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| NOZAKI, Hirofumi; ITONORI, Saki; SUGITA, Mutsumi; NAKAMURA, Kimihide; OHBA, Kiyoshi; OHNISHI, Masao; IMAI, Kunitoshi; IGARASHI, Yasuyuki; SUZUKI, Akemi; KUSHI, Yasunori; 中村, 公英; 大西, 正男; 今井, 邦俊. |
| https://www.jstage.jst.go.jp/article/bpb/33/4/33_4_580/_article |
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Palavras-chave: Alpha-galactosylceramide; Glycosphingolipid; Edible mushroom; Natural killer T cell; Mouse. |
| Ano: 2010 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3599 |
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| YAMADA, Sunao; SHINOMIYA, Noriyuki; OHBA, Kiyoshi; SEKIKAWA, Mitsuo; ODA, Yuji; 関川, 三男; 小田, 有二. |
| By-products from potato processing plants were liquefied and partially saccharified using three commercially available enzymes, followed by ethanol fermentation by yeast and then hydrolysis by glucoamylase. From 12% (w/w) of fresh potato peel, about 20 mg/mL ethanol was formed in the supernatant via amylase, pectinase, or an enzyme complex; this yield was slightly increased with combinations of these enzymes. Supplementation of substandard mash to potato peel (1:1) as a raw material enhanced the amount of ethanol formation, increasing it to approximately 50 mg/mL by the mixture of all three enzymes. After the addition of yeast and glucoamylase to the partially saccharified material, ethanol formation proceeded gradually and slowed in 12 h with the... |
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Palavras-chave: Potato peel; Substandard mash; Ethanol; Fermentation. |
| Ano: 2009 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2962 |
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