazawa, Shinkichi; Iwafuchi, Hiroshi; Ishihara, Kazuo; Imai, Seiichi «Comparison of Shoyu Koji and Shoyu Prepared by using Aspergillus sojae and Aspergillus oryzae». Journal of the Brewing Society of Japan, 84, 8, 1989, pàg. 549–554. DOI: 10.6013/jbrewsocjapan1988.84.549.

kojiwiki.com

«History of koji - Koji Wiki» (en anglès). [Consulta: 1r octubre 2023].

lifeder.com

«Aspergillus» (en espanyol). beatriz lòpez, 18-08-2023. [Consulta: 24 octubre 2023].

mdpi.com

Ito, Kotaro; Matsuyama, Asahi «Koji Molds for Japanese Soy Sauce Brewing: Characteristics and Key Enzymes» (en anglès). Journal of Fungi, 7, 8, 2021-08, pàg. 658. DOI: 10.3390/jof7080658. ISSN: 2309-608X. PMC: PMC8399179. PMID: 34436196.
Kusumoto, Ken-Ichi; Yamagata, Youhei; Tazawa, Rina; Kitagawa, Manabu; Kato, Taeko «Japanese Traditional Miso and Koji Making» (en anglès). Journal of Fungi, 7, 7, 2021-07, pàg. 579. DOI: 10.3390/jof7070579. ISSN: 2309-608X. PMC: PMC8307815. PMID: 34356958.
Ito, Kotaro; Matsuyama, Asahi «Koji Molds for Japanese Soy Sauce Brewing: Characteristics and Key Enzymes» (en anglès). Journal of Fungi, 7, 8, 2021-08, pàg. 658. DOI: 10.3390/jof7080658. ISSN: 2309-608X. PMC: PMC8399179. PMID: 34436196.
Hayashi, Kei; Kajiwara, Yasuhiro; Futagami, Taiki; Goto, Masatoshi; Takashita, Hideharu «Making Traditional Japanese Distilled Liquor, Shochu and Awamori, and the Contribution of White and Black Koji Fungi» (en anglès). Journal of Fungi, 7, 7, 2021-07, pàg. 517. DOI: 10.3390/jof7070517. ISSN: 2309-608X. PMC: PMC8306306. PMID: 34203379.

myfermentation.com

Shockey, Meredith Leigh And Kirsten K. «Koji: An Ancient Mold and Its Modern Renaissance – Fermentation» (en anglès americà). [Consulta: 1r octubre 2023].

nih.gov

ncbi.nlm.nih.gov

Ito, Kotaro; Matsuyama, Asahi «Koji Molds for Japanese Soy Sauce Brewing: Characteristics and Key Enzymes» (en anglès). Journal of Fungi, 7, 8, 2021-08, pàg. 658. DOI: 10.3390/jof7080658. ISSN: 2309-608X. PMC: PMC8399179. PMID: 34436196.
Kusumoto, Ken-Ichi; Yamagata, Youhei; Tazawa, Rina; Kitagawa, Manabu; Kato, Taeko «Japanese Traditional Miso and Koji Making» (en anglès). Journal of Fungi, 7, 7, 2021-07, pàg. 579. DOI: 10.3390/jof7070579. ISSN: 2309-608X. PMC: PMC8307815. PMID: 34356958.
Ito, Kotaro; Matsuyama, Asahi «Koji Molds for Japanese Soy Sauce Brewing: Characteristics and Key Enzymes» (en anglès). Journal of Fungi, 7, 8, 2021-08, pàg. 658. DOI: 10.3390/jof7080658. ISSN: 2309-608X. PMC: PMC8399179. PMID: 34436196.
Hayashi, Kei; Kajiwara, Yasuhiro; Futagami, Taiki; Goto, Masatoshi; Takashita, Hideharu «Making Traditional Japanese Distilled Liquor, Shochu and Awamori, and the Contribution of White and Black Koji Fungi» (en anglès). Journal of Fungi, 7, 7, 2021-07, pàg. 517. DOI: 10.3390/jof7070517. ISSN: 2309-608X. PMC: PMC8306306. PMID: 34203379.

nihonjouzou.co.jp

«Marufuku Koji Starters│From koji　starters koji bean sprouts until the soy sauce, miso, sake and seasonings». [Consulta: 1r octubre 2023].

sciencedirect.com

Jørgensen, Thomas R. «Identification and Toxigenic Potential of the Industrially Important Fungi, Aspergillus oryzae and Aspergillus sojae». Journal of Food Protection, 70, 12, 01-12-2007, pàg. 2916–2972. DOI: 10.4315/0362-028X-70.12.2916. ISSN: 0362-028X.
Jørgensen, Thomas R. «Identification and Toxigenic Potential of the Industrially Important Fungi, Aspergillus oryzae and Aspergillus sojae». Journal of Food Protection, 70, 12, 01-12-2007, pàg. 2916–2972. DOI: 10.4315/0362-028X-70.12.2916. ISSN: 0362-028X.
Li, Jingyao; Sun, Chengguo; Shen, Zhanyu; Tian, Yutong; Mo, Fanghua «Untargeted metabolomic profiling of Aspergillus sojae 3.495 and Aspergillus oryzae 3.042 fermented soy sauce koji and effect on moromi fermentation flavor». LWT, 184, 15-07-2023, pàg. 115027. DOI: 10.1016/j.lwt.2023.115027. ISSN: 0023-6438.

