Use of koji prepared with a high citric acid producing mutant of Aspergillus usamii as a raw material for Saké brewing-Reference-Cited by-同舟云学术

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Use of koji prepared with a high citric acid producing mutant of Aspergillus usamii as a raw material for Saké brewing

Published:1988-01 Issue:1 Volume:66 Page:111-115
ISSN:0385-6380
Container-title:Journal of Fermentation Technology
language:en
Short-container-title:Journal of Fermentation Technology

Author:

Oyashiki Haruo,Murata Kenji,Hirai Nobuyuki,Kurose Naotaka,Uchida Masahiro,Obayashi Akira,Oka Satoru

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biotechnology

Reference9 articles.

1. Studies on the Mutation of Aspergillus Usamii SAKAGUCHI et al

2. Studies on the Mutation of Aspergillus usamii SAKAGUCHI et al

3. Kokuzeicho Shotei Bunsekiho Chukai;Murakami,1984

Cited by 5 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. Biochemical changes during the preparation of soy sauce koji with extruded and traditional raw materials;International Journal of Food Science and Technology;1996-12

2. Screening for strains of Aspergillus oryzae that degrade carbamide for use in sake brewing;Journal of Fermentation and Bioengineering;1991-01

3. Evaluation of koji prepared with various molds for mirin-making;Journal of Fermentation and Bioengineering;1989-01

4. 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

5. Mirin-making at low alcohol concentration with Koji prepared with a new mutant of Aspergillus usamii;Journal of Fermentation Technology;1988-01

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