Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Nobuo Hideshima"'
Autor:
Motoharu Uchida, Nobuo Hideshima, Koji Kusaka, Toshiyoshi Araki, Noriko Ishida, Ken Touhata, Fumiyasu Murayama
Publikováno v:
Fisheries Science. 86:531-542
Koji is commonly used in manufacturing Japanese fermented products and promotes enzymatic degradation. In recent years, a seaweed koji has been developed by culturing Aspergillus oryzae on nori Pyropia yezoensis. In the present study, we prepared nor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::759e84aa0e6efa3135023c1bd7ac8d89
https://doi.org/10.1007/s12562-020-01419-z
https://doi.org/10.1007/s12562-020-01419-z
Autor:
Motoharu Uchida, Noriko Ishida, Ken Touhata, Kenji Ishihara, Toshiyoshi Araki, Yuko Murata, Nobuo Hideshima, Hirotaka Kurushima
Publikováno v:
Fisheries Science. 84:589-596
The present study tested processes to manufacture fermented sauce from low-quality nori (dried and fresh fronds of Pyropia yezoensis). The nori sauce was prepared using three tanks with fresh or dried nori cultured in different conditions. In the pre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::547f0a1a4ca48474dcb34430db2ce817
https://doi.org/10.1007/s12562-018-1184-7
https://doi.org/10.1007/s12562-018-1184-7
Publikováno v:
Journal of bioscience and bioengineering. 127(2)
Koji is a traditional fermentation culture medium, based on Aspergillus oryzae, which is commonly used in the manufacture process of Japanese fermented products such as soy sauce, miso, and sake, and promote enzymatic degradation. Koji is usually pre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::22c4f9e53d7500641883db40227c8d36
https://pubmed.ncbi.nlm.nih.gov/30146188
https://pubmed.ncbi.nlm.nih.gov/30146188