springer.com

link.springer.com

Kim, Kang Uk; Kim, Kyung Min; Choi, Yong-Ho; Hurh, Byung-Serk; Lee, Inhyung «Whole genome analysis of Aspergillus sojae SMF 134 supports its merits as a starter for soybean fermentation» (en anglès). Journal of Microbiology, 57, 10, 2019-10, pàg. 874–883. DOI: 10.1007/s12275-019-9152-1. ISSN: 1225-8873.
Akaike, Misaki; Miyagawa, Hiroto; Kimura, Yukiko; Terasaki, Momoka; Kusaba, Yuki «Chemical and Bacterial Components in Sake and Sake Production Process» (en anglès). Current Microbiology, 77, 4, 2020-04, pàg. 632–637. DOI: 10.1007/s00284-019-01718-4. ISSN: 0343-8651.

worldcat.org

Frisvad, J.C.; Hubka, V.; Ezekiel, C.N.; Hong, S.-B.; Nováková, A. «Taxonomy ofAspergillussectionFlaviand their production of aflatoxins, ochratoxins and other mycotoxins». Studies in Mycology, 93, 1, 01-06-2019, pàg. 1–63. DOI: 10.1016/j.simyco.2018.06.001. ISSN: 0166-0616.
Ito, Kotaro; Matsuyama, Asahi «Koji Molds for Japanese Soy Sauce Brewing: Characteristics and Key Enzymes» (en anglès). Journal of Fungi, 7, 8, 2021-08, pàg. 658. DOI: 10.3390/jof7080658. ISSN: 2309-608X. PMC: PMC8399179. PMID: 34436196.
Scussel, Vildes M. «Aflatoxin and Food Safety: Recent South American Perspectives». Journal of Toxicology: Toxin Reviews, 23, 2-3, 2004-01, pàg. 179–216. DOI: 10.1081/txr-200027813. ISSN: 0731-3837.
Kim, Kang Uk; Kim, Kyung Min; Choi, Yong-Ho; Hurh, Byung-Serk; Lee, Inhyung «Whole genome analysis of Aspergillus sojae SMF 134 supports its merits as a starter for soybean fermentation» (en anglès). Journal of Microbiology, 57, 10, 2019-10, pàg. 874–883. DOI: 10.1007/s12275-019-9152-1. ISSN: 1225-8873.
Kim, Hyo Jung; Suh, Hwa-Jin; Lee, Choong Hwan; Kim, Jeong Hwan; Kang, Sun Chul «Antifungal Activity of Glyceollins Isolated from Soybean Elicited with Aspergillus sojae» (en anglès). Journal of Agricultural and Food Chemistry, 58, 17, 08-09-2010, pàg. 9483–9487. DOI: 10.1021/jf101694t. ISSN: 0021-8561.
McGovern, Patrick E.; Zhang, Juzhong; Tang, Jigen; Zhang, Zhiqing; Hall, Gretchen R. «Fermented beverages of pre- and proto-historic China». Proceedings of the National Academy of Sciences, 101, 51, 08-12-2004, pàg. 17593–17598. DOI: 10.1073/pnas.0407921102. ISSN: 0027-8424.
Chang, Perng-Kuang; Matsushima, Kenichiro; Takahashi, Tadashi; Yu, Jiujiang; Abe, Keietsu «Understanding nonaflatoxigenicity of Aspergillus sojae: a windfall of aflatoxin biosynthesis research». Applied Microbiology and Biotechnology, 76, 5, 31-07-2007, pàg. 977–984. DOI: 10.1007/s00253-007-1116-4. ISSN: 0175-7598.
YUASA, Katsui; HAYASHI, Kazuya; MIZUNUMA, Takeji «A new criterion by which to distinguish Aspergillus sojae, a Koji-mold, from related taxa producing echinulate conidia.». Agricultural and Biological Chemistry, 46, 6, 1982, pàg. 1683–1686. DOI: 10.1271/bbb1961.46.1683. ISSN: 0002-1369.
Chien, Hung-Chien Roger; Lin, Long-Liu; Chao, Shiou-Huei; Chen, Chun-Chang; Wang, Wen-Ching «Purification, characterization, and genetic analysis of a leucine aminopeptidase from Aspergillus sojae». Biochimica et Biophysica Acta (BBA) - Gene Structure and Expression, 1576, 1-2, 2002-06, pàg. 119–126. DOI: 10.1016/s0167-4781(02)00307-x. ISSN: 0167-4781.
Gögus, Nihan; Tari, Canan; Oncü, Selale; Unluturk, Sevcan; Tokatli, Figen «Relationship between morphology, rheology and polygalacturonase production by Aspergillus sojae ATCC 20235 in submerged cultures». Biochemical Engineering Journal, 32, 3, 2006-12, pàg. 171–178. DOI: 10.1016/j.bej.2006.09.023. ISSN: 1369-703X.
