(en) H. T. Huang, Science and Civilisation in China : Volume 6, Biology and Biological Technology, Part 5, Fermentations and Food Science, Cambridge, Cambridge University Press, , 741 p. (ISBN978-0-521-65270-4, BNF37567419)
Botton, Moisissures utiles et nuisibles : Importance industrielle, Paris/Milan/Barcelone, Dunod, , 2e éd., 512 p. (ISBN978-2-225-81987-2, BNF35091822)
Bo Zhang, Zheng-Bing Guan, Yu Cao, Guang-Fa Xie et Jian Lu, « Secretome of Aspergillus oryzae in Shaoxing rice wine koji », International Journal of Food Microbiology, vol. 155, no 3, , p. 113-119 (ISSN0168-1605, DOI10.1016/j.ijfoodmicro.2012.01.014, lire en ligne, consulté le )
Ken Oda, Dararat Kakizono, Osamu Yamada, Haruyuki Iefuji, Osamu Akita et Kazuhiro Iwashita, « Proteomic analysis of extracellular proteins from Aspergillus oryzae grown under submerged and solid-state culture conditions », Applied and environmental microbiology, vol. 72, no 5, , p. 3448-3457 (ISSN0099-2240, DOI10.1128/AEM.72.5.3448-3457.2006)
Masayuki Machida, Osamu Yamada et Katsuya Gomi, « Genomics of Aspergillus oryzae: Learning from the History of Koji Mold and Exploration of Its Future », DNA Research, vol. 15, no 4, , p. 173-183 (ISSN1340-2838 et 1756-1663, DOI10.1093/dnares/dsn020, lire en ligne, consulté le )
Vasudeo Zambare, « Solid State Fermentation of Aspergillus oryzae for Glucoamylase Production on Agro residues », International Journal of Life Sciences, vol. 4, no 0, (ISSN2091-0525, DOI10.3126/ijls.v4i0.2892, lire en ligne, consulté le )
Jennylynd A. James et Byong H. Lee, « Glucoamylases: Microbial Sources, Industrial Applications and Molecular Biology — a Review », Journal of Food Biochemistry, vol. 21, no 6, , p. 1–52 (ISSN1745-4514, DOI10.1111/j.1745-4514.1997.tb00223.x, lire en ligne, consulté le )
Cristobal Noe Aguilar, Gerardo Gutierrez-, PLilia A. rado-Barra, Raul Rodriguez-, Jose L. Martinez-H et Juan C. Contreras-, « Perspectives of Solid State Fermentation for Production of Food Enzymes », American Journal of Biochemistry and Biotechnology, vol. 4, no 4, , p. 354-366 (ISSN1553-3468, DOI10.3844/ajbbsp.2008.354.366, lire en ligne, consulté le )
Junichiro Marui, Mayumi Matsushita-Morita, Sawaki Tada, Ryota Hattori, Satoshi Suzuki, Hitoshi Amano, Hiroki Ishida, Youhei Yamagata, Michio Takeuchi et Ken-Ichi Kusumoto, « Enzymatic properties of the glycine D-alanine [corrected] aminopeptidase of Aspergillus oryzae and its activity profiles in liquid-cultured mycelia and solid-state rice culture (rice koji) », Applied microbiology and biotechnology, vol. 93, no 2, , p. 655-669 (ISSN1432-0614, DOI10.1007/s00253-011-3610-y)
Masayuki Machidaet al., « Genome sequencing and analysis of Aspergillus oryzae », Nature, vol. 438, no 7071, , p. 1157-1161 (ISSN1476-4687, DOI10.1038/nature04300)
Cynthia Z Blumenthal, « Production of toxic metabolites in Aspergillus niger, Aspergillus oryzae, and Trichoderma reesei: justification of mycotoxin testing in food grade enzyme preparations derived from the three fungi », Regulatory toxicology and pharmacology: RTP, vol. 39, no 2, , p. 214-228 (ISSN0273-2300, DOI10.1016/j.yrtph.2003.09.002)
ftb.com.hr
Alagarsamy Sumantha, Chandran Sandhya, George Szakacs, Carlos R. Soccol and Ashok Pandey, « Production and Partial Purification of a Neutral Metalloprotease by Fungal Mixed Substrate Fermentation », Food Technol. Biotechnol, vol. 43, no 4, , p. 313-319 (lire en ligne)
issn.org
portal.issn.org
Bo Zhang, Zheng-Bing Guan, Yu Cao, Guang-Fa Xie et Jian Lu, « Secretome of Aspergillus oryzae in Shaoxing rice wine koji », International Journal of Food Microbiology, vol. 155, no 3, , p. 113-119 (ISSN0168-1605, DOI10.1016/j.ijfoodmicro.2012.01.014, lire en ligne, consulté le )
Ken Oda, Dararat Kakizono, Osamu Yamada, Haruyuki Iefuji, Osamu Akita et Kazuhiro Iwashita, « Proteomic analysis of extracellular proteins from Aspergillus oryzae grown under submerged and solid-state culture conditions », Applied and environmental microbiology, vol. 72, no 5, , p. 3448-3457 (ISSN0099-2240, DOI10.1128/AEM.72.5.3448-3457.2006)
O.P. Ward, W.M. Qin, J. Dhanjoon, J. Ye et A. Singh, « Physiology and Biotechnology of Aspergillus », dans Joan W. Bennett Allen I. Laskin (ed.), Advances in Applied Microbiology, vol. Volume 58, Academic Press, (ISSN0065-2164, lire en ligne), p. 1-75
