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It was first isolated in 1907 from the koji mould ( Aspergillus oryzae ), the same organism used to brew sake and produce miso, soy sauce, and Korean rice wine
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Link SL, Rampon G, Osmon S, Scalzo AJ, Rumack BH
Sources U.S
doi: 10.1007/s12602-017-9322-6 152 BurgueoJFAbreuMT
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