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Tolerance of Immobilized Yeast Cells in Imidazolium-Based Ionic Liquids
ionic liquid biocompatibility cell toxicity
2009/6/24
Ionic liquids (ILs) are considered as another ’green solvent’, after the supercritical carbon dioxide. They are a promising reaction medium for biocatalysis process. The tolerance of active cells in h...
Biosynthesis of Citric Acid from Glycerol by Acetate Mutants of Yarrowia lipolytica in Fed-Batch Fermentation
citric acid crude glycerol erythritol fed-batch process
2009/6/24
Pure and crude glycerol from biodiesel production have been used as substrates for citric acid production by acetate-negative mutants of Yarrowia lipolytica in fed-batch fermentation. Both the final c...
Increase in Spontaneous Locomotive Activity in Rats Fed Diets Containing Sake Lees or Sake Yeast
Sake lees Saccharomyces cerevisiae Sake yeast
2009/6/18
The process of Sake making generates a great deal of secondary product called Sake lees. Part of the Sake lees is disposed of as waste, so finding ways to recycle it are a matter of concern. Because S...
Characteristics of Beer-Like Drink Produced by Mushroom Fermentation
beer mushroom fermentation alcohol dehydrogenase
2009/6/18
In general, Saccharomyces cerevisiae is a main microorganism in beer brewing, because this microbe has potent ability to produce alcohol dehydrogenase. Recently, we discovered that some genera of mush...
Effect of Alcoholic Fermentation on the Stability of Purple Sweet Potato Anthocyanins
anthocyanin purple sweet potato alcoholic fermentation
2009/6/17
Anthocyanin pigments (AN) extracted and purified from purple sweet potatoes (Yamagawamurasaki and Kankei 55) were studied for stability during alcoholic fermentation. The fermentation was continued fo...
Identification of Microorganisms in Traditional Asian Foods Made with Fermented Wheat Flour and Their Hypoallergenization
wheat flour traditional foods microorganisms enzyme
2009/6/17
Traditional wheat flour foods in many Asian countries are produced by natural fermentation. Enterobacter cloacae GAO was isolated from the starter of traditional flour fermented foods. Immunoblotting ...
Selection of Salt-tolerant Yeast Strains Accumulating Glucosylceramide
Glucosylceramide salt-tolerant yeast Debaryomyces hansenii
2009/6/10
Debaryomyces hansenii NBRC 0855 accumulated high amounts of glucosylceramide relative to 25 strains of salt-tolerant yeasts in the genera Candida, Debaryomyces, Kodamaea, and Pichia. The constituents ...
Inhibition of Staphylococcus aureus by Garlic and NaCl in Broth Systems
Antimicrobic interaction Garlic Isobolograms
2009/6/10
Minimum inhibitory concentration (MIC) isobolograms of fresh garlic extract (FGE) and NaCl against Staphylococcus aureus test strains ATCC 25923 and ATCC 6538 in Brain Heart Infusion broth (BHIB) and ...
Model for Aerobic Growth of Bacillus Amyloliquefaciens in Processed Soy Sauce under Various Conditions of Temperature, Initial Dry Cell Mass and Ethanol Concentration
liquid seasoning genus Bacillus predictive microbiology
2009/6/10
Construction of a predictive model for hygenic management of liquid foods was attempted by investigating the effects and interactions of storage conditions on the aerobic growth kinetics of Bacillus a...
Comparison of Light-Colored Soy Sauce（Usukuchi）with Regular Soy Sauce (Koikuchi) on Rheological Properties of Various Boiled Vegetables
soy sauce rheological property firmness boiled food
2009/5/31
Effects of light-colored (Usukuchi) and regular soy sauces (Koikuchi) on rheological properties of boiled foods were determined using a rheometer. The amounts of soy sauces were added to the ingredien...
Characterization of Major Stable Proteins in Chardonnay Wine
wine protein grape hydrolysis
2009/5/31
Chardonnay wine produced in the conventional manner contained 69.8 to 108mg/L soluble proteins including nondialyzable polypeptides ; with an average of 87.2mg/L. Proteins were separated by precipitat...
Comparison of Characteristics of Fermented Salmon Fish Sauce Using Wheat Gluten Koji with those Using Soy Sauce Koji
fish sauce wheat gluten salmon
2009/5/31
A new method for producing fermented fish sauce was developed to improve the taste of the fish sauce.
The method involved the production of a fermented sauce, seasoning liquid from salmon that was
e...
Winemaking Ability of Wild Yeast Strains and Comparative Volatile Profiles of Wines Fermented at 12° or 20°C
yeast fermentation ability wine
2009/5/31
Several wild yeast strains isolated from spontaneous must fermentation were tested for use in winemaking. The ability of Saccharomyces cerevisiae GR7 and GR3 to produce a regular fermentation process,...
A Chemometrical Approach for Vinegar Classification by Headspace Mass Spectrometry of Volatile Compounds
headspace-mass spectrometry (HS-MS) vinegar chemometrics
2009/5/31
The volatile fraction of ninety-eight different vinegars was analysed using a head-space analysis instrument assembled in our laboratory. This instrument is formed by an automatic sample introduction ...
Mannose, fructose and glucose were treated in subcritical water at 220°C, and the disappearance of each substrate and formation of other hexoses were observed at various residence times in a tubular r...