Art

J-GLOBAL ID：200902106174571168   Reference number：01A0910448

Characteristics of Wine Produced by Mushroom Fermentation.

きのこを用いるワインの生産とその特徴

Author (7)： OKAMURA T (Mukogawa Women’s Univ., Hyogo, JPN) ,  OGATA T (Mukogawa Women’s Univ., Hyogo, JPN) ,  MINAMIMOTO N (Mukogawa Women’s Univ., Hyogo, JPN) ,  TAKENO T (Mukogawa Women’s Univ., Hyogo, JPN) ,  NODA H (Mukogawa Women’s Univ., Hyogo, JPN) ,  FUKUDA S (Mukogawa Women’s Univ., Hyogo, JPN) ,  OHSUGI M (Mukogawa Women’s Univ., Hyogo, JPN)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 65  Issue： 7  Page： 1596-1600  Publication year： Jul. 23, 2001 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *grape wine ,...
Semi thesaurus term： oyster mushroom ,...

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JST classification (1)： Wine  (FK04024X)

Reference (9)：

• 1) Bakalinsky, T.A. and Penner, H.M., Encyclopaedia of Food Science, Food Technology and Nutrition. Macrae, R., Robinson, K.R., and Sadler, J.M., Academic Press, London, 1, pp. 89-101 (1993).
• 2) Ayres, C.J., Mundt, O.J., and Sandine, E.W., Microbiology of Foods. W.H. Freeman, San Francisco, pp. 147-179 (1980).
• 3) Whistler, L.S., Bushway, A.A., Singh, P.P., Nakahara, W., and Tokuzen, R., Advances in Carbohydrate Chemistry and Biochemistry. Tipson, S.R. and Horton, D. ed., Academic Press, New York, 32, pp. 235-275 (1976).
• 4) Hirasawa, R., Goto, I., Okamura, T., Horie, N., kiyohara, T., and Ohsugi, M., Screening of fibrinolytic enzymes derived from basidiomycetes. Mushroom Sci. and Biotech., 5, 13-17 (1997).
• 5) Lowry, H.O., Rosebrough, J.N., Farr, L.A., and Randall, J.R., Protein measurement with the folin phenol reagent. J. Biol. Chem., 193, 265-275 (1951).

Terms in the title (2)： きのこ ,  ワイン