Art

J-GLOBAL ID：200902279177900598   Reference number：04A0296574

In Vitro Evaluation of Physiological Activity of Vinegar Produced from Barley-, Sweet Potato-, and Rice-shochu Post-distillation Slurry

大麦焼酎,サツマイモ焼酎および米焼酎の蒸留後スラリーから製造した食酢の生理学的活性のin vitro評価

Author (5)： YE X J (Kumamoto Univ., Kumamoto, JPN) ,  MORIMURA S (Kumamoto Univ., Kumamoto, JPN) ,  HAN L S (Kumamoto Univ., Kumamoto, JPN) ,  SHIGEMATSU T (Kumamoto Univ., Kumamoto, JPN) ,  KIDA K (Kumamoto Univ., Kumamoto, JPN)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 68  Issue： 3  Page： 551-556  Publication year： Mar. 23, 2004 
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： distillers by-product ,...

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JST classification (1)： Fermented seasonings  (FK04030S)

Reference (16)：

• 1) Cummings, J. H., Macfarlane, G. T., and Englyst, H. N., Prebiotic digestion and fermentation. Am. J. Clin. Nutr., 73, 415–420 (2001).
• 2) Mitterdorfer, G., Kneifel, W., and Viernstein, H., Utilization of prebiotic carbohydrates by yeasts of therapeutic relevance. Lett. Appl. Microbiol., 33, 251–255 (2001).
• 3) Nakagawa, M., Morimura, S., and Kida, K., Breeding of shochu yeasts with high viability for shochu making with recycling of post-distillation slurry. J. Brew. Soc. Japan (in Japanese), 92, 651–659 (1997).
• 4) Kida, K., Nakagawa, M., Nishisako, H., and Morimura, S., Production of shochu from post-distillation slurry in laboratory-scale by a newly developed recycling process using a high viability shochu yeast. J. Brew. Soc. Japan (in Japanese), 92, 759–768 (1997).
• 5) Kida, K., Nakagawa, M., Zhang, W. X., and Morimura, S., Production and evaluation of shochu produced from a 8,300 l moromi-mash containing post-distillation slurry using a newly developed recycling process. J. Brew. Soc. Japan (in Japanese), 93, 976–981 (1998).

Terms in the title (10)： 麦焼酎 ,  サツマイモ ,  焼酎 ,  米 ,  蒸留 ,  スラリー ,  食酢 ,  生理学 ,  活性 ,  評価