The Experts below are selected from a list of 42852 Experts worldwide ranked by ideXlab platform
Wang Jian-guo - One of the best experts on this subject based on the ideXlab platform.
-
Characteristics and operation skills of conventional Koji-making with raw wheat
China Brewing, 2020Co-Authors: Wang Jian-guoAbstract:Basic definition of conventional raw wheat Koji-making,types and source of microorganisms in raw wheat Koji and the features and function of microbial system,enzymatic system and substance system including in raw wheat Koji were introduced.Then the top ten characteristics of raw wheat Koji-making were discussed in detail,and on this basis,the cultivation mechanism,process,operation and quality requirements of raw wheat Koji-making were investigated.Based on the conventional raw wheat Koji-making process,taking advantage of new technologies,new techniques and new equipment to improve the methods of Koji-making,the industry of Koji-making and liquor making would developed.
-
Discussion on Wheat Koji Making in the Traditional Technology of Rice Wine
China Brewing, 2020Co-Authors: Wang Jian-guoAbstract:This paper states the traditional technology of wheat Koji making, the requirements of Koji making, and the function and features of wheat Koji in brewing rice wine. Then the paper indicates that only technology innovation is the eternal theme in the quality improvement of traditional wheat Koji.
-
The features and operating technique of Chinese uncooked wheat Koji
Jiangsu Condiment and Subsidiary Food, 2020Co-Authors: Wang Jian-guoAbstract:In order to have a full understanding of Chinese traditional technique of uncooked wheat Koji,the population and origin of microorganisms in uncooked wheat Koji,the functions,utilities and features of uncooked wheat Koji are introduced.Besides,the producing technology of uncooked wheat Koji and its quality requirements are discussed in detail.
-
Development of QiYi health care red Koji wine
Jiangsu Condiment and Subsidiary Food, 2020Co-Authors: Wang Jian-guoAbstract:In order to widen the variety of yellow rice win,health care red Koji wine was introduced. With rice and glutinous rice being the main raw materials,natural herb as functional excipient,honey and old vintage wine as flavoring improver,bi-Koji and bi-enzyme as saccharifying ferment,red Koji wine is a kind of low-alcohol,functional and health care wine. Combination blending,freezing absorption,membrane filtration,water bath sterilization and insulation were adopted to produce red Koji wine.
Yuji Teramoto - One of the best experts on this subject based on the ideXlab platform.
-
The Enzyme Production Control by Sound Waves in the Case of Koji Mold
Food Biosynthesis, 2017Co-Authors: Noriaki Saigusa, Yuji TeramotoAbstract:Abstract In the production of fermented food in the Orient region, microbial starter called rice-Koji, which is prepared by culturing Koji mold (fungus) conidia on cooked rice, is an important saccharifying agent. In Koji-making, temperature, humidity, pH, light, and oxygen are important environmental factors. However, there is no report of Koji-making controlled by sound waves. In Japan, sound waves have been used in various processes, including the aging of spirits, particularly shochu (Japanese traditional spirits), cultivation of vegetables and fruit, and even the breeding of cattle. However, there are few reports as paper. The reason for this is that elucidation of scientific mechanism of sound effects is thought to be difficult. In this study, focusing on the enzyme activity of rice-Koji, we confirmed the relationship between enzyme activity and frequency of sound waves. Especially, we aimed to prove that sound waves are one of the important environmental factors influencing the enzyme activities of rice-Koji. To identify the critical frequencies affecting enzyme activity, rice-Koji was produced with the acoustic culture apparatus using various frequencies, and the enzyme activities of the resulting rice-Koji were compared. As a result, enzyme activity doesn’t depend at all on the high and low frequency. But, it was confirmed that each feature of rice-Koji was made with each frequency. From these result, the possibility was suggested that sound wave irradiation was one of the important environment condition for rice-Koji-making.
-
Effects of sound waves on the enzyme activity of rice-Koji
African Journal of Biochemistry Research, 2015Co-Authors: Noriaki Saigusa, Seika Imayama, Yuji TeramotoAbstract:Rice-Koji is an important agent for the saccharification of fermented food production in Japan. In Koji-making, temperature, humidity, light and oxygen are important environmental factors. However, there is no report of Koji-making controlled by sound wave. In this study, focusing on the enzyme activity of rice-Koji, we confirmed the relationship between enzyme activity and frequency of sound waves. Here, the enzyme activities of rice-Koji cultured with no sound and sound waves at seven different frequencies (1.0, 2.5, 6.3, 8.0, 10.0, 12.5 and 16.0 kHz) were compared. Using two types of polished rice from different production areas, the activities were investigated. In this study, we investigated the enzyme activity of four types of rice-Koji and found frequencies where the enzyme activity was significantly different to activity with no sound. In particular, the frequency of significant difference was investigated to confirm both rice. In the results, due to the irradiation frequency of 6.3 kHz, glucoamylase activity of both rice-Koji decreased significantly (P
Li Guo-hong - One of the best experts on this subject based on the ideXlab platform.
