Library

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
  • 1
    Electronic Resource
    Electronic Resource
    Biochemical changes in experimental soy sauce Moromi (1977)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 12 (1977), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Biochemical changes occurring during the mash or Moromi stage of experimental soy sauce fermentations are described. Despite the high temperature (40°C) and salinity (18% salt w/v) employed, and the low pH (4.5) which developed, amylase and proteinase activity from fungal enzymes present at the beginning of the fermentation, remained detectable throughout the thirty-day incubation period. Considerable increases in reducing sugar, total dissolved nitrogen and amino nitrogen levels occurred, despite active growth of yeast and Lactobacillus. In some cases the increases were greater in mashes containing one or both organisms, than in uninoculated controls.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb00107.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Biochemical changes in experimental soy sauce Koji (1977)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 12 (1977), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Changes in the levels of major enzymes and in amounts of principal groups of compounds, during the growth of three strains of the mould Aspergillus oryzae on a mixture of soy beans and wheat flour, under laboratory conditions designed to approximate as closely as possible those found in practical soy sauce production, are described. Evidence for the presence of lipase and sucrase is presented. Protease and α-amylase were also assayed. Tyrosinase could not be detected. Changes in the concentrations of reducing sugars, total soluble organic nitrogen, amino-nitrogen and ammonia are described. Two soy sauce moulds of Chinese origin behaved in a similar fashion to each other, but a mould from Singapore had a rather different pattern of enzymes. Practical significance and physiological implications of the results are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb00096.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Microbial succession in experimental soy sauce fermentations (1976)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 11 (1976), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Conditions for the small-scale preparation of soy-sauce are described. the first stage of the fermentation, growing the mould Aspergillus oryzae on a mixture of soy beans and wheat flour, followed standard procedures. In the second stage, the soy mash or moromi stage, a variety of conditions were tested. Results showed that a two-step fermentation occurs, first lactic acid bacteria, then yeast growing in the mash. Good yeast growth in the very salty mash depends upon the provision of acidic conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00753.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    Technical note: Cellulase and exo-amylase in experimental soy sauce fermentations (1978)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 13 (1978), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb00800.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    The Self-Protection of Escherichia Coli in Seawater (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Water and environment journal 4 (1990), S. 0 
    Details
    ISSN: 1747-6593
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Energy, Environment Protection, Nuclear Power Engineering
    Notes: Many environmental variables are known to be involved in the inactivation processes affecting enteric bacteria in seawater. It is commonly believed that bacteria may attempt to reduce adverse effects by adhering together, thereby decreasing the surface area exposed to the hostile environment. This mechanism may be described as self-protection and should enhance the survival of the bacterial population.Controlled laboratory experiments, epifluorescence microscopy, and Coulter counter analysis were used to examine and elucidate the inactivation mechanisms for the enteric bacterium E. coli. In general, the survival of E. coli was found to be enhanced with increasing initial cell concentration in the absence of any suspended solids.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1747-6593.1990.tb01453.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    Amyloglucosidase and maltase activities in soy sauce fermentations (1981)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 16 (1981), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Evidence for the participation of amyloglucosidase and maltase in the koji (mould growth) stage of experimental soy sauce fermentations is presented. Despite the problems associated with distinguishing between these two enzyme activities in a complex mixture, it seems clear that both are present and that maltase increases in concentration throughout the fermentation whereas amyloglucosidase concentrations declined in fermentations conducted for more than 64 hr. TLC showed that maltose quickly disappears from the koji leaving glucose as the only major sugar. Submerged liquid fermentations and incubation of starch solution with crude enzyme extracts from koji both supported the conclusions obtained from experiments with koji.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb01848.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 7
    Electronic Resource
    Electronic Resource
    Mechanized fermentation systems for the production of experimental soy sauce koji (1984)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 19 (1984), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Mechanized methods are proposed for improving the technology of soy sauce production at the koji stage. A comparative study on roller and rotary fermenters has been conducted from three viewpoints, namely enzyme levels, chemical composition and soy sauce produced. The taste, aroma and colour of the soy sauce samples from these mechanized fermenters were similar and compared satisfactorily with good commercial soy sauce. The equipment shows promise for controlled solid substrate fermentations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb00363.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 8
    Electronic Resource
    Electronic Resource
    New Glycolipid specific to Nitrogen-fixing Blue-green Algae (1968)
    [s.l.] : Nature Publishing Group
    Nature 217 (1968), S. 767-768 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] Thin layer chromatography on silica gel of chloroform-methanol extracts from three nitrogen-fixing blue-green algae (Anabaena cylindrica, Anabaena flos-aquae and Chlorogloea fritschii) has, however, indicated the presence in all three of a substance which has not yet been detected in any other ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/217767a0
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 9
    Electronic Resource
    Electronic Resource
    Labelled Tyrosinase from Labelled Substrate (1965)
    [s.l.] : Nature Publishing Group
    Nature 205 (1965), S. 291-292 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] In the investigations reported here, 1-14C phenol (Radiochemical Centre, Amersham, Bucks, England) was used as substrate for mushroom tyrosinase (80 cresolase units per ml.). The enzyme was prepared according to the method of Frieden and Ottesen2, but omitting the final step of chromatography on ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/205291a0
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 10
    Electronic Resource
    Electronic Resource
    Estimation of fungal growth in a solid state fermentation system (1981)
    Springer
    Applied microbiology and biotechnology 12 (1981), S. 6-9 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Of four chemical methods for estimating mycelial biomass in koji fermentation which were examined, the modified method of Ride and Drysdale, was found to be most suitable. The observed level of aldehyde, expressed as glucosamine, is related to fungal dry weight. The assay method correlates chitin levels with some enzyme activities in the fermentation. This method may be applicable for detecting the extent of fungal growth in other solid and semi-solid substrates.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00508111
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...