Properties of cellulose-degrading enzymes from Aspergillus oryzae and their contribution to material utilization and alcohol yield in sake mash fermentation-Reference-Cited by-同舟云学术

Properties of cellulose-degrading enzymes from Aspergillus oryzae and their contribution to material utilization and alcohol yield in sake mash fermentation

Published:2002-05 Issue:5 Volume:93 Page:479-484
ISSN:1389-1723
Container-title:Journal of Bioscience and Bioengineering
language:en
Short-container-title:Journal of Bioscience and Bioengineering

Author:

Yamane Yu-Ichi,Fujita Jin,Izuwa Shinya,Fukuchi Kaoru,Shimizu Ryu-Ichi,Hiyoshi Akira,Fukuda Hisashi,Mikami Shigeaki,Kizaki Yasuzo,Wakabayashi Saburo

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference20 articles.

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2. Studies on structure of rice granules and digestion by enzymes. X. Role of the endosperm cell wall on digestion of rice granules by enzymes;Yoshizawa;J. Soc. Brew. Japan,1981

3. Studies on structure of rice granules and digestion by enzymes. XI. Sake brewing using the rice treated with commercial cellulase and hemicellulase;Yoshizawa;J. Soc. Brew. Japan,1981

4. Improvement for materials utilization in sake moromi brewing by addition of plant cell wall macerating enzymes;Fukuda;Seibutsu-kogaku,2001

5. Production of cellulose- and xylan-degrading enzymes by koji mold, Aspergillus oryzae, and their contribution to the maceration of rice endosperm cell wall;Yamane;J. Biosci. Bioeng.,2002

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