{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,8]],"date-time":"2026-09-08T13:08:33Z","timestamp":1788872913815,"version":"build-2803163510"},"reference-count":20,"publisher":"Elsevier BV","issue":"6","license":[{"start":{"date-parts":[[2023,6,1]],"date-time":"2023-06-01T00:00:00Z","timestamp":1685577600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2023,6,1]],"date-time":"2023-06-01T00:00:00Z","timestamp":1685577600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Journal of Bioscience and Bioengineering"],"published-print":{"date-parts":[[2023,6]]},"DOI":"10.1016\/j.jbiosc.2023.03.006","type":"journal-article","created":{"date-parts":[[2023,3,27]],"date-time":"2023-03-27T15:50:55Z","timestamp":1679932255000},"page":"447-450","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":6,"title":["Preparation of egg-koji for developing a novel food"],"prefix":"10.1016","volume":"135","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-6096-9855","authenticated-orcid":false,"given":"Takuro","family":"Nakagawa","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9005-0620","authenticated-orcid":false,"given":"Tetsuya","family":"Miyamoto","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shouhei","family":"Miki","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1640-8804","authenticated-orcid":false,"given":"Kenshi","family":"Watanabe","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tsunehiro","family":"Aki","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5266-6830","authenticated-orcid":false,"given":"Hiroyuki","family":"Shidara","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hideyuki","family":"Yamashita","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.jbiosc.2023.03.006_bib1","series-title":"Standard tables of food composition in Japan","year":"2015"},{"key":"10.1016\/j.jbiosc.2023.03.006_bib2","series-title":"Attraction of eggs","author":"Sugano","year":"2020"},{"key":"10.1016\/j.jbiosc.2023.03.006_bib3","first-page":"928","article-title":"Enzymes of molds of the genus Aspergillus","volume":"67","author":"Ichishima","year":"1972","journal-title":"J.\u00a0Brewing Soc. Jpn."},{"key":"10.1016\/j.jbiosc.2023.03.006_bib4","doi-asserted-by":"crossref","first-page":"543","DOI":"10.3136\/fstr.27.543","article-title":"Lipase and protease activities in Koji cheeses surface-ripened with Aspergillus strains","volume":"27","author":"Suzuki","year":"2021","journal-title":"Food Sci. Technol. Res"},{"key":"10.1016\/j.jbiosc.2023.03.006_bib5","doi-asserted-by":"crossref","first-page":"173","DOI":"10.1093\/dnares\/dsn020","article-title":"Genomics of Aspergillus oryzae: learning from the history of koji mold and exploration of its future","volume":"15","author":"Machida","year":"2008","journal-title":"DNA Res."},{"key":"10.1016\/j.jbiosc.2023.03.006_bib6","doi-asserted-by":"crossref","first-page":"1157","DOI":"10.1038\/nature04300","article-title":"Genome sequencing and analysis of Aspergillus oryzae","volume":"438","author":"Machida","year":"2005","journal-title":"Nature"},{"key":"10.1016\/j.jbiosc.2023.03.006_bib7","doi-asserted-by":"crossref","first-page":"329","DOI":"10.1271\/kagakutoseibutsu.47.329","article-title":"Genome biology will open the door for the view world of koji mold science","volume":"47","author":"Iwashita","year":"2009","journal-title":"Kagaku to seibutsu"},{"key":"10.1016\/j.jbiosc.2023.03.006_bib8","doi-asserted-by":"crossref","first-page":"895","DOI":"10.6013\/jbrewsocjapan1915.68.895","article-title":"Miso brewing and enzymes (III)","volume":"68","author":"Yoshii","year":"1973","journal-title":"J. Brew. Soc. Jpn."},{"key":"10.1016\/j.jbiosc.2023.03.006_bib9","doi-asserted-by":"crossref","first-page":"171","DOI":"10.1111\/j.1365-2672.2008.03889.x","article-title":"Efficient production and partial characterization of aspartyl aminopeptidase from Aspergillus oryzae","volume":"105","author":"Kusumoto","year":"2008","journal-title":"J. Appl. Microbiol."},{"key":"10.1016\/j.jbiosc.2023.03.006_bib10","first-page":"8","article-title":"Invasive growth of Aspergillus oryzae in rice koji and increase of nuclear number, Fungal","volume":"7","author":"Yasui","year":"2020","journal-title":"Biol. Biotechnol."},{"key":"10.1016\/j.jbiosc.2023.03.006_bib11","doi-asserted-by":"crossref","first-page":"77","DOI":"10.3136\/nskkk.61.77","article-title":"High-density cultivation of koji using sponge cake made from egg white and development of fermented egg white sauce","volume":"61","author":"Sho","year":"2014","journal-title":"Nippon Shokuhin Kagaku Kogaku Kaishi"},{"key":"10.1016\/j.jbiosc.2023.03.006_bib12","series-title":"Egg Koji-derived seasoning and its production method. Japanese Patent JP5467289","author":"Sho","year":"2014"},{"key":"10.1016\/j.jbiosc.2023.03.006_bib13","first-page":"77","article-title":"Selective production of cellulase and hemicellulase from Aspergillus oryzae using starch-free wheat","volume":"112","author":"Kaneko","year":"2017","journal-title":"J.\u00a0Brew. Soc. Jpn."},{"key":"10.1016\/j.jbiosc.2023.03.006_bib14","series-title":"Aged egg yolk, processed food using same and preparing method of aged egg yolk. Japanese Patent, JP6473855","author":"Miyamoto","year":"2019"},{"key":"10.1016\/j.jbiosc.2023.03.006_bib15","year":"1993"},{"key":"10.1016\/j.jbiosc.2023.03.006_bib16","series-title":"Soy sauce test method, pp. 287-289","year":"1985"},{"key":"10.1016\/j.jbiosc.2023.03.006_bib17","series-title":"Bacillus cereus foodborne poisoning (Factsheet)","year":"2011"},{"key":"10.1016\/j.jbiosc.2023.03.006_bib18","first-page":"11","article-title":"Food poisoning and testing for Bacillus cereus","volume":"228","author":"Ueda","year":"2013","journal-title":"Chem. Times"},{"key":"10.1016\/j.jbiosc.2023.03.006_bib19","series-title":"Egg-koji production method and egg-koji. Japanese Patent, JP7038561","author":"Miyamoto","year":"2022"},{"key":"10.1016\/j.jbiosc.2023.03.006_bib20","first-page":"193","article-title":"Recent food information on processed egg products","volume":"71","author":"Shidara","year":"2020","journal-title":"J.\u00a0Home Econ. Jpn."}],"container-title":["Journal of Bioscience and Bioengineering"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S1389172323000786?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S1389172323000786?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,10,25]],"date-time":"2025-10-25T14:03:16Z","timestamp":1761400996000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S1389172323000786"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,6]]},"references-count":20,"journal-issue":{"issue":"6","published-print":{"date-parts":[[2023,6]]}},"alternative-id":["S1389172323000786"],"URL":"https:\/\/doi.org\/10.1016\/j.jbiosc.2023.03.006","relation":{},"ISSN":["1389-1723"],"issn-type":[{"value":"1389-1723","type":"print"}],"subject":[],"published":{"date-parts":[[2023,6]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Preparation of egg-koji for developing a novel food","name":"articletitle","label":"Article Title"},{"value":"Journal of Bioscience and Bioengineering","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.jbiosc.2023.03.006","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2023 The Society for Biotechnology, Japan. All rights reserved.","name":"copyright","label":"Copyright"}]}}