Zobrazeno 1 - 10 of 26 pro vyhledávání: '"Satoshi SHIINOKI"'
2
SAKE BREWING FROM LIQUEFIED-RICE WITH IMMOBILISED FUNGAL MYCELIA AND IMMOBILISED YEAST CELLS
Autor: Sho Shindo, Yutaka Kashiwagi, Satoshi Shiinoki
Publikováno v: Journal of the Institute of Brewing. 104:277-281
Sake brewing from liquefied-rice solution with immobilised fungal mycelia and immobilised yeast cells was investigated. Rice was liquefied by α-amylase in order to improve fluidity. Aspergillus oryzae was used for the production of saccharifying enz
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ccfbb566ad90cce2a0327615742667a6
https://doi.org/10.1002/j.2050-0416.1998.tb01001.x
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4
Purification and some properties of acid-stable .ALPHA.-amylases from shochu koji (Aspergillus kawachii)
Autor: Shigeaki Mikami, Toyoaki Shimada, Kimio Iwano, Satoshi Shiinoki
Publikováno v: Agricultural and Biological Chemistry. 51:2495-2501
Aspergillus kawachii α-amylase [EC 3.2.1.1] 1 and II were purified from shochu koji extract by DEAE Bio-Gel A ion exchange chromatography, Sephacryl S-300 gel chromatography (pH 3.6), ω-amino dodecyl agarose column chromatography and Sephacryl S-20
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::400310b7e0b09b2ee8a2379868d06f20
https://doi.org/10.1271/bbb1961.51.2495
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5
Shochu making with use of uncooked cereal. Part 1 Application of Shochu-koji on ethanol fermentation of uncooked white rice
Autor: Satoshi Shiinoki, Kimio Iwano, Kiyoharu Fukuda, Shigeaki Mikami
Publikováno v: JOURNAL OF THE SOCIETY OF BREWING,JAPAN. 82:60-63
焼酎白麹の生産する生澱粉分解力を利用して, 低pH領域 (pH3.0～4.0) における無蒸煮破砕精米による本格焼酎製造の可能性を検討し, 次の知見を得た。1. 焼酎白麹の生澱粉分解力は, 生澱粉
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4cb6913c164a5101f9c10f4fd85437e9
https://doi.org/10.6013/jbrewsocjapan1915.82.60
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7
Studies on the assay method of rice-Koji .ALPHA.-amylase
Autor: Toshihiro Ueki, Toyoaki Shimada, Shigeaki Mikami, Satoshi Shiinoki
Publikováno v: JOURNAL OF THE SOCIETY OF BREWING,JAPAN. 80:879-882
清酒用米麹のα-アミラーゼ力価を国税庁所定分析法に準じて測定する場合, 可溶性デンプンの盲検値 (T0%) が10～30の範囲内にあれば, 盲検倍が規定の18～20でなくても, 次式で力価を算出す
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8b5a5ff64fd567e80692741fea6fa34d
https://doi.org/10.6013/jbrewsocjapan1915.80.879
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