Shortening of Shochu-Koji Production Time Using Barley Steeped in a Restricted amount of Water Containing Citric Acid
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概要
- 論文の詳細を見る
The effects of the concentration of citric acid in the steeping water on the growth of white koji fungus and the production of hydrolytic-enzymes and citric aicd during koji production in barley shochu brewing, in which barley was steeped in a restricted amount of water (RW method), were investigated. Addition of 0.25% (w/v steeping wter) citric acid to the steeping water resulted in acceleration of the production of them. the amount of citric acid in a 30h koji produced by the RW method using the steeping water containing 0.25% citric acid was almost the same as that of a control after incubation for 44h. These results suggest that the time for shochu-koji production can be shortened.
- 社団法人日本生物工学会の論文
- 1997-05-25
著者
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OMORI TOSHIRO
Research Laboratory, Sanwa Shurui Co. Ltd.,
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SHIMODA MASAHIKO
Research Laboratory, Sanwa Shurui Co. Ltd.,
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WADA HISATSUGU
Research Laboratory, Sanwa Shurui Co. Ltd.,
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Wada Hisatsugu
Research Laboratory Sanwa Shurui Co. Ltd.
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Omori Toshiro
Research Laboratory Sanwa Shurui Co.ltd.
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Omori Toshiro
Research Laboratory Sanwa Shurui Co. Ltd.
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SHIMODA Masahiko
National Institute for Materials Science
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TAKASHITA HIDEHARU
Research Laboratory, Sanwa Shurui Co. Ltd.,
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Takshita Hideharu
Research Laboratory Sanwa Shurui Co.ltd.
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Shimoda Masahiko
Research Laboratory Sanwa Shurui Co. Ltd.
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Shimoda Masahiko
National Research Institute For Metals
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Wada Hidetoshi
Research Laboratory Sanwa Shurui Co. Ltd.
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OMORI NANAKO
Research Laboratory, Sanwa Shurui Co. Ltd.,
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Omori Nanako
Research Laboratory Sanwa Shurui Co. Ltd.
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Takashita Hideharu
Research & Development Laboratory, Sanwa Shurui Co., Ltd.
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Shimoda Masahiko
Research & Development Laboratory, Sanwa Shurui Co., Ltd.
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