Výsledky vyhledávání - "Ken-Ichi KUSUMOTO"

Akademický článek

Comparison of taste characteristics between koji mold–ripened cheese and Camembert cheese using an electronic tongue system

Autor: Sora Hayashida, Tatsuro Hagi, Miho Kobayashi, Ken-Ichi Kusumoto, Hideyuki Ohmori, Satoru Tomita, Satoshi Suzuki, Hideyuki Yamashita, Kaoru Sato, Takayuki Miura, Masaru Nomura

Publikováno v: Journal of Dairy Science, Vol 106, Iss 10, Pp 6701-6709 (2023)

ABSTRACT: Koji mold, classified in the genus Aspergillus, is used to produce traditional Japanese fermented foods such as miso, soy sauce, and sake. In recent years, the application of koji mold to cheese ripening has attracted attention, and cheese

Externí odkaz: https://doaj.org/article/5fa007a6538048b899710122c0564e1c

Zobrazit plný text záznamu

Akademický článek

Comparative Genome Analysis of Japanese Field-Isolated Aspergillus for Aflatoxin Productivity and Non-Productivity

Autor: Tomohiro Furukawa, Kanae Sakai, Tadahiro Suzuki, Takumi Tanaka, Masayo Kushiro, Ken-Ichi Kusumoto

Publikováno v: Journal of Fungi, Vol 10, Iss 7, p 459 (2024)

Aspergillus flavus produces aflatoxin, a carcinogenic fungal toxin that poses a threat to the agricultural and food industries. There is a concern that the distribution of aflatoxin-producing A. flavus is expanding in Japan due to climate change, and

Externí odkaz: https://doaj.org/article/c9924d5cb5644e9b9d1f058e7bf4de03

Zobrazit plný text záznamu

Plný text ve formátu HTML

Akademický článek

Effect of sake lees on cheese components in cheese ripened by Aspergillus oryzae and lactic acid bacteria

Autor: Tatsuro Hagi, Atsushi Kurahashi, Yoshifumi Oguro, Kazuya Kodaira, Miho Kobayashi, Sora Hayashida, Hideyuki Yamashita, Yousuke Arakawa, Takayuki Miura, Kaoru Sato, Satoru Tomita, Satoshi Suzuki, Ken-Ichi Kusumoto, Naoko Moriya, Masaru Nomura

Publikováno v: Journal of Dairy Science, Vol 105, Iss 6, Pp 4868-4881 (2022)

ABSTRACT: More than 2,000 varieties of cheese currently exist in the world, and cheese manufacture continues to flourish. To develop the cheese ripening process, additional ingredients are used during cheese production. In this study, the effect of s

Externí odkaz: https://doaj.org/article/ae91abcd6b144bf3890c48885f62c2e5

Zobrazit plný text záznamu

Akademický článek

Japanese Traditional Miso and Koji Making

Autor: Ken-Ichi Kusumoto, Youhei Yamagata, Rina Tazawa, Manabu Kitagawa, Taeko Kato, Kenji Isobe, Yutaka Kashiwagi

Publikováno v: Journal of Fungi, Vol 7, Iss 7, p 579 (2021)

Miso is a traditional Japanese seasoning paste produced by fermenting soybeans using the power of koji mold. A recent Japanese cohort study has shown that increased consumption of fermented soybean products is associated with a reduced risk of death

Externí odkaz: https://doaj.org/article/73ee8808212649a88798334e0638a3c1

Zobrazit plný text záznamu

Akademický článek

Effect of light exposure on enzyme activity in wheat bran solid-state fermentation by Aspergillus oryzae.

Autor: Satoshi SUZUKI, Ken-Ichi KUSUMOTO

Publikováno v: Food Science & Technology Research; 2023, Vol. 29 Issue 6, p475-479, 5p

Zobrazit plný text záznamu

Effect of sake lees on cheese components in cheese ripened by Aspergillus oryzae and lactic acid bacteria

Publikováno v: Journal of dairy science. 105(6)

More than 2,000 varieties of cheese currently exist in the world, and cheese manufacture continues to flourish. To develop the cheese ripening process, additional ingredients are used during cheese production. In this study, the effect of sake lees a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fba34b37d87b2500f3ff74c339997c52
https://pubmed.ncbi.nlm.nih.gov/35465988

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání