Improvement in Hydrogen Productivity by a Leavening Bacterium, Enterobacter cloacae GAO, and Its Application to Mantou
スポンサーリンク
概要
- 論文の詳細を見る
Enterobacter cloacae GAO, a bacterium isolated from water in which apples have been steeped, is also found in traditional fermented wheat foods. One important characteristic of this bacterium is that it produces hydrogen gas during inflation as these foods are being prepared. The effects of various nutrient sources and culture conditions on the production of hydrogen gas by the bacterium were examined for the improvement of these traditional foods. Glucose was found to be an effective carbon source and casamino acids were found to be effective nitrogen sources. E. cloacae GAO was used to make mantou. When wheat flour with casamino acids was used to make mantou, a better internal structure and taste were obtained.
- 社団法人日本農芸化学会の論文
- 1995-11-23
著者
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Arai M
Department Of Environmental Biology College Of Bioscience And Biotechnology Chubu University
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Arai Motoo
College Of Agriculture Osaka Prefecture University
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Omori M
School Of Home Economics School Of Home Economics Faculty Of Home Economics Otuma Women's Unive
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NAGANO Hiroko
Faculty of Education, Gifu University
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SHOJI Zenya
Faculty of Education and Human Studies, Akita University
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TAMURA Asako
Department of Health and Nutrition, Yonezawa Women's College
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Omori Masashi
Department of Food Science, Otsuma Women's University
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Iibushi Sadaaki
Wayo Women's University
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Shoji Z
Faculty Of Education And Human Studies Akita University
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Shoji Zenya
Faculty Of Education Akita University
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Tamura A
Yonezawa Women's Coll. Yamagata Prefecture Yonezawa Jpn
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Nagano H
Faculty Of Education Gifu University
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Nagano Hiroko
Faculty Of Education Gifu University
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Iibushi Sadaaki
Wayo Women's University
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TAMURA Asako
Department of Health and Nutrition, Yonezawa Women's College
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