Art

J-GLOBAL ID：201302272992580571   Reference number：13A1439897

Reduction of the degradation activity of umami-enhancing purinic ribonucleotide supplement in miso by the targeted suppression of acid phosphatases in the Aspergillus oryzae starter culture

Aspergillus oryzaeのスターター培養での酸性ホスファターゼを標的とした抑制による味噌における旨味強化プリンヌクレオチド添加剤の分解活性の低下

Author (10)： MARUI Junichiro (Applied Microbiology Div., National Food Res. Inst., National Agriculture and Food Res. Organization, 2-1-12 ...) ,  TADA Sawaki (Applied Microbiology Div., National Food Res. Inst., National Agriculture and Food Res. Organization, 2-1-12 ...) ,  FUKUOKA Mari (Applied Microbiology Div., National Food Res. Inst., National Agriculture and Food Res. Organization, 2-1-12 ...) ,  WAGU Yutaka (Bio’c, 111-1 Uchida, Muro-cho, Toyohashi, Aichi 441-8087, JPN) ,  SHIRAISHI Yohei (Bio’c, 111-1 Uchida, Muro-cho, Toyohashi, Aichi 441-8087, JPN) ,  KITAMOTO Noriyuki (Food Res. Center, Aichi Industrial Technol. Inst., 2-1-1 Shimpukuji-cho, Nishi-ku, Nagoya, Aichi 451-0083, JPN) ,  SUGIMOTO Tatsuya (Nakamo, 3 Jukkenura, Nishibiwajima-cho, Kiyosu, Aichi 452-0025, JPN) ,  HATTORI Ryota (Applied Microbiology Div., National Food Res. Inst., National Agriculture and Food Res. Organization, 2-1-12 ...) ,  SUZUKI Satoshi (Applied Microbiology Div., National Food Res. Inst., National Agriculture and Food Res. Organization, 2-1-12 ...) ,  KUSUMOTO Ken-ichi (Applied Microbiology Div., National Food Res. Inst., National Agriculture and Food Res. Organization, 2-1-12 ...)
Material： International Journal of Food Microbiology  (Int J Food Microbiol)
Volume： 166  Issue： 2  Page： 238-243  Publication year： Sep. 02, 2013 
JST Material Number： A0434C  ISSN： 0168-1605  Document type： Article
Article type： 原著論文  Country of issue： Netherlands (NLD)  Language： ENGLISH (EN)

Thesaurus term： *miso ,  *miso koji ,  *acid phosphatase ,  *purine nucleotide ,  umami ,  starter culture ,  Down-Regulation ,  phosphoric acid ,  deletion mutation ,  mutant ,  flavoring agent ,  *Aspergillus oryzae ,  *microorganism ,  *Deuteromycetes ,  *Hyphomycetes ,  *Plectomycetes
Semi thesaurus term： *Aspergillus oryzae

JST classification (2)： Fermented seasonings  (FK04030S) ,  Food additives  (FJ10020H)

Terms in the title (11)： Aspergillus ,  スターター培養 ,  酸性ホスファターゼ ,  標的 ,  味噌 ,  旨味 ,  強化 ,  プリンヌクレオチド ,  添加剤 ,  分解 ,  活性