Zobrazeno 1 - 10 of 32 pro vyhledávání: '"Sayuki Nikkuni"'
1
Development of Pure Culture Starter Using a White-Spored Mutant of Koji Mold, K-1A for Kecap, an Indonesian Soy Sauce
Autor: Sayuki Nikkuni, Joko Sulistyo
Publikováno v: Japan Agricultural Research Quarterly: JARQ. 40:171-175
In order to prevent aflatoxin contamination in the production of kecap, an Indonesian soy sauce, the starter culture was prepared using the white-spored mutant K-1A strain induced from the aflatoxinnegative koji mold, Aspergills sp. K-1 and applied t
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fe4d6389851aa3689d084cb1a2ea30bb
https://doi.org/10.6090/jarq.40.171
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2
Hydrolysis of Isoflavones and Consumption of Oligosaccharides during Lactic Acid Fermentation of Soybean Milk
Autor: Sayuki Nikkuni, Kazuhiko Nakahara, Jose Renato Bordignon, Tadashi Yoshihashi
Publikováno v: Japan Agricultural Research Quarterly: JARQ. 38:259-265
Aiming to select suitable strains of lactic acid bacteria for producing yogurt-like functional food from soybean milk, the fermentation properties of 14 lactic acid bacterial strains belonging to genera Bifido-bacterium, Lactobacillus, Lactococcus an
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6489bd09b9c89719d227b96dda046618
https://doi.org/10.6090/jarq.38.259
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3
Application of white-spored mutants induced from koji molds for the production of Indonesian soy sauce(kecap)
Autor: Erliana Ginting, Joko Susilo Utomo, Sri Satya Antarlina, Tetsuhisa Goto, Sayuki Nikkuni
Publikováno v: Mycotoxins. 52:13-22
Aspergillus was dominant in 5 koji samples collected from kecap and tauco factories in Java, Indonesia, whereas Mucorales was dominant in one sample. Although, no aflatoxin was detected in all the 6 koji samples, but two out of 24 Aspergillus strains
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a1df387fd0d7b37224efa4a651847748
https://doi.org/10.2520/myco.52.13
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7
Swelling of Packaged Processed Miso by the Heterofermentative Lactic Acid Bacteria, Lactobacillus fructivorans L-1
Autor: Sayuki Nikkuni, Tadanao Suzuki, Tomoharu Ishiyama, Naoharu Kosaka, Katsumi Mori, Chise Suzuki
Publikováno v: NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 43:910-916
「酢味噌」として市販されている小袋包装の加工味噌の膨れた原因を調べ,以下の結果を得た.(1) 正常な加工味噌のpHは4.2,食塩含量約5%,全糖16-17%であった.膨れた味噌のpHは4.0と正常の味噌
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c6b1716b1cd74d33358740bfc8f1e8e7
https://doi.org/10.3136/nskkk.43.910
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8
Changes in 23Na Nuclear Magnetic Resonance Signal, Water Activity and Saltiness of Miso during Fermentation
Autor: Nobuaki Ishida, Takayuki Kurosawa, Sayuki Nikkuni
Publikováno v: Food Science and Technology International, Tokyo. 2:127-130
Changes in saltiness evaluated by sensory analysis, 23Na nuclear magnetic resonance (NMR) signal and water activity (aw) of miso during fermentation were investigated. The line width (full width at half maximum intensity) of the 23Na NMR signal of th
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3bd8176b9d736eb549c2d5156e423911
https://doi.org/10.3136/fsti9596t9798.2.127
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10
Mineral and Amino Acid Contents of Kinema, a Fermented Soybean Food Prepared in Nepal
Autor: Noriyuki Okada, Kamaljit S. Vilkhu, Sayuki Nikkuni, Tika Bahadur Karki, Chise Suzuki, Tadanao Suzuki, Kumiko Shindoh
Publikováno v: Food Science and Technology International, Tokyo. 1:107-111
Five sun-dried Kinema samples were collected from the eastern hills of Nepal and their proximate composition, mineral contents and amino acid compositions were analyzed. The Kinema contained 6.0±0.3% (mean±s.d., dry matter base) ash, and potassium
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::78c45067cd7caf8e9a733a1edf8a6ab3
https://doi.org/10.3136/fsti9596t9798.1.107
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