Production of vinegar from sweetpotato cv. murasakimasari shochu distillery wastewater and rice koji
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چکیده
منابع مشابه
Phenolic composition and radical scavenging activity of sweetpotato-derived shochu distillery by-products treated with koji.
Phenolic composition and radical scavenging activity in the shochu distillery by-products of sweetpotato (Ipomoea batatas L.) treated with koji (Aspergillus awamori mut.) and cellulase (Cellulosin T2) were investigated to develop new uses. Koji and Cellulosin T2 treatment of shochu distillery by-products from sweetpotatoes, rice, and barley increased phenolic content. Caffeic acid was identifie...
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Kokuto-shochu is a traditional Japanese distilled liquor made from brown sugar. Kokuto-shochu distillery wastewater (KDW) contains high concentrations of organic compounds and brown pigments (called molasses pigments) which are hardly decolorized by general biological wastewater treatment. A fungus, Penicillium oxalicum d, which we isolated in a previous study, decolorizes 47% of the color from...
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متن کاملGrowth factors for a primary chick muscle cell culture from shochu distillery by-products.
An unidentified growth factor (UGF) was separated from shochu distillery by-products (SDBP) and its effect on the growth of a primary chick muscle cell culture was investigated. Chick muscle cells were isolated from fertile eggs (13-day-old embryos) of commercial broilers. UGF was separated on Sephadex LH-20 with a solvent system of water-methanol-ethylene dichloride (10:90:20, v/v), and the fr...
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ژورنال
عنوان ژورنال: JOURNAL OF THE BREWING SOCIETY OF JAPAN
سال: 2008
ISSN: 0914-7314,2186-4012
DOI: 10.6013/jbrewsocjapan1988.103.301