Alcohol Fermentation of Green Banana
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概要
- 論文の詳細を見る
This paper reports that heating of green (immature) banana fingers at around 80℃ for 30 min greatly improves the digestibility of the banana starch by glucoamylase and results in good alcohol fermentation by yeast. The addition of pectic enzymes accelerates the alcohol fermentation.
- 公益社団法人日本生物工学会の論文
- 1985-10-25
著者
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Iizuka Masaru
Department Of Bio- And Geo-science Graduate School Of Science Osaka City University
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Iizuka Masaru
Department Of Biology Faculty Of Science Osaka City University
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Uenakai K
Tamanoi Vinegar Co. Ltd. Osaka Jpn
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Uenakai Kazuo
Mitsui Engineering And Ship Building Co. Ltd. Chiba Laboratory
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Yamamoto T
Department Of Biotechnology Fukuyama University
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Yamamoto Takehiko
Department Of Biology Faculty Of Science Osaka City University
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SVENDSBY ORATHAI
Biochemistry Department, Faculty of Science, Mahidol University
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Svendsby Orathai
Biochemistry Department Faculty Of Science Mahidol University
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