Koji is a fermenting agent used in many traditional Japanese foods and is the most frequently used microorganism in koji production. Few cases of hypersensitivity pneumonitis due to have been reported. However, physicians should recognize the disease because of the increasing globalization of food production.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5838275 | PMC |
| http://dx.doi.org/10.1002/ccr3.1317 | DOI Listing |
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