Zobrazeno 1 - 10 of 17 pro vyhledávání: '"Haruo Oyashiki"'
1
Immobilized Glucose Isomerase Use in Mirin Production
Autor: Takumi Takayama, Haruo Oyashiki, Takuo Sakai
Publikováno v: Journal of Food Science. 62:237-241
The conversion of glucose in mirin (an alcoholic seasoning) to fructose using immobilized glucose isomerase (IGI) was studied in order to produce sweetened mirin without chill haze. The initial conversion velocity (C m /t m ) with IGI was affected by
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::57938e24b46f31d53d667682e79b1148
https://doi.org/10.1111/j.1365-2621.1997.tb03975.x
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6
Screening for strains of Aspergillus oryzae that degrade carbamide for use in sake brewing
Autor: Takumi Takayama, Satoru Oka, Masahiro Uchida, Haruo Oyashiki, Akira Obayashi
Publikováno v: Journal of Fermentation and Bioengineering. 71:126-127
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 15
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c1c799f73dc78c7cfa6db6da92682b3f
https://doi.org/10.1016/0922-338x(91)90237-b
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8
Mirin-Making from Koji Prepared with a Mutant Aspergillus oryzae Producing High Activity of Carboxypeptidase
Autor: Haruo Oyashiki, Satoru Oka, Akira Obayashi, Masahiro Uchida
Publikováno v: Journal of Fermentation and Bioengineering. 67:87-91
It has been desired to improve the quality of mirin without decreasing the level of productivity. Accordingly, by ultraviolet irradiation to cause mutation, we screened for mutants with high acid carboxypeptidase (ACPase) activity from Aspergillus or
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0f69bf3aba07858b14380caa8e75a37e
https://doi.org/10.1016/0922-338x(89)90185-2
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9
Use of koji prepared with a high citric acid producing mutant of Aspergillus usamii as a raw material for Saké brewing
Autor: Masahiro Uchida, Satoru Oka, Naotaka Kurose, Akira Obayashi, Haruo Oyashiki, Hirai Nobuyuki, Murata Kenji
Publikováno v: Journal of Fermentation Technology. 66:111-115
There is a possibility of developing a new kind of sake in which the refreshing sour taste of citric acid is introduced. In this study, we bred a new mutant of Aspergillus usamii mut. shiro-usamii that produced much citric acid. The koji prepared wit
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::88d02615998d1cf500253a7946e0fb41
https://doi.org/10.1016/0385-6380(88)90136-7
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