A Study on Growth Performance of Ducks Fed Diets with Different Types of Sipjeondaebo-Tang Byproduct Meal and Red Ginseng Marc with Fermented Red Koji and Ammonia Fluxes in Duck Litter using Alum or Aluminum Chloride [PDF]
The Journal of Poultry Science, 2018 The aims of the present study were to investigate the growth performance of ducks fed diets with different types of Sipjeondaebo-tang (ST) byproduct meal and red ginseng marc with fermented red koji (RGMK), and to investigate ammonia (NH3) fluxes from ...
Tae-Ho Chung, Chang-Man Kim, In-Hag Choi
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Red-Koji Fermented Red Ginseng Ameliorates High Fat Diet-Induced Metabolic Disorders in Mice [PDF]
Nutrients, 2013 Fermentation of medicinal herbs improves their pharmacological efficacy. In this study, we investigated the effects of red-koji fermented red ginseng (fRG) on high-fat diet (HFD)-mediated metabolic disorders, and those effects were compared to those of
Il Je Cho, Seong Yi, Seong Joon Yi
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Cocultivation Study of Monascus spp. and Aspergillus niger Inspired From Black-Skin-Red-Koji by a Double-Sided Petri Dish [PDF]
Frontiers in Microbiology, 2021 Cocultivation is an emerging and potential way to investigate microbial interaction in the laboratory. Extensive researches has been carried out over the years, but some microorganism cocultivation are not easy to implement in the laboratory, especially ...
Xi Yuan +3 more
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Screening, Characterization and Mutagenesis Breeding of Monascus Isolates with High Esterification Activity [PDF]
FoodsEsters are predominant fragrance components in various traditional fermented foods. Hongqu rice wine, a beverage gaining popularity among young consumers in China, largely owes its aromatic profile to esterases derived from Monascus species.
Chen Zhou +5 more
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The Effect of Aspergillus oryzae (Koji) on the Physicochemical and Sensory Characteristics and Satiating Capacity of Angus Beef [PDF]
FoodsConsidering the increasing consumer demand for natural meat tenderization methods, this study explores the potential of Aspergillus oryzae (Koji) to enhance beef quality. The aim of this study was to evaluate the enzymatic effect of Aspergillus oryzae (A.
Cristina Filip +6 more
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Production of Koji by Black-Skin-Red-Koji
Advanced Materials Research, 2011 In order to improve the quality of the black-skin-red-kojo, the Chinese rice wine yeast was introduced in the koji-making process，and adjusted the proportion of Monascusand Aspergillus niger and optimized the water content．Effects of different factors on
Da Zhen +3 more
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The Pathophysiological Mechanism of Beni-koji Choleste-Help or Puberulic Acid–Induced Kidney Injury [PDF]
Kidney International ReportsIntroduction: In March 2024, kidney injury caused by some specific red yeast rice supplements was reported in Japan. By November 2024, 2628 people had visited medical facilities, making it a social problem.
Yuta Sekiguchi +19 more
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Effect of red koji as a Starter Culture in “Wanergao”: A Traditional Fermented Food in China [PDF]
Food Science and Nutrition, 2020 Xuefeng Zeng
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Microbial Diversity in Six Kinds of Huangjiu Koji Based on High-Throughput Sequencing Techniques
Shipin gongye ke-ji, 2022 In this study, six kinds of Huangjiu koji were used as raw materials to study the microbial community structure and diversity of bacteria and fungi by using high-throughput sequencing technique.
Xiaodong GU +7 more
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Rice koji reduced body weight gain, fat accumulation, and blood glucose level in high-fat diet-induced obese mice [PDF]
PeerJ, 2014 Rice koji is considered a readily accessible functional food that may have health-promoting effects. We investigated whether white, yellow, and red koji have the anti-obesity effect in C57BL/6J mice fed a high-fat diet (HFD), which is a model for obesity.
Yumiko Yoshizaki +9 more
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