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BIO'C Co., Ltd. (Japan)

Alternate names: BIO'C Co., Ltd., 株式会社ビオック
ROR: 02qqfqc47
OpenAlex ID: I4405264708
Molecular Analysis of an Inactive Aflatoxin Biosynthesis Gene Cluster in Aspergillus oryzae RIB Strains
2006 · Mihoko Tominaga, Yun-Hae Lee, et al. · Applied and Environmental Microbiology · 143
Presence and Functionality of Mating Type Genes in the Supposedly Asexual Filamentous Fungus Aspergillus oryzae
2012 · Ryuta Wada, Jun-ichi Maruyama, et al. · Applied and Environmental Microbiology · 76
Development of an efficient gene-targeting system in Aspergillus luchuensis by deletion of the non-homologous end joining system
2011 · Toru Takahashi, Osamu Mizutani, et al. · Journal of Bioscience and Bioengineering · 33
Characteristic odour compounds inshochuderived from ricekoji
2016 · Yohei Shiraishi, Yumiko Yoshizaki, et al. · Journal of the Institute of Brewing · 29
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Agmatine Production by Aspergillus oryzae Is Elevated by Low pH during Solid-State Cultivation
2018 · Naoki Akasaka, Saori Kato, et al. · Applied and Environmental Microbiology · 25
Reduction of the degradation activity of umami-enhancing purinic ribonucleotide supplement in miso by the targeted suppression of acid phosphatases in the Aspergillus oryzae starter culture
2013 · Junichiro Marui, Sawaki Tada, et al. · International Journal of Food Microbiology · 19
Isolation and characterization of phytase isozymes produced by Aspergillus oryzae
2000 · Jin Fujita, Nisa Budda, et al. · Biotechnology Letters · 12
Effect of Alcohols on Escherichia coli Phages.
2000 · MASARU YAMASHITA, HIRONORI MURAHASHI, et al. · Biocontrol Science · 11
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Effect of Maturation Time on Koji-like Smell and Volatile Compounds of Barley Miso (Japanese Soybean Paste) during Fermentation
2019 · Toshihiro Kojo, Mikihiko Kawai, et al. · Food Science and Technology Research · 10
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Characterization of amylolytic enzyme overproducing mutant of Aspergillus luchuensis obtained by ion beam mutagenesis
2017 · Toshihiro Kojo, Chihiro Kadooka, et al. · The Journal of General and Applied Microbiology · 6
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Effect of the koji variety of Aspergillus species on the flavor formation of imo-shochu（Part 2） Difference in volatile compounds and sensory evaluations of imo-shochu
2021 · Yohei SHIRAISHI, Kayu OKUTSU, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 4
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Effects of amino acids on the flavor formation of imo-shochu.
2017 · Yohei SHIRAISHI, Yuka ANDO, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 4
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Combined use of rice-koji cultured with Aspergillus oryzae and Aspergillus luchuensis for enhanced dephosphorylation of phytate to myo-inositol in brown rice-koji-amazake, a sweet brown rice beverage
2025 · Junichiro Marui, Yohei Shiraishi, et al. · Food Science and Technology Research · 2
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Effects of the addition of a protease agent to imo-shochu moromi on the volatile compounds and sensory characteristics of imo-shochu.
2017 · Yohei SHIRAISHI, Yuka ANDO, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 2
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Tane-koji (koji-starter) and koji-mold
2021 · Yutaka Wagu · Journal for the Integrated Study of Dietary Habits · 1
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Effect of the koji variety of Aspergillus species on the flavor formation of imo-shochu（Part 1）Differences in enzyme activity of koji and imo-shochu moromi
2021 · Yohei SHIRAISHI, Mio TAKEURA, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 1
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中国の金華火腿製造における微生物機作
2000 · Yutaka WAGU, Toshitaka KAKUTA, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1
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A study on a Chinese Fermented Food "Jinhua Huotui". Part II. Identification and Enzyme Activity of Molds Isolated from Chinese Fermented Food "Jinhua Huotui".
1996 · Yutaka WAGU, Toshitaka KAKUTA, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1
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General Components, Amino Acid, 5'-Nucleotide and Microorganism of Chinese Fermented Food "Jinhua Huotui".
1994 · Yutaka WAGU, Toshitaka KAKUTA, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1
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Changes in Enzyme Activity in Miso during Maturing Process
1993 · Yutaka WAGU · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 1
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Effects of Koji Fungi on the Quality of Imo-shochu
2024 · Yohei SHIRAISHI · JOURNAL OF THE BREWING SOCIETY OF JAPAN
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Diversification of Honkaku-shochu using different Aspergillus luchuensis.
2018 · Yohei SHIRAISHI, Ami HARAGUCHI, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN
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Black Fungi Multiplying in a Brewery
2004 · Masaru YAMASHITA, Yoshikazu TAKEUCHI, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN
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Sanshugama^|^middot;Iron Cauldron for Steamed Rice of Sake Brewing
2003 · Masaru YAMASHITA · JOURNAL OF THE BREWING SOCIETY OF JAPAN
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Increase in the Intracellular Hydrogen Peroxide Concentration in Escherichia coli Cells Treated with Ethanol and Its Relation to Cell Death.
2001 · MASARU YAMASHITA, TOMOYUKI HATTORI, et al. · Biocontrol Science
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Works count: 29
Citation count: 415
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