Preparation of Koji from Corn Hulls for Alcoholic Fermentation without Cooking

スポンサーリンク

概要

• 論文の詳細を見る

• Corn hulls, the outer peel covering the corn grain, were used for preparation of koji, which was applied to alcoholic fermentation without cooking of raw starchy materials. Corn hull koji had lower saccharifying power, a-amylase, CMCase and xylanase than wheat bran koji, but higher protease and pectinase activites. Its alcoholic fermentations of cassava starch and sweet potato were also superior to those of wheat bran koji : corn hull koji gave 10.3% (v/v) of alcohol with 93.0% yield from 20 g of cassava starch, while wheat bran koji gave 9.4% (v/v) of alcohol with 90.4% yield; and corn hull koji gave 9.1% (v/v) of alcohol with 92.6% yield from 50 g of sweet potato, while wheat bran koji gave 8.1% (v/v) of alcohol with 88.6% yield.

• 社団法人日本生物工学会の論文
• 1986-04-25

著者

• Koba Y

  Department Of Food Science And Technology Faculty Of Agriculture Kyushu University

• Koba Yojiro

  Department Of Food Science And Technology Faculty Of Agriculture Kyushu University

• Koba Yojiro

  Department Of Bioresource College Of Agriculture Ehime University

• Fujio Y

  Department Of Food Science And Technology Faculty Of Agriculture Kyushu University

• Fujio Yusaku

  Department Of Food Science And Technology Faculty Of Agriculture Kyushu University

• FEROZA BADRUNNESA

  Department of Food Science and Technology, Faculty of Agriculture, Kyushu University

• UEDA SEINOSUKE

  (Present address) Department of Microbial Technology, The Kumamoto Institute of Technology

• Ueda S

  Nagoya Univ. Nagoya Jpn

• Feroza Badrunnesa

  Department Of Food Science And Technology Faculty Of Agriculture Kyushu University

• Fujio Yusaku

  Department Of Food And Nutritions Suzugamine Women's College

関連論文

• Purification and Properties of a Chitosanase from Pseudomonas sp. H-14
• Sterile Glucose Solution Prepared by a Microporous Membrane Bioreactor for Continuous Culture
• 526 APPLICATION OF MICROORGANISM-FREE GLUCOSE SOLUTION OBTAINED FROM THE MEMBRANE UNIT CONNECTED IMMOBILIZED GLUCOAMYLASE REACTOR FOR CULTURE OF PSEUDOMONAS AERUGINOSA KYU-1.
• Preparation of Koji from Corn Hulls for Alcoholic Fermentation without Cooking
• Characterization of Newly Isolated Bacillus subtilis C1 Which Is Sensitive to Antibiotic Produced by Lactic Acid Coccus
• Flow Behavior of Culture Broth of Aureobasidium pullulans
• Correlation between Physical and Chemical Changes of Rice Straw as a Major Constituent under Composting
• Alcoholic Fermentation of Raw Starch without Cooking by Using Black-koji Amylase
• Biochemical Properties of a New Lantibiotic Produced by Lactococcus lactis IO-1
• Some Properties of Pectinesterase from Rhizopus japonicus IFO5318
• Ribonuclease production of Rhizopus oryzae IFO 4697 under metal ion stress in liquid culture
• Chemical Composition of Palm Fiber and Its Feasibility as Cellulosic Raw Material for Sugar Production(Food & Nutrition)
• 575 Ethanol Fermentation Employing ___- ___- NRRL B-14023 Using the Medium Consisting of Sago Palm Starch and Natural Rubber Serum
• Alcoholic Fermentation of Sweet Potato without Cooking
• Improved Clucoamylase Production by Rhizopus sp. A-11 Using Metal-Ion Supplemented Liquid Medium
• Amylase Inhibitors Produced by Streptomyces sp. No. 280

もっと見る 閉じる

スポンサーリンク