Jørgensen, Thomas R. «Identification and Toxigenic Potential of the Industrially Important Fungi, Aspergillus oryzae and Aspergillus sojae». Journal of Food Protection, 70, 12, 2007-12, pàg. 2916–2972. DOI: 10.4315/0362-028x-70.12.2916. ISSN: 0362-028X.
., KyungWoo Lee; ., Soo Kee Lee; ., Bong Duk Lee «[http://dx.doi.org/10.3923/ijps.2006.1.3 Aspergillus oryzae as Probiotic in Poultry - A Review]». International Journal of Poultry Science, 5, 1, 15-12-2005, pàg. 1–3. DOI: 10.3923/ijps.2006.1.3. ISSN: 1682-8356.
Chang, Perng-Kuang; Matsushima, Kenichiro; Takahashi, Tadashi; Yu, Jiujiang; Abe, Keietsu «Understanding nonaflatoxigenicity of Aspergillus sojae: a windfall of aflatoxin biosynthesis research» (en anglès). Applied Microbiology and Biotechnology, 76, 5, 01-10-2007, pàg. 977–984. DOI: 10.1007/s00253-007-1116-4. ISSN: 1432-0614.
Jørgensen, Thomas R. «Identification and Toxigenic Potential of the Industrially Important Fungi, Aspergillus oryzae and Aspergillus sojae». Journal of Food Protection, 70, 12, 01-12-2007, pàg. 2916–2972. DOI: 10.4315/0362-028X-70.12.2916. ISSN: 0362-028X.
Jørgensen, Thomas R. «Identification and Toxigenic Potential of the Industrially Important Fungi, Aspergillus oryzae and Aspergillus sojae». Journal of Food Protection, 70, 12, 01-12-2007, pàg. 2916–2972. DOI: 10.4315/0362-028X-70.12.2916. ISSN: 0362-028X.
Kusumoto, Ken-Ichi; Yamagata, Youhei; Tazawa, Rina; Kitagawa, Manabu; Kato, Taeko «Japanese Traditional Miso and Koji Making» (en anglès). Journal of Fungi, 7, 7, 2021-07, pàg. 579. DOI: 10.3390/jof7070579. ISSN: 2309-608X. PMC: PMC8307815. PMID: 34356958.
Ito, Kotaro; Matsuyama, Asahi «Koji Molds for Japanese Soy Sauce Brewing: Characteristics and Key Enzymes» (en anglès). Journal of Fungi, 7, 8, 2021-08, pàg. 658. DOI: 10.3390/jof7080658. ISSN: 2309-608X. PMC: PMC8399179. PMID: 34436196.
Li, Jingyao; Sun, Chengguo; Shen, Zhanyu; Tian, Yutong; Mo, Fanghua «Untargeted metabolomic profiling of Aspergillus sojae 3.495 and Aspergillus oryzae 3.042 fermented soy sauce koji and effect on moromi fermentation flavor». LWT, 184, 15-07-2023, pàg. 115027. DOI: 10.1016/j.lwt.2023.115027. ISSN: 0023-6438.
Akaike, Misaki; Miyagawa, Hiroto; Kimura, Yukiko; Terasaki, Momoka; Kusaba, Yuki «Chemical and Bacterial Components in Sake and Sake Production Process» (en anglès). Current Microbiology, 77, 4, 2020-04, pàg. 632–637. DOI: 10.1007/s00284-019-01718-4. ISSN: 0343-8651.
류병호; 신동분; 빈재훈; 박형선 «Production of Mirin by Mutants of Aspergillus sp.» (en coreà). 한국식품영양과학회지, 22, 5, 1993-11, pàg. 636–642. ISSN: 1226-3311.
Hayashi, Kei; Kajiwara, Yasuhiro; Futagami, Taiki; Goto, Masatoshi; Takashita, Hideharu «Making Traditional Japanese Distilled Liquor, Shochu and Awamori, and the Contribution of White and Black Koji Fungi» (en anglès). Journal of Fungi, 7, 7, 2021-07, pàg. 517. DOI: 10.3390/jof7070517. ISSN: 2309-608X. PMC: PMC8306306. PMID: 34203379.
Futagami, Taiki «The white koji fungus Aspergillus luchuensis mut. kawachii». Bioscience, Biotechnology, and Biochemistry, 86, 5, 03-03-2022, pàg. 574–584. DOI: 10.1093/bbb/zbac033. ISSN: 1347-6947.
Kim, Kyung Min; Lim, Jaeho; Lee, Jae Jung; Hurh, Byung-Serk; Lee, Inhyung «Characterization of Aspergillus sojae Isolated from Meju, Korean Traditional Fermented Soybean Brick». Journal of Microbiology and Biotechnology, 27, 2, 28-02-2017, pàg. 251–261. DOI: 10.4014/jmb.1610.10013. ISSN: 1017-7825.