Effect of rare sugars on soy sauce brewing and related microorganisms-Reference-Cited by-同舟云学术

Effect of rare sugars on soy sauce brewing and related microorganisms

Published:2023 Issue:1 Volume:29 Page:15-25
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Miyoshi Miku¹,Inazu Tadao²,Tamura Hirotoshi³,Izumori Ken³,Akimitsu Kazuya¹,Kimura Isao²

Affiliation:

1. The United Graduate School of Agricultural Sciences, Ehime University

2. Kagawa Prefectural Industrial Technology Center Fermentation and Food Research Branch

3. Faculty of Agriculture, Kagawa University

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/29/1/29_FSTR-D-21-00280/_pdf

Reference38 articles.

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2. Fujita, E., Sugimoto, Y., Tanaka, T., Yoshida, T., and Tafuchi, H. (1983). Dissolution of steamed rice in sake mashing process. J. Ferment. Technol. (Hakkokogaku Kaish)i, 61, 331-339. (in Japanese)

3. Hayashi, N., Yamada, T., Takamine, S., Iida, T., Okuma, K., and Tokuda, M. (2014). Weight reducing effect and safety evaluation of rare sugar syrup by a randomized double-blind, parallel-group study in human. J. Funct. Foods, 11, 152-159.

4. Inagaki, K., Okubo, K., Matsuo, T., and Ishikawa, J. (2017). Method for producing fermented alcoholic beverage with adjusted chromaticity and flavor by Maillard reaction. Japan Kokai Tokkyo Koho, H29-6139883, May. 31.

5. Inamori, K., Miyauchi, K., Uchida, K., and Yoshino, H. (1984). Interaction between Pediococcus halophius and Saccharomyces rouxii (Microorganisms involved in shoyu moromi fermentation, part I). J. Agric. Chem. Soc. Jpn. (Nippon Nôgeikagaku Kaishi), 58, 771-777 (in Japanese).