Characterization of Fermented Rice Bran from '<i>Heshiko</i>' and Isolation of Amylase-Producing Bacteria-Reference-Cited by-同舟云学术

Characterization of Fermented Rice Bran from '<i>Heshiko</i>' and Isolation of Amylase-Producing Bacteria

Published:2019 Issue:2 Volume:45 Page:85-93
ISSN:1344-1213
Container-title:Food Preservation Science
language:en
Short-container-title:Food Preserv. Sci.

Author:

NAGAOKA Junko¹,WADA Kanae¹,KATOH Miki¹,FUJITA Naoko²,TANAKA Naoto³,IRISAWA Tomohiro⁴,AKUZAWA Sayuri¹

Affiliation:

1. Faculty of Applied Bio-science, Tokyo University of Agriculture

2. Faculty of Bioresource Sciences, Tokyo Akita Prefectural University.

3. Faculty of Life Sciences, Tokyo University of Agriculture

4. Faculty of Agriculture, Tokyo University of Agriculture

Publisher

Japan Association of Food Preservation Scientists

Subject

General Medicine

Link

https://www.jstage.jst.go.jp/article/jafps/45/2/45_85/_pdf

Reference27 articles.

1. 1) A_KAHANE, Y., and I_TOU, K. : Deliciousness and physiological function of Heshiko and Narezushi processed from mackerel as traditional marine fermented foods in Fukui, Japan, The Japanese Association for the Study of Taste (JASTS), 14, 117～128 (2007)

2. 2) Food composition database, Ministry of Education, Culture, Sports, Science and Technology; MEXT. (https://fooddb.mext.go.jp/)

3. 3) I_TOU, K., and A_KAHANE, Y. : Comparison of proximate and water extractive components in raw mackerel with those in a fermented mackerel food Heshiko, Bull. Japan. Soc. Sci. Fish, 65, 878～885 (1999)

4. 4) I_TOU, K., and A_KAHANE, Y. : Changes in proximate composition and extractive components of rice-bran-fermented mackerel Heshiko during processing, Bull. Japan. Soc. Sci. Fish, 66, 1051～1058 (2000)

5. 5) K_OSAKA, Y., K_INOSHITA, Y., O_OIZUMI, T., and A_KAHANE, Y. : Effect of temperature and NaCl content on product of taste-active cpmponents in heshiko during aging process of salted mackerel with rice bran, Bull. Japan. Soc. Sci. Fish, 76, 392～398 (2010)