Proj
J-GLOBAL ID:200904067654164696  Research Project code:0150000381 Update date:Feb. 09, 2010

Elucidation of temperature susceptibility mechanism of Miso yeast and its application

味噌用酵母の温度感受性機構の解明とその利用
Study period:2000 - 2001
Organization (1):
Investigating Researcher (1):
Research field (1): Others
Research overview:
Temperature susceptive self-digestive strain is selected from the yeast for miso fermentation, the biological elucidation of this phenomenon is studied, and high value added miso is developed which has longer appreciation period with no additives.
Keywords (4):
yeast for fermented bean paste ,  heating ,  temperature sensitivity yeast ,  electric heating
Research program: Ordinary Research

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