Peptide Production from Protein without Salt(Microbiology & Fermentation Industry)
スポンサーリンク
概要
- 論文の詳細を見る
We developed a sugar-yeast (SY) addition method for the production of peptide foods without salt. In the preliminary experiments, ethanol showed the same bacteriostatic activity with and less inhibitory effect on the enzymes from koji culture than NaCl. The fermentation mixture consisting of ground Aspergillus koji made of soybeans and wheat flour, 10% glucose, and 10^^5 yeast (Saccharomyces cerevisiae) cells/g, was incubated at 22℃. Glucose was consumed quickly and about 4.0% ethanol was produced after 5 days of fermentation. At the beginning of fermentation, the number of contaminating bacteria increased to 4.8×10^5 cells/g, but decreased to about 10^3 cells/g after 30 days of fermentation. The fermentation mixture did not putrefy. The liberation rate and yield of total amino acids and glutamic acid from raw materials obtained by the SY addition method were greater than or the same as those of the ethanol addition method, and were higher than those obtained by the NaCl addition method. This method can be used by replacing glucose with starch as an ethanol source and by replacing soy beans with sardine fish meat.
- 社団法人日本農芸化学会の論文
- 1991-05-23
著者
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YAMAMOTO Kenji
Department of Medical Ecology and Informatics, Research Institute, International Medical Center of J
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YANO Toshihiro
Department of Material Science, Graduate School of Science, Osaka City University
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KUMAGAI HIDEHIKO
Department of Food Science and Technology, Kyoto University
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TOCHIKURA TATSUROKURO
Department of Food Science and Technology, Kyoto University
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Takahashi Nobuyuki
Department of Internal Medicine, Kansai Medical University Kouri Hospital
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Kumagai H
Kyoto Univ.
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Kumagai Hidehiko
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Kumagai Hidehiko
Faculty Of Agriculture Kyoto University
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Kumagai H
Research Institute For Bioresources And Biotechnology Ishikawa Prefectural University
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Yokoyama Tatsuo
Institute For Fermentation Osaka
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Tochikura Tatsurokuro
Faculty Of Home Economics Kobe Women's University
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Tochikura Tatsurokuro
Department Of Food Science And Technology Kyoto Unicersity
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Tochikura Tatsurokuro
Department Of Agricultural Chemistry Kyoto University
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Yano T
Department Of Food Science Ishikawa Agricultural College
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Tachiki Takashi
Department Of Chemistry Ritsumeikan University
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Yano Toshihiro
Department Of Food Science Ishikawa Agricultural College
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Kumagai H
Department Of Agricultural Chemistry The University Of Tokyo
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Tachiki T
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Tachiki Takashi
Faculty Of Home Economics Kobe Women's University
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Tachiki Tkashi
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Yano T
Research Laboratory Of Higashimaru Shoyu Co. Ltd.
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Takahashi Nobuyuki
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Takahashi Nobuyuki
Department Of Applied Physics Faculty Of Engineering Hokkaido University
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Yamamoto Kenji
Department Of Cardiovascular Surgery Kanagawa Cardiovascular And Respiratory Center
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Takahashi Nobuyuki
Department Of Applied Chemistry Faculty Of Science And Engineering Waseda University
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KUMAGAI Hidehiko
Department of Agricultural Chemistry, Faculty of Agriculture, Kyoto University
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YANO Toshihiro
Department of Food Science and Technology, Kyoto University
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YANO Toshihiro
Department of Applied Chemistry, Nagoya Institute of Technology
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