Analysis of the State Characteristics of Sake Brewing with a Neural Network

スポンサーリンク

概要

• 論文の詳細を見る

• The state characteristics of sake brewing were quantitatively defined as a numerical value, i.e. an SD value, expressing the time required for the alcohol concentration to reach 10 to 18 v/v%, assuming the temperature of the sake-mash (moromi) to be maitained at 15℃ during brewing. A previously reported kinetic model of alcohol production was applied for this definition. The SD values varied from batch to batch, indicating that the target Banume reference pattern for the fuzzy control system reported previously shold be selected in accordance with the characteristics of brewing. A procedure for estimating the brewing characteristics in the early stages was developed by applying error back-propagation learning with a neural network. This procedure enabled the fuzzy control system to generate the target Baume reference pattern according to the brewing characteristics.

• 公益社団法人日本生物工学会の論文
• 1992-02-25

著者

• Oishi Kazuhiko

  Pharmaceutical Research And Development Department Asahi Chemical Industry Company Ltd.

• IMAYASU Satoshi

  Research Institite of Gekkeikan, Gekkeikan Sake Co., Ltd.

• OISHI KAORU

  Research Institute, Gekkeikan Sake Co. Ltd.,

• TOMINAGA MITSUNORI

  Research Institute, Gekkeikan Sake Co. Ltd.,

• Oishi K

  Nihon Univ. Kanagawa Jpn

• Kawato A

  Research Institute Gekkeikan Sake Co. Ltd.

• Kawato Akitsugu

  Research Institute Gekkeikan Sake Co. Ltd.

• Imayasu Satoshi

  Research Institute Gekkeikan Sake Co. Ltd.

• TOMINAGA Mihoko

  National Research Institute of Brewing

関連論文

• Production of S-(+)-Ibuprofen with High Optical Purity from a Nitrile Compound by Cells immobilized on Cellulose Porous Beads
• Production of S-(+)-Ibuprofen from a Nitrile Compound by Enzymatic Reaction Combined with Ultrafiltration
• Cloning and Enhanced Expression of the Cytochrome P450nor Gene (nicA ; CYP55A5) Encoding Nitric Oxide Reductase from Aspergillus oryzae
• A Novel Amine Oxidase-Encoding Gene from Aspergillus oryzae(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
• Isolation and Characterization of a Novel Gene Encoding α-L-Arabinofuranosidase from Aspergillus oryzae(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
• Cloning of a Novel Tyrosinase-Encoding Gene (melB) from Aspergillus oryzae and Its Overexpression in Solid-State Culture (Rice Koji)(BREWING AND FOOD TECHNOLOGY)
• Rapid Assay of Glucoamylase Using a Fluorescence-labeled Glucoamylase Inhibitor, Acarbose
• Application of Fuzzy Control Theory to the Sake Brewing Process
• Yeast Sporulation Induced by Lysine during Growth in Nutrition-Rich Conditions
• Highly Efficient Sporulation Induced by Glutathione or Glutathione Thiol Esters in Sake (Kyokai No. 7) and a Wild-Type Yeast
• Induction of Yeast Sporulation by Lysine-Related Compounds and Glutathione in Nutrition-Rich Conditions
• Cysteine Protease Inhibitors Produced by the Industrial Koji Mold, Aspergillus oryzae O-1018
• Methods for Sporulation of Industrially Used Sake Yeasts
• On the Importance of Calcium and Magnesium Ions in Yeast Solution
• Regulation of the Glucoamylase-Encoding Gene(glaB), Expressed in Solid-State Culture(Koji)of Aspergillus oryzae
• Comparision of Two Glucoamylases Produced by Aspergillus oryzae in Solid-State Culture (Koji) and in Submerged Culture
• Breeding of a Sake Yeast with Improved Ethyl Caproate Productivity(Microbiology & Fermentation Industry)
• Cloning and Heterologous Expression of the Antibiotic Peptide (ABP) Genes from Rhizopus oligosporus NBRC 8631
• PP-R, 7-(2-Hydroxyethyl)-Monascorubramine, a Red Pigment Produced in the Mycelia of Penicillium sp.AZ
• Biosynthesis of PP-V, a Monascorububramine Homologue, by Penicillium sp.AZ
• Production and Structural Analysis of PP-V, a Homologue of Monascorubramine, Produced by a New Isolate of Penicillium sp.
• HIV-1 Reverse Transcriptase-Inhibitory Compound in Salvia officinalis
• Inhibition of Restriction Endonucleases by Commercial Polysaccharides
• dffA Gene from Aspergillus oryzae Encodes L-Ornithine N^5-Oxygenase and Is Indispensable for Deferriferrichrysin Biosynthesis(GENETICS, MOLECULAR BIOLOGY, AND GENE ENGINEERING)
• Introductino of a Feed Back Resistant α-Isopropylmalate Synthase Gene of Saccharomyces cerevisiae into Sake Yeast
• Improvement of the glaB Promoter Expressed in Solid-State Fermentation (SSF) of Aspergillus oryzae
• Cloning and Expression Analysis of Two Catalase Genes from Aspergillus oryzae(Genetics, Molecular Biology, and Gene Engineering)
• Isolation of a Novel Promoter for Efficient Protein Production in Aspergillus oryzae
• Molecular Cloning and Overexpression of fleA Gene Encoding a Fucose-specific Lectin of Aspergillus oryzae(Biochemistry & Molecular Biology)
• Adsorption of Glucoamylase in Unpasteurized Sake on an Affinity Column of Immobilized Glucoamylase Inhibitors
• Analysis of the State Characteristics of Sake Brewing with a Neural Network
• Structure and Activity of Angiotensin I Converting Enzyme Inhibitory Peptides from Sake and Sake Lees
• Antihypertensive Effects of Peptide in Sake and Its By-products on Spontaneously Hypertensive Rats
• The Role of Yeast and Koji in the Formation of Ethyl Caproate in Moromi.
• Ethyl Caproate Synthesis and Hydrolysis Activity of Koji.

もっと見る 閉じる

スポンサーリンク