-
Specialized Koji Making Promotes the Technology of Koji Production and Liquor Quality
2020Co-Authors: Li Guo-hongAbstract:The essential of specialized Koji making is elucidated depending on the function of Koji, the relationship between variety of Koji and quantity and quality of liquor, as well as the development of Koji making technology. The technical measure of improving Northern Koji production is also introduced.
-
Application of AADY in the Production of Rice Koji
Liquor-making Science & Technology, 2020Co-Authors: Li Guo-hongAbstract:The application of AADY,pure Rhizopus and rice Koji yeast in the production of rice Koji, a famous traditional Xiaoqu in China, could effectively reduce 60% of rice Koji yeast and Chinese traditional medicine, shorten the Koji-making period to 24h, decrease about 30% production costs and increase the yield rate by 6%～10%.(Tran.by YUE Yang)
-
The production, function and application of red Koji
Jiangsu Condiment and Subsidiary Food, 2020Co-Authors: Li Guo-hongAbstract:In order to make super red millet Koji, the glutinous millet can be used as raw materials. The millet is first soaked in 15℃ water for 5~6 hours, then it is put into barrels and steamed for 10 minutes. After cooling, it is put into the Koji container for constant-temperature culture. The dried red Koji is packaged with plastic sacks and then is stored in dry place. The red Koji can provide much good natural pigment and various active ferment. It has a sterilization function, therefore, it can be used to prevent the cardiovascular diseases and rachitic. The red Koji is also widely used in meat products as well.
Noriaki Saigusa - One of the best experts on this subject based on the ideXlab platform.
-
The Enzyme Production Control by Sound Waves in the Case of Koji Mold
Food Biosynthesis, 2017Co-Authors: Noriaki Saigusa, Yuji TeramotoAbstract:Abstract In the production of fermented food in the Orient region, microbial starter called rice-Koji, which is prepared by culturing Koji mold (fungus) conidia on cooked rice, is an important saccharifying agent. In Koji-making, temperature, humidity, pH, light, and oxygen are important environmental factors. However, there is no report of Koji-making controlled by sound waves. In Japan, sound waves have been used in various processes, including the aging of spirits, particularly shochu (Japanese traditional spirits), cultivation of vegetables and fruit, and even the breeding of cattle. However, there are few reports as paper. The reason for this is that elucidation of scientific mechanism of sound effects is thought to be difficult. In this study, focusing on the enzyme activity of rice-Koji, we confirmed the relationship between enzyme activity and frequency of sound waves. Especially, we aimed to prove that sound waves are one of the important environmental factors influencing the enzyme activities of rice-Koji. To identify the critical frequencies affecting enzyme activity, rice-Koji was produced with the acoustic culture apparatus using various frequencies, and the enzyme activities of the resulting rice-Koji were compared. As a result, enzyme activity doesn’t depend at all on the high and low frequency. But, it was confirmed that each feature of rice-Koji was made with each frequency. From these result, the possibility was suggested that sound wave irradiation was one of the important environment condition for rice-Koji-making.
