Acrylamide degradation by filamentous fungi used in food and beverage industries(BREWING AND FOOD TECHNOLOGY)
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概要
- 論文の詳細を見る
Filamentous fungi (24 strains) used in food and beverage industries were investigated for acrylamide-degradation ability: Aspergillus oryzae KBN1010 showed the highest ability. Little acrylic acid was produced but no glycidamide was detected during AA degradation in roasted green tea; therefore, A. oryzae could be used for reducing the AA concentration.
- 社団法人日本生物工学会の論文
著者
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Ozeki Kenji
Genome Biotechnology Laboratory, Kanazawa Institute of Technology
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Ozeki Kenji
Genome Biotechnology Lab. Kanazawa Inst. Of Technol. Yatsukaho 3-1 Hakusan Ishikawa 924-0838 Jpn
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Fujimoto Naoko
Res. Center For Applied Medical Engineering Oita Univ. 700 Dannoharu Oita-shi Oita 870-1192 Jpn
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Wakaizumi Masanori
Genome Biotechnology Laboratory, Kanazawa Institute of Technology
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Yamamoto Hirotaka
Genome Biotechnology Laboratory, Kanazawa Institute of Technology
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Fujimoto Naoko
Genome Biotechnology Laboratory, Kanazawa Institute of Technology
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Yamamoto Hirotaka
Genome Biotechnology Laboratory Kanazawa Institute Of Technology
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Wakaizumi Masanori
Genome Biotechnology Laboratory Kanazawa Institute Of Technology
関連論文
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