Art

J-GLOBAL ID：200902136922340146   Reference number：99A0555429

Purification and Identification of the Promoter of Sediment Formation from Raw Soy Sauce by Heating.

加熱による生醤油中のおり生成促進因子の精製と同定

Author (5)： TOMITA M (Hirosaki Univ., Aomori, JPN) ,  MOTOMURA Y (Hirosaki Univ., Aomori, JPN) ,  KITAHARA H (Hirosaki Univ., Aomori, JPN) ,  YOSHIKI Y (Tohoku Univ., Miyagi, JPN) ,  OKUBO K (Tohoku Univ., Miyagi, JPN)
Material： Journal of Fermentation and Bioengineering  (J Ferment Bioeng)
Volume： 86  Issue： 4  Page： 373-378  Publication year： Oct. 1998 
JST Material Number： G0535B  ISSN： 0922-338X  CODEN： JFBIEX  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *soy sauce ,...
Semi thesaurus term： COSY spectrum ,...

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JST classification (1)： Fermented seasonings  (FK04030S)

Substance index (2)： Acetonitrile ,  Glutamic acid 5-butyl ester

Reference (18)：

• HASHIMOTO, H,. Mehcanisms of sediment formation during the heating of raw shoyu (soy sauce). J.Ferment.Technol. 1974, 52, 328-334
• HASHIMOTO, H. Mechanisms of sediment formation during the heating of raw shoyu (soy sauce). J.Brew. Soc.Japan. 1976, 71, 496-499
• HASHIMOTO, H. Studies on sediment of shoyu (soy sauce). J.Ferment. Technol. 1977, 55, 294-300
• TAMURA, J. Sediment-forming promoter in fermented raw soy sauce (raw shoyu) during pasteurizing process. J. Jpn. Soy Sauce Res. Instit. 1987, 13, 199-204
• TAMURA, J. Sediment-forming promoter and it's activity in fermented raw soy sauce during pasteurizing process. J. Jpn. Soy Sauce Res. Instit. 1987, 13, 244-250

Terms in the title (3)： 促進因子 ,  精製 ,  同定