Art

J-GLOBAL ID：202002259016988845   Reference number：20A2069042

Adjunctive application of solid-state culture products and its freeze-dried powder from Aspergillus sojae for semi-hard cheese

半硬質チーズのためのAspergillus sojaeからの固体培養製品とその凍結乾燥粉末の補助的応用【JST・京大機械翻訳】

Author (7)： Chintagavongse Napaporn (Laboratory of Applied Food Science, Graduate School and Research Faculty of Agriculture, Hokkaido University, Sapporo, Japan) ,  Yoneda Tomoki (Laboratory of Applied Food Science, Graduate School and Research Faculty of Agriculture, Hokkaido University, Sapporo, Japan) ,  Ming-Hsuan Chi (National Taiwan Ocean University, Keelung, Taiwan) ,  Hayakawa Toru (Laboratory of Applied Food Science, Graduate School and Research Faculty of Agriculture, Hokkaido University, Sapporo, Japan) ,  Wakamatsu Jun-ichi (Laboratory of Applied Food Science, Graduate School and Research Faculty of Agriculture, Hokkaido University, Sapporo, Japan) ,  Tamano Koichi (Bioproduction Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), Sapporo, Japan) ,  Kumura Haruto (Laboratory of Applied Food Science, Graduate School and Research Faculty of Agriculture, Hokkaido University, Sapporo, Japan)
Material： Journal of the Science of Food and Agriculture  (J Sci Food Agric)
Volume： 100  Issue： 13  Page： 4834-4839  Publication year： 2020 
JST Material Number： C0351A  ISSN： 0022-5142  CODEN： JSFAAE  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Abstract/Point： BACKGROUND: Species belonging ...

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Thesaurus term： chemical analysis ,  nitrogen ,  hypha ,  rancidity ,  fermented food ,  whey protein ,  peptide bond hydrolase ,  pH dependence ,  *Aspergillus ,  *solid culture ,  solid medium ,  cheesemaking ,  pulverizing ,  free fatty acid
Semi thesaurus term： *Aspergillus sojae , 【Automatic Indexing@JST】

Author keywords (5)： Aspergillus sojae ,  protease ,  solid media ,  cheese ,  water-soluble nitrogen

JST classification (5)： Dairy products  (FJ12023U) ,  Applications of enzymes  (EB09100B) ,  Enzyme in general  (EB09010D) ,  Cheese  (FJ12025C) ,  Vegetables and processed vegetable products  (FJ11020O)

Terms in the title (6)： 半硬質 ,  チーズ ,  Aspergillus ,  固体培養 ,  凍結乾燥粉末 ,  応用