Study on chemical soy brewing
نویسندگان
چکیده
منابع مشابه
High-Gravity Brewing: Influence of High-Ethanol Beer on the Viability of Contaminating Brewing Bacteria
It has been reported that when high-gravity brewers' worts were supplemented with a source of nitrogen and unsaturated lipids and sterol, ethanol concentrations up to 16.4% v/v could be achieved within normal fermentation times. As the resultant harvested yeast can be repitched over a number of generations, there appears to be no reason in industry to limit the gravities of commercial worts to ...
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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...
متن کاملChemical and biological characterization of oleanane triterpenoids from soy.
Soyasaponins are a group of complex and structural diverse oleanane triterpenoids found in soy (Glycine max) and other legumes. They are primarily classified into two main groups - group A and B - based on the attachment of sugar moieties at positions C-3 and C-22 of the ring structures. Group A soyasaponins are bidesmosidic, while group B soyasaponins are monodesmosidic. Group B soyasaponins a...
متن کاملSubchronic toxicity study on soy isoflavones in rats.
OBJECTIVE To investigate the subchronic toxicity of soy isoflavones (SIF) in male rats. METHOD Fifty Sprague-Dawley rats were randomly divided into 5 groups, 10 rats per group. SIF were given to rats in different groups by gavage at dose of 0, 0.2, 0.5, 1.5, and 4.5 g/kg bw, respectively for 13 weeks. Clinical manifestations, body weight, and food consumption were observed weekly. At the end ...
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ژورنال
عنوان ژورنال: JOURNAL OF THE SOCIETY OF BREWING,JAPAN
سال: 1950
ISSN: 0369-416X,2186-4004
DOI: 10.6013/jbrewsocjapan1915.45.9_62