Analysis of the amino acid content of sake koji and estimation of the amino acid amount formed by <i>Aspergillus oryzae</i> in sake koji making.-Reference-Cited by-同舟云学术

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Analysis of the amino acid content of sake koji and estimation of the amino acid amount formed by Aspergillus oryzae in sake koji making.

Published:2013 Issue:6 Volume:108 Page:453-460
ISSN:0914-7314
Container-title:JOURNAL OF THE BREWING SOCIETY OF JAPAN
language:en
Short-container-title:J.Brew.Soc

Author:

ITO Toshihiko¹,TAKAHASHI Hitoshi²,SHIGA Takuya¹,SATO Tsutomu³,NAKAZAWA Nobushige¹,IWANO Kimio¹

Affiliation:

1. Faculty of Bioresource Science, Akita Prefectual University

2. Akita Research Institute of Food & Brewing

3. Akita Konno Co., Ltd.

Publisher

Brewing Society of Japan

Link

https://www.jstage.jst.go.jp/article/jbrewsocjapan/108/6/108_453/_pdf

Reference13 articles.

1. 1) 岡崎直人; 増補改定清酒製造技術, 130-131(財)日本醸造協会(1998)

2. 2) 岩野君夫, 幡宮顕仁, 中村拓郎, 渡辺誠衛, 伊藤俊彦, 中沢伸重; 醸協, 99(10), 735-741(2004)

3. 3) 岩野君夫, 高橋和弘, 伊藤俊彦, 中沢伸重; 醸協, 99(9), 659-664(2004)

4. 4) 醸造物の成分21-27(財)日本醸造協会(1999)

5. 5) 岩野君夫, 伊藤俊彦, 中沢伸重; 醸協, 100(9), 639-649(2005)

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. Metabolic Visualization Reveals the Distinct Distribution of Sugars and Amino Acids in Rice Koji;Mass Spectrometry;2020-08-26

2. Effect of koji starter on metabolites in Japanese alcoholic beverage sake made from the sake rice Koshitanrei;Bioscience, Biotechnology, and Biochemistry;2020-08-02

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