Mirin-Making from Koji Prepared with a Mutant Aspergillus oryzae Producing High Activity of Carboxypeptidase-Reference-Cited by-同舟云学术

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Mirin-Making from Koji Prepared with a Mutant Aspergillus oryzae Producing High Activity of Carboxypeptidase

Published:1989-01 Issue:2 Volume:67 Page:87-91
ISSN:0922-338X
Container-title:Journal of Fermentation and Bioengineering
language:en
Short-container-title:Journal of Fermentation and Bioengineering

Author:

Oyashiki Haruo,Uchida Masahiro,Obayashi Akira,Oka Satoru

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biotechnology

Reference9 articles.

1. Improvement of yield by application of some commercial enzyme preparations in mirin-making;Uchida;J. Ferment. Technol.,1983

2. An improved process of mirin-making using supplemental enzyme preparations at a limited concentration of alcohol;Uchida;J. Ferment. Technol.,1983

3. Isolation of acid carboxypeptidase-low-producing mutants from Aspergillus oryzae and their application for saké brewing;Tanaka;J. Soc. Brew.,1984

4. Efficiency of utilization of raw materials in conventional mirin-making;Uchida;J. Ferment. Technol.,1983

5. Development of available mutants for koji in saké brewing;Hara;J. Soc. Brew.,1975

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Exopeptidases and Their Application to Reduce Bitterness in Food: A Review;Critical Reviews in Food Science and Nutrition;2003-07

2. Utilization of Koji prepared using a strain obtained by cell fusion between Aspergillus oryzae and Aspergillus usamii for Mirin-making;Journal of Fermentation and Bioengineering;1989-01

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