Aspergillus oryzae FaeA is responsible for the release of ferulic acid, a precursor of off-odor 4-vinylguaiacol in sake brewing - ScienceDirect
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The Mould Race: Rhizopus oryzae vs. Aspergillus oryzae on Buckwheat–Which one to liberate nutrients more/faster for Saccharomyces? : r/Koji
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Transglycosylation Forms Novel Glycoside Ethyl α-Maltoside and Ethyl α-Isomaltoside in Sake during the Brewing Process by α-Glucosidase A of Aspergillus oryzae | Journal of Agricultural and Food Chemistry
Role of Aspergillus oryzae and Yeast as Ingredients of Sake - C-taka's Japanese sake Archive
Kome Koji: Fermenting rice with Aspergillus Oryzae — 俊's Bar
ESPORAS KOJI ASPERGILLUS ORYZAE
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Invasive growth of Aspergillus oryzae in rice koji and increase of nuclear number | Fungal Biology and Biotechnology | Full Text
Aspergillus Oryzae Koji Kin | Koji Sporen zur Herstellung von Amasake Miso, Sake (Koji Sporen 10g) : Amazon.de: Lebensmittel & Getränke
