Microflora in Beiju and Their Biochemical Characteristics
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概要
- 論文の詳細を見る
Beiju is a naturally fermented cassave mass resmbling koji in Oriental countries. Beiju is used for production of an indigenous alcoholic beverage called as tiquira. Microbial populations in beiju were predominantly molds, and the numbers of colonies on PD agar developed from 1 g of beiju were 6×10^5 to 1.9×10^6. Predominant molds were Aspergillus niger and Paecilomyces sp. Moderate numbers of Rhizopus sp. resmbling Rhizopus delemar and small numbers of Neurospora sp. were also found in beiju. It was found that the Paecilomyces sp. produced high activity of α-amylase, while R. delemar produced small amounts of the enzyme. On the other hand, A niger and R. delemar produced large amounts of amyloglucosidase, while Paecilomyces sp. and Neurospora sp. produced small amounts of the enzyme.
- 公益社団法人日本生物工学会の論文
- 1982-02-25
著者
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PARK YONG
Universidade Estadual de Campinas, Faculdade de Engenharie de Alimentos(UNICAMP)
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Ueda Seinosuke
Department Of Agricultural Chemistry Faculty Of Agriculture Hokkaido University
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Ueda Seinosuke
Department Of Food Science & Technology Faculty Of Agriculture Kyushu University
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ZENIN CELIA
Universidate Estadual de Campinas, Faculdade de Engenharia de Alimentos (UNICAMP), Campinas, SP.,
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MARTINS CLOTILDE
Universidade Federal do Maranhao
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MARTINS NETO
Universidade Federal do Maranhao
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Zenin Celia
Universidade Estadual De Compinas Faculdade De Engenharia De Alimentos (unicamp)
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Zenin Celia
Universidate Estadual De Campinas Faculdade De Engenharia De Alimentos (unicamp) Campinas Sp.
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Park Yong
Universidate Estadual De Campinas Faculdade De Engenharia De Alimentos (unicamp) Campinas Sp.
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Park Yong
Universidade Estadual De Campinas Faculdade De Engenharia De Alimentos
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