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Effect of Alcoholic Fermentation on the Stability of Purple Sweet Potato Anthocyanins
anthocyanin purple sweet potato alcoholic fermentation
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2009/6/17
Anthocyanin pigments (AN) extracted and purified from purple sweet potatoes (Yamagawamurasaki and Kankei 55) were studied for stability during alcoholic fermentation. The fermentation was continued fo...
Identification of Microorganisms in Traditional Asian Foods Made with Fermented Wheat Flour and Their Hypoallergenization
wheat flour traditional foods microorganisms enzyme
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2009/6/17
Traditional wheat flour foods in many Asian countries are produced by natural fermentation. Enterobacter cloacae GAO was isolated from the starter of traditional flour fermented foods. Immunoblotting ...
Selection of Salt-tolerant Yeast Strains Accumulating Glucosylceramide
Glucosylceramide salt-tolerant yeast Debaryomyces hansenii
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2009/6/10
Debaryomyces hansenii NBRC 0855 accumulated high amounts of glucosylceramide relative to 25 strains of salt-tolerant yeasts in the genera Candida, Debaryomyces, Kodamaea, and Pichia. The constituents ...
Inhibition of Staphylococcus aureus by Garlic and NaCl in Broth Systems
Antimicrobic interaction Garlic Isobolograms
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2009/6/10
Minimum inhibitory concentration (MIC) isobolograms of fresh garlic extract (FGE) and NaCl against Staphylococcus aureus test strains ATCC 25923 and ATCC 6538 in Brain Heart Infusion broth (BHIB) and ...
Model for Aerobic Growth of Bacillus Amyloliquefaciens in Processed Soy Sauce under Various Conditions of Temperature, Initial Dry Cell Mass and Ethanol Concentration
liquid seasoning genus Bacillus predictive microbiology
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2009/6/10
Construction of a predictive model for hygenic management of liquid foods was attempted by investigating the effects and interactions of storage conditions on the aerobic growth kinetics of Bacillus a...
Comparison of Light-Colored Soy Sauce（Usukuchi）with Regular Soy Sauce (Koikuchi) on Rheological Properties of Various Boiled Vegetables
soy sauce rheological property firmness boiled food
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2009/5/31
Effects of light-colored (Usukuchi) and regular soy sauces (Koikuchi) on rheological properties of boiled foods were determined using a rheometer. The amounts of soy sauces were added to the ingredien...
Characterization of Major Stable Proteins in Chardonnay Wine
wine protein grape hydrolysis
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2009/5/31
Chardonnay wine produced in the conventional manner contained 69.8 to 108mg/L soluble proteins including nondialyzable polypeptides ; with an average of 87.2mg/L. Proteins were separated by precipitat...
Comparison of Characteristics of Fermented Salmon Fish Sauce Using Wheat Gluten Koji with those Using Soy Sauce Koji
fish sauce wheat gluten salmon
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2009/5/31
A new method for producing fermented fish sauce was developed to improve the taste of the fish sauce.
The method involved the production of a fermented sauce, seasoning liquid from salmon that was
e...
Winemaking Ability of Wild Yeast Strains and Comparative Volatile Profiles of Wines Fermented at 12° or 20°C
yeast fermentation ability wine
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2009/5/31
Several wild yeast strains isolated from spontaneous must fermentation were tested for use in winemaking. The ability of Saccharomyces cerevisiae GR7 and GR3 to produce a regular fermentation process,...
A Chemometrical Approach for Vinegar Classification by Headspace Mass Spectrometry of Volatile Compounds
headspace-mass spectrometry (HS-MS) vinegar chemometrics
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2009/5/31
The volatile fraction of ninety-eight different vinegars was analysed using a head-space analysis instrument assembled in our laboratory. This instrument is formed by an automatic sample introduction ...
Isomerization of Hexoses in Subcritical Water
subcritical water isomerization mannose
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2009/5/20
Mannose, fructose and glucose were treated in subcritical water at 220°C, and the disappearance of each substrate and formation of other hexoses were observed at various residence times in a tubular r...
Effects of koji Production and Saccharification Time on the Antioxidant Activity of amazake
amazake DPPH radical-scavenging activity lipid peroxidation inhibitory activity
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2009/5/20
Amazake was prepared using yellow-koji (Aspergillus oryzae) or white-koji (Aspergillus kawachii). In both cases, when rice-koji and water were mixed in a ratio of 1: 2, saccharification was completed ...
Improvement of Freezing and Oxidative Stress Tolerance in Saccharomyces cerevisiae by Taurine
cryoprotectant freezing tolerance oxidative-stress tolerance
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2009/5/20
The effect of taurine on the survival of Saccharomyces cerevisiae after freezing and oxidative stress was investigated. Proline and NaCl were used in comparison. The accumulation of taurine in yeast c...
Utilization of Spent Sawdust Matrix after Cultivation of Grifola frondosa as Substrate for Ethanol Production by Simultaneous Saccharification and Fermentation
ethanol Grifola frondosa lignocellulosic biomass
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2009/5/20
Disposal of spent sawdust matrix (SSM) after cultivation of Maitake mushroom (Grifola frondosa) has been very problematic. In order to establish a new method of utilization, the feasibility of using S...
Maintaining the Anthocyanin Content and Improvement of the Aroma of an Alcoholic Fermented Beverage Produced from Raw Purple-Fleshed Sweet Potato
purple-fleshed sweet potato anthocyanin alcoholic beverage
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2009/5/20
We have been developing and studying an alcoholic fermented beverage produced from a raw purple-fleshed sweet potato cultivar (Ipomoea babatas cv. Ayamurasaki) containing high amounts of anthocyanin. ...