Proj
J-GLOBAL ID：200904098515914330
Research Project code：0250001519
Update date：Mar. 26, 2007
Study on utilization of dry shochu enzyme
乾燥焼酎酵母の利用に関する研究
Study period：2001 - 2002
Organization (1)：
Investigating Researcher (2)：
,
Research field (1)：
Applied microbiology
Research overview：
Water-recovering conditions and the amounts to be added for the dry Shochu enzyme of rice Shochu are examined to establish conditions for production of high-quality products. Utilizing the high activity of the enzyme, we also examine a production process with primary preparation eliminated.
Keywords (2)：
dried yeast
, shochu liquor from rice
Ordinary Research
Research budget：
2002: \1,839,000
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