Liquefaction of Glutinous Rice and Aroma Formation in Tape Preparation by Ragi
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概要
- 論文の詳細を見る
Ragi is an Indonesian inoculum to prepare a fermented food called tape. Sweet tape with high aroma was produced by inoculation of ragi on steamed glutinous rice and incubation at 30℃ for 3d. Microorganisms found in ragi were identified as Rhizopus sp., Saccharomycopsis sp., and Streptococcus sp. Steamed glutinous rice was liquefied and saccharified by the amylases produced by Rhizopus and aroma was formed by a mixed culture of Rhizopus and Saccharomycopsis. Liquefaction was not caused by the amylases of Saccharomycopsis even though it produced high activity of a-amilase. A higher level of aroma was formed by inoculation of Streptococcus in a mixed culture of Rhizopus and Saccharomycopsis sp.
- 社団法人日本生物工学会の論文
- 1989-04-25
著者
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OHBA Riichiro
Department of Applied Microbial Technology, Faculty of Engineering, Sojo University
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Ohba Riichiro
Department Of Applied Microbial Technology Faculty Of Biotechnology And Life Science Sojo University
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Ohba Riichiro
Department Of Applied Microbial Technology Kumamoto Institute Of Technology
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UEDA Seinosuke
Department of Applied Microbial Technology, Kumamoto Institute of Technology
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KOGA TOMOHIDE
Department of Applied Microbial Technology, Kumamoto Institute of Technology
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Ueda Seinosuke
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
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Koga T
Kumamoto Inst. Technology Kumamoto Jpn
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Koga Tomohide
Department Of Applied Microbial Technology Kumamoto Institute Of Technology
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Ueda Seinosuke
Department Of Agricultural Chemistry Faculty Of Agriculture Hokkaido University
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