ReviewJournal of fungi (Basel, Switzerland)2021
Koji Starter and Koji World in Japan.
Review in Journal of fungi (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers, 1 of them a synthesis that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
22 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Health benefits of ethnic fermented foods.Frontiers in nutrition · 2025Pooled it
- Giant transposable elements drive genetic diversification iniScience · 2026Article
- Enzymatic Saccharification Behavior and Compositional Characteristics ofFood science & nutrition · 2026Article
- Mycoviruses diversity in the black kōji mold, Aspergillus luchuensis (section Nigri) isolated from liquor-production environments in Japan.Virus research · 2026Article
- The Effect ofFoods (Basel, Switzerland) · 2026Article
- Enhanced nutritional quality, digestibility, and flavor of grasshopper through solid state fermentation.Scientific reports · 2026Article
- Transdermal entry of a non-pathogenic filamentous fungusFrontiers in immunology · 2026Article
- Miso without kōji: nesashi miso ecology driven by spontaneous fermentation withFrontiers in microbiology · 2026Article
- From Ancient Fermentations to Modern Biotechnology: Historical Evolution, Microbial Mechanisms, and the Role of Natural and Commercial Starter Cultures in Shaping Organic and Sustainable Food Systems.Foods (Basel, Switzerland) · 2025Review
- Fermentation Process Evaluation of a Sustainable and Innovative Miso Made from Alternative Legumes.Foods (Basel, Switzerland) · 2025Article
- Article
- Improving the Nutritional Profile of Intermediate Wheatgrass by Solid-State Fermentation withFoods (Basel, Switzerland) · 2025Article
- Edible mycelium bioengineered for enhanced nutritional value and sensory appeal using a modular synthetic biology toolkit.Nature communications · 2024Article
- The postbiotic potential ofFrontiers in microbiology · 2024Review
- Soy sauce-like seasoning enhances the growth ofBioscience of microbiota, food and health · 2024Article
- The Effect of Fermented Grains (koji) on Physicochemical and Sensory Characteristics of Chicken Breasts.Foods (Basel, Switzerland) · 2023Article
- The differences between broad bean koji fermented in laboratory and factory conditions by an efficientFrontiers in microbiology · 2023Article
- Deciphering microbial community dynamics along the fermentation course of soy sauce under different temperatures using metagenomic analysis.Bioscience of microbiota, food and health · 2023Article
- Development of culture methods capable of culturing a wide range of predominant species of intestinal bacteria.Frontiers in cellular and infection microbiology · 2023Article
- Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
1 author.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Koji is made by culturing koji mold on grains. Koji has wide-ranging applications, for example, in alcoholic beverages and seasonings. The word 'mold' generally has a bad image, but in Japan, koji mold is valued for its usefulness, and over the years, efforts have been made to make safe, stable, and delicious food products from it. Koji mold spores, essential when making koji, are called koji starter in the industry. From the many available strains, those suitable for the production of each fermented food are chosen based on indicators such as growth rate and enzyme production capacity. In manufacturing using microorganisms, purity and yield are prioritized. However, the production of fermented foods using koji is more complex, with focus not only on the degree of decomposition of raw materials but also on factors influencing overall product design, including palatability, color, smell, and texture. Production can be facilitated by the variety of koji brought about by the diversity of koji mold combined with the solid culture method which increases the amount of enzyme production. In this report, we introduce the history of koji starter in Japan, the characteristics of koji mold in practice, and various fermented foods made from it. In addition, the factors affecting the quality of koji in solid culture are described.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.