書誌事項
- タイトル別名
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- Treatment of rice in sake brewing. Part V. Sake brewing using the liquefied product of rice slurry as raw material (Kakemai).
- フンサイ ハクマイ オ エキカシ カケマイ ト シテ シヨウシタ セイシュ ジ
- Treatment of Rice in <i>Saké</i> Brewing. Part V
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抄録
An efficient saké brewing method was developed using the liquefied product after digestion of powdered polished rice slurry with bacterial alpha-amylase. Almost all the starch was liquefied with bacterial alpha-amylase and converted into alcohol in the moromi, so that a larger amount of sake was produced than from polished rice grain or from powdered polished rice. As solid phase dissolution was not high and the liquid phase volume was stable during fermentation, glucose production rate(dG/dt)was expressed as a function of three parameters (initial glucoamylase activity (E), substrate concentration (S) and temperature (T)), namely, dG/dt=a•k0•E0•exp[kt/T-kd•t exp(kdt/T)]•(S)/[(S)+Km+(S)+(S)2/Ki]. With this equation, the glucose production rate was successfully estimated during fermentation.
収録刊行物
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- 日本農芸化学会誌
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日本農芸化学会誌 63 (5), 971-979, 1989
公益社団法人 日本農芸化学会
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詳細情報 詳細情報について
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- CRID
- 1390001204506178048
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- NII論文ID
- 130001228738
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- NII書誌ID
- AN00196191
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- ISSN
- 18836844
- 00021407
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- NDL書誌ID
- 3246650
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可