Manufactural impact of the solid-state saccharification process in rice-flavor baijiu production von Yin, Xuan, Yoshizaki, Yumiko, Ikenaga, Makoto, Han, Xing-Lin, Okutsu, Kayu, Futagami, Taiki, Tamaki, Hisanori, Takamine, Kazunori

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Citrate exporter enhances both extracellular and intracellular citric acid accumulation in the koji fungi Aspergillus luchuensis mut. kawachii and Aspergillus oryzae von Nakamura, Eri, Kadooka, Chihiro, Okutsu, Kayu, Yoshizaki, Yumiko, Takamine, Kazunori, Goto, Masatoshi, Tamaki, Hisanori, Futagami, Taiki

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Sirtuin SirD is involved in α-amylase activity and citric acid production in Aspergillus luchuensis mut. kawachii during a solid-state fermentation process von Miyamoto, Aoi, Kadooka, Chihiro, Mori, Kazuki, Tagawa, Yuki, Okutsu, Kayu, Yoshizaki, Yumiko, Takamine, Kazunori, Goto, Masatoshi, Tamaki, Hisanori, Futagami, Taiki

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Additional moisture during koji preparation contributes to the pigment production of red koji (Monascus‐fermented rice) by influencing gene expression von Zeng, Chuantao, Yoshizaki, Yumiko, Yin, Xuan, Wang, Zitai, Okutsu, Kayu, Futagami, Taiki, Tamaki, Hisanori, Takamine, Kazunori

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Factors that cause replacement of shochu yeast by wild yeast upon Sashi-moto repetition von Li, Bohan, Yoshizaki, Yumiko, Okutsu, Kayu, Haruyama, Yuki, Sato, Yuta, Futagami, Taiki, Tamaki, Hisanori, Takamine, Kazunori

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Correlation between key aroma and manufacturing processes of rice-flavor baijiu and awamori, Chinese and Japanese traditional liquors von Zhao, Zhe, Sugimachi, Mina, Yoshizaki, Yumiko, Yin, Xuan, Han, Xing-Lin, Okutsu, Kayu, Futagami, Taiki, Tamaki, Hisanori, Takamine, Kazunori

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Effects of liming on the flavor of kokuto-shochu, a spirit made from non-centrifugal sugar von Iwasaki, Fumina, Sunao, Miyuki, Okutsu, Kayu, Yoshizaki, Yumiko, Futagami, Taiki, Tamaki, Hisanori, Takamine, Kazunori, Sameshima, Yoshihiro

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Impact of fermentation temperature on the quality and sensory characteristics of imo‐shochu von Liu, Genqiao, Serikawa, Juna, Okutsu, Kayu, Yoshizaki, Yumiko, Futagami, Taiki, Tamaki, Hisanori, Takamine, Kazunori

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Pex16 is involved in peroxisome and Woronin body formation in the white koji fungus, Aspergillus luchuensis mut. kawachii von Kimoto, Daichi, Kadooka, Chihiro, Saenrungrot, Pakornkiat, Okutsu, Kayu, Yoshizaki, Yumiko, Takamine, Kazunori, Goto, Masatoshi, Tamaki, Hisanori, Futagami, Taiki

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Effect of Maturation Time on Koji-like Smell and Volatile Compounds of Barley Miso (Japanese Soybean Paste) during Fermentation von Kojo, Toshihiro, Kawai, Mikihiko, Shiraishi, Yohei, Kurazono, Shugo, Kadooka, Chihiro, Okutsu, Kayu, Yoshizaki, Yumiko, Ikenaga, Makoto, Futagami, Taiki, Takamine, Kazunori, Tamaki, Hisanori

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Antioxidants in heat-processed koji and the production mechanisms von Okutsu, Kayu, Yoshizaki, Yumiko, Ikeda, Natsumi, Kusano, Tatsuro, Hashimoto, Fumio, Takamine, Kazunori

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Analysis of the fungal population involved in Katsuobushi production von Kadooka, Chihiro, Nakamura, Eri, Kubo, Shingo, Okutsu, Kayu, Yoshizaki, Yumiko, Takamine, Kazunori, Tamaki, Hisanori, Futagami, Taiki

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Characterization of Flavor Compounds in Rice-flavor baijiu, a Traditional Chinese Distilled Liquor, Compared with Japanese Distilled Liquors, awamori and kome-shochu von Yin, Xuan, Yoshizaki, Yumiko, Kurazono, Shugo, Sugimachi, Mina, Takeuchi, Haruka, Han, Xing-Lin, Okutsu, Kayu, Futagami, Taiki, Tamaki, Hisanori, Takamine, Kazunori

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Chromosome-level genome sequence data and analysis of the white koji fungus, Aspergillus luchuensis mut. kawachii IFO 4308 von Mori, Kazuki, Kadooka, Chihiro, Oda, Ken, Okutsu, Kayu, Yoshizaki, Yumiko, Takamine, Kazunori, Tashiro, Kosuke, Goto, Masatoshi, Tamaki, Hisanori, Futagami, Taiki

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Effects of microbial fermentation on enzyme activity and volatile properties of Massa Medicata Fermentata von Wang, Zitai, Okutsu, Kayu, Yoshizaki, Yumiko, Futagami, Taiki, Tamaki, Hisanori, Maruyama, Takuro, Toume, Kazufumi, Komatsu, Katsuko, Hashimoto, Fumio, Takamine, Kazunori

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Microbial Community Structure and Chemical Constituents in Shinkiku , a Fermented Crude Drug Used in Kampo Medicine von Wang, Zitai, Okutsu, Kayu, Futagami, Taiki, Yoshizaki, Yumiko, Tamaki, Hisanori, Maruyama, Takuro, Toume, Kazufumi, Komatsu, Katsuko, Hashimoto, Fumio, Takamine, Kazunori

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Development of a heat-processing method for koji to enhance its antioxidant activity von Okutsu, Kayu, Yoshizaki, Yumiko, Takamine, Kazunori, Tamaki, Hisanori, Ito, Kiyoshi, Sameshima, Yoshihiro

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Marker recycling system using the sC gene in the white koji mold, Aspergillus luchuensis mut. kawachii von Kadooka, Chihiro, Onitsuka, Shiori, Uzawa, Mizuki, Tashiro, Satoshi, Kajiwara, Yasuhiro, Takashita, Hideharu, Okutsu, Kayu, Yoshizaki, Yumiko, Takamine, Kazunori, Goto, Masatoshi, Tamaki, Hisanori, Futagami, Taiki

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Genome Sequence of Saccharomyces cerevisiae Strain Kagoshima No. 2, Used for Brewing the Japanese Distilled Spirit Shōchū von Mori, Kazuki, Kadooka, Chihiro, Masuda, Chika, Muto, Ai, Okutsu, Kayu, Yoshizaki, Yumiko, Takamine, Kazunori, Futagami, Taiki, Tamaki, Hisanori

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Shochu Koji Microstructure and Starch Structure during Preparation von Wang, Tiantian, Hanashiro, Isao, Yoshizaki, Yumiko, Kobashi, Yuki, Noda, Suzuka, Okutsu, Kayu, Futagami, Taiki, Tamaki, Hisanori, Takamine, Kazunori

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