Screening for Strains of Aspergillus oryzae That Degrade Carbamide for Use in Sake Brewing
スポンサーリンク
概要
- 論文の詳細を見る
We screened 65 strains of Aspergillus oryzae for ones that degraded carbamide, Two strains, IFO 5238 and IFO 30113,were selected and used to prepare rice koji. Sake made with the rice koji prepared with these strains had less than half(less than 15pm)of the carbamide in sake made with rice koji prepared with commercial spores of A. oryzae.
- 公益社団法人日本生物工学会の論文
- 1991-02-25
著者
-
UCHIDA Masahiro
Department of Physics, Tokyo Institute of Technology
-
Uchida M
Takara Shuzo Co. Ltd. Shiga Jpn
-
Uchida Masahiro
Beverages Research Laboratories Takara Shuzo Co. Ltd.
-
OKA Satoru
Faculty of Engineering, Hiroshima University
-
OBAYASHI AKIRA
Central Research Laboratories, Takara Shuzo Co., Ltd.,
-
Oka S
Faculty Of Engineering Hiroshima University
-
Oka Satoru
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
-
Obayashi A
Central Research Laboratories Takara Shuzo Co. Ltd.
-
Uchida M
Department Of Physics Tokyo Institute Of Technology
-
Takayama Takumi
Takara Shuzo Co., Ltd, Central Research Laboratories
-
OYASHIKI HARUO
Beverages Research Laboratories, Takara Shuzo Co., Ltd.,
-
TAKAYAMA TAKUMI
Beverages Research Laboratories, Takara Shuzo Co., Ltd.,
-
Takayama Takumi
Takara Shuzo Co. Ltd Central Research Laboratories
-
Oyashiki Haruo
Beverages Research Laboratories Takara Shuzo Co. Ltd.
-
OBAYASHI Akira
Central Research Laboratories, Takara Shuzo Co., Ltd.
関連論文
- Singlet Ground State and Magnetization Plateaus in Ba_3Mn_2O_8 : Condensed Matter: Electronic Properties, etc.
- Rapid Assay of Glucoamylase Using a Fluorescence-labeled Glucoamylase Inhibitor, Acarbose
- Helicobacter pylori and NSAID-induced gastric ulcer in a Japanese population
- Effect of pK_a of Polymer Microcarriers on Growth of Mouse L Cell
- Site-Specific Restriction Endonucleases of Several Non-Pathogenic Bacteria
- Purification and Characterization of Sequence-Specific Restriction Endonuclease MflI
- Changes in Glucoamylases with Progress in a Culture of Aspergillus niger(Biological Chemistry)
- Effective Purification of Glucoamylase in Koji, a Solid Culture of Aspergillus oryzae on Steamed Rice, by Affinity Chromatography Using an Immobilized Acarbose (BAY g-5421)(Biological Chemistry)
- Comparative Studies of Various Molecular Species in Aspergillus niger Glucoamylase(Biological Chemistry)
- Various Molecular Species in Glucoamylase from Aspergillus niger(Biological Chemistry)
- Screening and Identification of Candida methanosorbosa as Alcohol Oxidase-producing Methanol Using Yeast(Microbiology & Fermentation Industry)
- NADH Production from NAD^+ Using Malic Enzyme of Pseudomonas diminuta IFO-13182
- Use of Koji Prepared with a High Citric Acid Producing Mutant of Aspergillus usamii as a Raw Material for Sake Brewing : This study was presented at the Annual Meeting of the Agricultural Chemical Society of Japan, April 2,1987.
- Molecular Characterization of Four Strains of the Cellulolytic Thermophile Clostridium stercorarium
- Characterization of New Strains of Clostridium thermocellum and the celA Gene from a Strain(Microbiology & Fermentation Industry)
- Adsorption of Glucoamylase in Unpasteurized Sake on an Affinity Column of Immobilized Glucoamylase Inhibitors
- Screening for Strains of Aspergillus oryzae That Degrade Carbamide for Use in Sake Brewing
- Utilization of Koji Prepared Using a Strain Obtained by Cell Fusion between Aspergillus oryzae and Aspergillus usamii for Mirin-Making
- A New Assay Method and Evaluation of Removal of Protein in Mirin
- Evaluation of Koji Prepared with Various Molds for Mirin-Making
- Mirin-Making from Koji Prepared with a Mutant Aspergillus oryzae Producing High Activity of Carboxypeptidase
- Mirin-Making at Low Alcohol Concentration with Koji Prepared with a New Mutant of Aspergillus usamii
- Mirin-Making Using Long-Life Koji with Low Water Content
- Relationship between Conditions for Steaming Rice and Productivity in Mirin-Making
- Relationship between Enzyme Efficiency and Alcohol Concentration in Mirin Mash
- Isolation of Plasmids from Thermophilic Clostridia and Construction of Shuttle Vectors in Escherichia coli and Cellulolytic Clostridia
- Improvement of Ethanol Production of Thermophilic Clotridium sp. by Mutation
- Evaluation of Ethanol Productivity from Cellulose by Clostridium thermocellum
- Efficiency of Utilization of Raw Materials in Conventional Mirin-Making
- Mirin Production from Nonglutinous Rergular Rice
- Evaluation of Conditions Affecting Productivity in the Improved Process of Mirin-Making
- An Improved Process of Mirin-Making using Supplemental Enzyme Preparations at a Limited Concentration of Alcohol
- Improvement of Yiedl by Application of Some Commercial Enzyme Preparations in Mirin-Making
- Determination of the Cleavage Site of Restriction Enzyme, Accll, Using Synthetic Oligonucleotide