Art

J-GLOBAL ID：200902140242305637   Reference number：96A0740012

Lipase and Phospholipase Production by Aspergillus repens Utilized in Molding of “Katsuobushi” Processing.

かつお節のかび付け菌Aspergillus repensによるリパーゼとホスホリパーゼの生産

Author (4)： KUNIMOTO M (National Fisheries Univ., Shimonoseki, JPN) ,  KAMINISHI Y (National Fisheries Univ., Shimonoseki, JPN) ,  MINAMI K (Hokkaido Univ., Hakodate, JPN) ,  HATANO M (Hokkaido Univ., Hakodate, JPN)
Material： Fisheries Science  (FS)
Volume： 62  Issue： 4  Page： 594-599  Publication year： Aug. 1996 
JST Material Number： L2029A  ISSN： 0919-9268  CODEN： FSCIEH  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： dried skipjack ,...
Semi thesaurus term： Aspergillus repens

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JST classification (1)： Microbial enzyme production  (FK03030L)

Reference (13)：

• 1) S. Ohta: “Katsuobushi”. New Food Industry, 25, 35-41 (1983) (in Japanese).
• 2) R. Nakazawa, Y. Takeda, and K. Suematsu: Studies on mold of “katsuobushi”. Nippon Nogeikagaku Kaishi, 11, 839-844 (1935) (in Japanese).
• 3) M. Suyama: Chemical changes of the crude fat during “katsuo-bushi” manufacture-II., 15, 327-331 (1950).
• 4) M. Suyama: Chemical changes of the crude fat during “katsuo-bushi” manufacture-III., 15, 793-798 (1950) (in Japanese).
• 5) M. Motosugi, S. Doi, T. Suzuki, and M. Ishikawa: Studies on the improvement of processes for broil-drying skipjack-IX. Changes of the lipids during molding for broil-drying skipjack. Shizuoka-kenn Kogyogijyutsu Center Hokoku, 30, 117-122 (1980) (in Japanese).

Terms in the title (6)： かつお節 ,  かび ,  菌 ,  Aspergillus ,  リパーゼ ,  ホスホリパーゼ