Purification and Characterization of Lipases from Aspergillus repens and Eurotium herbariorum NU-2 Used in “Katsuobushi” Molding-Reference-Cited by-同舟云学术

Purification and Characterization of Lipases from Aspergillus repens and Eurotium herbariorum NU-2 Used in “Katsuobushi” Molding

Published:1999 Issue:2 Volume:65 Page:274-278
ISSN:0919-9268
Container-title:Fisheries science
language:en
Short-container-title:Fisheries science

Author:

Kaminishi Yoshio¹,Tanie Hidetaka¹,Kunimoto Masahiko¹

Affiliation:

1. Department of Food Science and Technology, National Fisheries University

Publisher

Japanese Society of Fisheries Science

Subject

Aquatic Science

Link

https://www.jstage.jst.go.jp/article/fishsci1994/65/2/65_2_274/_pdf

Reference23 articles.

1. 1) M. Iwai: Application of lipase, in “Lipase” (ed. by Iwai), Saiwai Shobou, Tokyo, 1991, pp. 245-247 (in Japanese).

2. 2) K. Kiuchi, T. Ohta, H. Ebine: Changes in lipid components of Miso-dama koji. J. Ferment. Technol., 53, 869-874 (1975).

3. 3) M. Kunimoto, T. Hoshino, and M. Nakano: Decomposition of lipid and occurrence of lipase in molded sardine meal koji. Nippon Suisan Gakkaishi, 55, 1097-1102 (1989) (in Japanese).

4. 4) T. Hoshino, T. Ogura, K. Okano, N. Inoue, and H. Shinano: Inductive conditions of lipase by Aspergillus oryzae and its localization in a cell. Nippon Suisan Gakkaishi, 57, 511-515 (1991).

5. 5) J. Toida, K. Kondoh, M. Fukuzawa, K. Ohnishi, and J. Sekiguchi: Purification and characterization of a lipase from Aspergillus oryzae. Biosci. Biotechnol. Biochem., 59, 1199-1203 (1995).

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