C Thammarongtham, G Turner, A J Moir, M Tanticharoen et S Cheevadhanarak, « A new class of glutaminase from Aspergillus oryzae », Journal of molecular microbiology and biotechnology, vol. 3, no 4, , p. 611-617 (ISSN1464-1801)
Masayuki Machida, Osamu Yamada et Katsuya Gomi, « Genomics of Aspergillus oryzae: Learning from the History of Koji Mold and Exploration of Its Future », DNA Research, vol. 15, no 4, , p. 173-183 (ISSN1340-2838 et 1756-1663, DOI10.1093/dnares/dsn020, lire en ligne, consulté le )
Vasudeo Zambare, « Solid State Fermentation of Aspergillus oryzae for Glucoamylase Production on Agro residues », International Journal of Life Sciences, vol. 4, no 0, (ISSN2091-0525, DOI10.3126/ijls.v4i0.2892, lire en ligne, consulté le )
Jennylynd A. James et Byong H. Lee, « Glucoamylases: Microbial Sources, Industrial Applications and Molecular Biology — a Review », Journal of Food Biochemistry, vol. 21, no 6, , p. 1–52 (ISSN1745-4514, DOI10.1111/j.1745-4514.1997.tb00223.x, lire en ligne, consulté le )
Cristobal Noe Aguilar, Gerardo Gutierrez-, PLilia A. rado-Barra, Raul Rodriguez-, Jose L. Martinez-H et Juan C. Contreras-, « Perspectives of Solid State Fermentation for Production of Food Enzymes », American Journal of Biochemistry and Biotechnology, vol. 4, no 4, , p. 354-366 (ISSN1553-3468, DOI10.3844/ajbbsp.2008.354.366, lire en ligne, consulté le )
Junichiro Marui, Mayumi Matsushita-Morita, Sawaki Tada, Ryota Hattori, Satoshi Suzuki, Hitoshi Amano, Hiroki Ishida, Youhei Yamagata, Michio Takeuchi et Ken-Ichi Kusumoto, « Enzymatic properties of the glycine D-alanine [corrected] aminopeptidase of Aspergillus oryzae and its activity profiles in liquid-cultured mycelia and solid-state rice culture (rice koji) », Applied microbiology and biotechnology, vol. 93, no 2, , p. 655-669 (ISSN1432-0614, DOI10.1007/s00253-011-3610-y)
Masayuki Machidaet al., « Genome sequencing and analysis of Aspergillus oryzae », Nature, vol. 438, no 7071, , p. 1157-1161 (ISSN1476-4687, DOI10.1038/nature04300)
Cynthia Z Blumenthal, « Production of toxic metabolites in Aspergillus niger, Aspergillus oryzae, and Trichoderma reesei: justification of mycotoxin testing in food grade enzyme preparations derived from the three fungi », Regulatory toxicology and pharmacology: RTP, vol. 39, no 2, , p. 214-228 (ISSN0273-2300, DOI10.1016/j.yrtph.2003.09.002)
Vasudeo Zambare, « Solid State Fermentation of Aspergillus oryzae for Glucoamylase Production on Agro residues », International Journal of Life Sciences, vol. 4, no 0, (ISSN2091-0525, DOI10.3126/ijls.v4i0.2892, lire en ligne, consulté le )
oxfordjournals.org
dnaresearch.oxfordjournals.org
Masayuki Machida, Osamu Yamada et Katsuya Gomi, « Genomics of Aspergillus oryzae: Learning from the History of Koji Mold and Exploration of Its Future », DNA Research, vol. 15, no 4, , p. 173-183 (ISSN1340-2838 et 1756-1663, DOI10.1093/dnares/dsn020, lire en ligne, consulté le )
sciencedirect.com
Bo Zhang, Zheng-Bing Guan, Yu Cao, Guang-Fa Xie et Jian Lu, « Secretome of Aspergillus oryzae in Shaoxing rice wine koji », International Journal of Food Microbiology, vol. 155, no 3, , p. 113-119 (ISSN0168-1605, DOI10.1016/j.ijfoodmicro.2012.01.014, lire en ligne, consulté le )
O.P. Ward, W.M. Qin, J. Dhanjoon, J. Ye et A. Singh, « Physiology and Biotechnology of Aspergillus », dans Joan W. Bennett Allen I. Laskin (ed.), Advances in Applied Microbiology, vol. Volume 58, Academic Press, (ISSN0065-2164, lire en ligne), p. 1-75
Cristobal Noe Aguilar, Gerardo Gutierrez-, PLilia A. rado-Barra, Raul Rodriguez-, Jose L. Martinez-H et Juan C. Contreras-, « Perspectives of Solid State Fermentation for Production of Food Enzymes », American Journal of Biochemistry and Biotechnology, vol. 4, no 4, , p. 354-366 (ISSN1553-3468, DOI10.3844/ajbbsp.2008.354.366, lire en ligne, consulté le )
wiley.com
onlinelibrary.wiley.com
Jennylynd A. James et Byong H. Lee, « Glucoamylases: Microbial Sources, Industrial Applications and Molecular Biology — a Review », Journal of Food Biochemistry, vol. 21, no 6, , p. 1–52 (ISSN1745-4514, DOI10.1111/j.1745-4514.1997.tb00223.x, lire en ligne, consulté le )