-
Effects of sound waves on the enzyme activity of rice-Koji
African Journal of Biochemistry Research, 2015Co-Authors: Noriaki Saigusa, Seika Imayama, Yuji TeramotoAbstract:Rice-Koji is an important agent for the saccharification of fermented food production in Japan. In Koji-making, temperature, humidity, light and oxygen are important environmental factors. However, there is no report of Koji-making controlled by sound wave. In this study, focusing on the enzyme activity of rice-Koji, we confirmed the relationship between enzyme activity and frequency of sound waves. Here, the enzyme activities of rice-Koji cultured with no sound and sound waves at seven different frequencies (1.0, 2.5, 6.3, 8.0, 10.0, 12.5 and 16.0 kHz) were compared. Using two types of polished rice from different production areas, the activities were investigated. In this study, we investigated the enzyme activity of four types of rice-Koji and found frequencies where the enzyme activity was significantly different to activity with no sound. In particular, the frequency of significant difference was investigated to confirm both rice. In the results, due to the irradiation frequency of 6.3 kHz, glucoamylase activity of both rice-Koji decreased significantly (P
-
Effects of Koji Production and Saccharification Time on the Antioxidant Activity of amazake
Food Science and Technology Research, 2007Co-Authors: Noriaki Saigusa, Riichiro OhbaAbstract:Amazake was prepared using yellow-Koji (Aspergillus oryzae) or white-Koji (Aspergillus kawachii). In both cases, when rice-Koji and water were mixed in a ratio of 1: 2, saccharification was completed in 6h and reducing sugar was formed. Changes in antioxidant activity were investigated for each amazake saccharification process. In both amazake preparations, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging activity increased for the first 2h of the saccharification period, and then gradually decreased. The lipid peroxidation inhibitory activity with β-carotene, however, did not change with saccharification time in either amazake preparation, and the antioxidant activity was roughly constant during saccharification. Next, both types of amazake were prepared by saccharifying for 6h at 55°C , with the respective rice-Koji obtained with different Koji production times (42, 48 and 54h). Antioxidant activity was then compared. It was found for both types of rice-Koji that longer Koji production time yields amazake with higher DPPH radical-scavenging activity and lipid peroxidation inhibitory activity.
Chengchun Chou - One of the best experts on this subject based on the ideXlab platform.
-
total phenolic and anthocyanin contents as well as antioxidant activity of black bean Koji fermented by aspergillus awamori under different culture conditions
Food Chemistry, 2007Co-Authors: Yuhsiang Hung, Chengchun ChouAbstract:Abstract Solid state fermentation was performed by growing Aspergillus awamori , a food grade fungus, on steamed black bean at 25, 30 or 35 °C for 3 days or at 30 °C for 0–5 days to prepare black bean Kojis. It was found that fermentation for a period of 3 days at 30 °C yielded a Koji that contained the highest amount of total phenolics and anthocyanins among the various Kojis examined. Using this 3-day cultivation period, the 30 and 35 °C-Koji exhibited the highest Fe 2+ -chelating ability and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging effect, respectively. Results obtained with Kojis prepared at 30 °C for 0–5 days revealed that total phenolic content increased as the fermentation period was increased and became highest on the 4th day and then declined, while the 3-day Koji showed the highest anthocyanin content. Further extending the fermentation period did not change the anthocyanin content of the Koji significantly ( p > 0.05). Generally, the highest DPPH radical-scavenging effect and Fe 2+ -chelating ability could be obtained with Kojis fermented at 30 °C for 3–4 day. The DPPH radical-scavenging effect and the Fe 2+ -chelating ability exhibited by these Kojis were about 2.64–3.20- and 1.77–2.16-fold greater than those of the unfermented black bean, respectively.
-
enhanced antioxidative activity of soybean Koji prepared with various filamentous fungi
Food Microbiology, 2006Co-Authors: Chengchun ChouAbstract:Abstract In the present study, soybean Koji fermented with various GRAS filamentous fungi, including Aspergillus sojae BCRC 30103, Aspergillus oryzae BCRC 30222, Aspergillus awamori , Actinomucor taiwanensis and Rhizopus sp. These organisms are commonly used as starters in the fermentation of many traditional, oriental food products. The growth of starter organisms, total phenolic content, and antioxidative activities of the methanol extract of these Kojis are compared with specific reference to α -diphenyl-2-picryl-hydrozyl (DPPH) radicals scavenging effects, Fe 2+ -chelating ability, and reducing power. Depending on starter organism, various extents of mycelia propagation (35.23–86.29 mg/g Koji) were noted after 3 days of fermentation. Total phenolic content increased in soybean after fermentation. Koji also displayed enhanced antioxidative activates in comparison with the non-fermented soybean. Among the five kinds of Koji tested, those fermented with Asp. awamori exhibited the highest levels of DPPH-free radicals scavenging activity, Fe 2+ -chelating ability and reducing power. The DPPH-free radicals scavenging activity and Fe 2+ -chelating ability of this soybean Koji was ca. 8.9 and 6.7 fold that of the control. Analysis of the dose-response effect also revealed that before reaching a threshold point, there is a linear relationship between increases in antioxidative activity and increases in the concentration of the Koji extract. These results show the potential for developing a healthy food supplement with soybean fermented by the GRAS filamentous fungi.
