Art

J-GLOBAL ID：200902270045484229   Reference number：06A0940649

Utilization of Shochu Distillery Wastewater for Production of Polyunsaturated Fatty Acids and Xanthophylls Using Thraustochytrid

ヤブレツボカビ類による多価不飽和脂肪酸及びキサントフィルの生産のための焼酎蒸留廃液の利用

Author (6)： YAMASAKI Takashi (Dep. of Chemical and Biological Engineering, Sasebo National Coll. of Technol.) ,  AKI Tsunehiro (Dep. of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima Univ.) ,  SHINOZAKI Masami (Dep. of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima Univ.) ,  TAGUCHI Masahiro (Dep. of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima Univ.) ,  KAWAMOTO Seiji (Dep. of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima Univ.) ,  ONO Kazuhisa (Dep. of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima Univ.)
Material： Journal of Bioscience and Bioengineering  (J Biosci Bioeng)
Volume： 102  Issue： 4  Page： 323-327 (J-STAGE)  Publication year： 2006 
JST Material Number： G0535B  ISSN： 1389-1723  CODEN： JBBIF6  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *shochu ,...
Semi thesaurus term： *Mastigomycotina ,...

   To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=06A0940649&from=J-GLOBAL&jstjournalNo=G0535B") }}

JST classification (1)： Microbial metabolite production  (FK03020A)

Substance index (3)： Astaxanthin ,  Lutein ,  Docosahexaenoic acid

Reference (31)：

• 1. Nikkan Keizai Tsushin: The beverage & food statistics monthly, p. 133. Nikkan Keizai Tsushin, Tokyo (2005). (in Japanese)
• 2. Morimura, S., Kida, K., and Sonoda, Y.: Production of protease using wastewater from the manufacture of shochu. J. Ferment. Bioeng., 77, 183–187 (1994).
• 3. Yokoi, H., Aratake, T., Nishio, S., Hirose, J., Hayashi, S., and Takasaki, Y.: Chitosan production from shochu distillery wastewater by funguses. J. Ferment. Bioeng., 85, 246–249 (1998).
• 4. Yoshimoto, M., Kurata-Azuma, R., Fujii, M., Hou, D. X., Ikeda, K., Yoshidome, T., and Osako, M.: Phenolic composition and radical scavenging activity of sweetpotato-derived shochu distillery by-products treated with koji. Biosci. Biotechnol. Biochem., 68, 2477–2483 (2004).
• 5. Morimura, S., Juan, Y. X., Shigematsu, T., and Kida, K.: Production of vinegar with high physiological activities from rice-shochu distillery wastewater. Seibutsu-kogaku, 80, 417–423 (2002).

Terms in the title (5)： ヤブレツボカビ ,  多価不飽和脂肪酸 ,  キサントフィル ,  焼酎 ,  蒸留廃液