منابع مشابه
Yeast-immobilized SPV device for koji quality control in sake brewing process.
The malted rice, koji, is an indispensable material for the brewing of sake. It saccharifies rice starch and supplies vitamins for the yeast in sake brewing. Since the quality of sake depends strongly on the quality of koji, quality control of koji is very important in the brewing. There are some methods to measure the activity of enzymes and the quantity of vitamins with the quality of koji. N...
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The improvement of soy sauce fermentation is restricted by the insufficient information on bacterial community. In this study, bacterial communities in the koji and mash stage were compared based on next-generation sequencing technology. A total of 29 genera were identified in the koji stage, while 34 in the mash stage. After koji stage, 7 genera disappeared and 12 new genera appeared in the ma...
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A challenge for ground-based gravitational wave detectors such as LIGO and Virgo is to understand the origin of non-astrophysical transients that contribute to the background noise, obscuring real astrophysically produced signals. To help this effort, there are a number of environmental and instrumental sensors around the site, recording data in “channels”. We developed a method called the used...
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The vertebrate central nervous system contains a great diversity of neurons and glial cells, which are generated in the embryonic neural tube at specific times and positions. Several classes of transcription factors have been shown to control various steps in the differentiation of progenitor cells in the neural tube and to determine the identity of the cells produced. Recent evidence indicates...
متن کاملAntifungal properties of Japanese cedar essential oil from waste wood chips made from used sake barrels.
In this study, we prepared essential oil (EO) from waste wood chips made from used sake barrels (USBs) of Japanese cedar (i.e., EO-USB) by steam distillation. We found that EO-USB and three commercially purchased EOs derived from xylem tissue of Japanese woods, such as Japanese cedar (Cryptomeria japonica), Japanese cypress (Chamaecyparis obtusa) and false arborvitae (Thujopsis dolabrata), supp...
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ژورنال
عنوان ژورنال: JOURNAL OF THE SOCIETY OF BREWING,JAPAN
سال: 1956
ISSN: 0369-416X,2186-4004
DOI: 10.6013/jbrewsocjapan1915.51.916