Art

J-GLOBAL ID：200902236190076739   Reference number：05A0491939

Comparison of Amylomyces rouxii and Rhizopus oryzae in Lactic Acid Fermentation of Potato Pulp

ポテトパルプの乳酸発酵におけるAmylomyces rouxii及びRhizopus oryzaeの比較

Author (5)： SAITO Katsuichi (National Agricultural Res. Center for Hokkaido Region, Hokkaido, JPN) ,  ABE Ayumi (Hokkaido Univ., Sapporo, JPN) ,  SUJAYA I-Nengah (Hokkaido Univ., Sapporo, JPN) ,  SONE Teruo (National Agricultural Res. Center for Hokkaido Region, Hokkaido, JPN) ,  ODA Yuji (National Agricultural Res. Center for Hokkaido Region, Hokkaido, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 10  Issue： 2  Page： 224-226  Publication year： May. 2004 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *starch pulp ,...
Semi thesaurus term： Amylomyces rouxii

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JST classification (3)： Starch  (FJ05030W) ,  Microbial metabolite production  (FK03020A) ,  Recycling of resources  (SC05060V)

Substance index (2)： Lactic acid ,  Ethanol

Reference (18)：

• Abe, A., Sone, T., Sujaya, I.N., Saito, K., Oda, Y., Asano, K. and Tomita, F. (2003). rDNA ITS sequence of Rhizopus oryzae: its application to classification and identification of lactic acid producers. Biosci. Biotechnol. Biochem., 67, 1725-1731.
• Cronk, T.C., Steinkraus, K.H., Hackler, L.R. and Mattick, L.R. (1977). Indonesian tapé ketan fermentation. Appl. Environ. Microbiol., 33, 1067-1073.
• Ellis, J.J., Rhodes, L.J. and Hesseltine, C.W. (1976). The genus Amylomyces. Mycologia, 68, 131-143.
• Hachmeister, K.A. and Fung, D.Y.C. (1993). Tempeh: a mold-modified indigenous fermented food made from soybeans and/or cereal grains. Crit. Rev. Microbiol., 19, 137-188.
• Hang, Y.D. (1989). Direct fermentation of corn to L(+)-lactic acid by Rhizopus oryzae. Biotechnol. Lett., 11, 299-300.

Terms in the title (4)： ポテト ,  パルプ ,  乳酸発酵 ,  Rhizopus