Pyruvate concentration in moromi -mash as an index of moromi fermentation
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The Brewed Rice Vinegar Kurozu Increases HSPA1A Expression and Ameliorates Cognitive Dysfunction in Aged P8 Mice
Kurozu is a traditional Japanese rice vinegar. During fermentation and aging of the Kurozu liquid in an earthenware jar over 1 year, a solid residue called Kurozu Moromi is produced. In the present study, we evaluated whether concentrated Kurozu or Kurozu Moromi could ameliorate cognitive dysfunction in the senescence-accelerated P8 mouse. Senescence-accelerated P8 mice were fed 0.25% (w/w) con...
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ژورنال
عنوان ژورنال: JOURNAL OF THE BREWING SOCIETY OF JAPAN
سال: 2007
ISSN: 0914-7314,2186-4012
DOI: 10.6013/jbrewsocjapan1988.102.309