J-GLOBAL ID:200904026339911256  Research Project code:9911004250 Update date:Feb. 06, 2006

Study on practrical application of biotechnology.

バイオテクノロジーの実用化 製品みその防湧技術の開発
Study period:1997 - 2000
Organization (1):
Investigating Researcher (1):
Research overview:
Reducing amount of alcohol used for preventing bubbling of miso product is desired not only to reduce production cost but also to meet customers' needs of non-additive products. Therefore, miso is brewed by trial using alcohol sensitive yeast obtained last year to investigate brewing property of the yeast, alcohol sensitivity and prevention effect of bubbling etc. are investigated.
Keywords (3):
biotechnology ,  miso ,  edible
Research program: Ordinary Research

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