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| Registros recuperados: 26 | |
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| FUKUSHIMA, Michihiro; HAN, Kyu-Ho; TANEICHI, Yae; IIJIMA, Setsuko; SHIMADA, Ken-ichiro; SAITOH, Katsuichi; ODA, Yuji; CHIJI, Hideyuki; SEKIKAWA, Mitsuo; 福島, 道広; 韓, 圭鎬; 島田, 謙一郎; 小田, 有二; 関川, 三男. |
| We examined the effects of Amylomyces rouxii, which is a mold found in some fermented foods in Indonesia, on serum cholesterol and hepatic LDL receptor mRNA in rats. Rats were fed a 0.5% cholesterol-enriched diet with (A. rouxii group) or without (control group) 30g/kg A. rouxii for 4 wk. There were no significant differences in the body weight, food intake or liver weight among the groups. However, the weight of the cecum in the A. rouxii-fed group was significantly higher than that in the control group. The cecal pH in the A. rouxii-fed group was significantly lower than that in the control group. Cecal acetic acid, propionic acid and total SCFA concentrations in the A. rouxii-fed group were significantly higher than those in the control group. The serum... |
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Palavras-chave: Rats; Amylomyces rouxii strain CBS 438.76; Cholesterol; Cholesterol 7α-hydroxylase mRNA; LDL receptor mRNA. |
| Ano: 2005 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2911 |
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| SUJAYA, I-Nengah; MIKUMO, Dai; ORIKASA, Yoshitake; URASHIMA, Tadasu; ODA, Yuji; 浦島, 匡; 小田, 有二; 折笠, 善丈. |
| Twenty-two strains of Saccharomyces cerevisiae isolated from tape-mash for the production of brem, a traditional rice wine from Bali, Indonesia, were divided into three groups (I, II, and III) based on the sequences of the rDNA spacer region and SUC2 gene. DNA analyses suggested that the seventeen strains in groups II and III were taxonomically closer to baking strains than the five strains in group I. These differences were reflected in their leavening ability in dough with and without addition of 5% sucrose, and their α-glucosidase activity, although most of the strains did not leaven dough with addition of 30% sucrose. Strain S-10 in group II showed a high rate of CO2 production from sponge dough without addition of sugar and consumed fermentable sugar... |
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Palavras-chave: Brem; SUC2 gene; Leavening; Breadmaking; Dough. |
| Ano: 2011 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3573 |
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| ODA, Yuji; MIKUMO, Dai; TAJIMA, Kanako; YAMAUCHI, Hiroaki; 小田, 有二. |
| The yeast strain AK 46 was isolated from dough containing fermented cherry fruits and identified as Saccharomyces cerevisiae. The nucleotide sequence of the rDNA spacer region from this strain coincided with those from the yeasts used for the production of whisky, wine, and bread. In a comparison with six baking strains, strain AK 46 possessed less leavening ability in dough with and without addition of 5% sucrose (based on the weight of flour) but a high ability in sweet dough containing 30% sucrose. The activities of the two enzymes α-glucosidase and invertase, which are related to dough fermentation, were lower than those in the other strains. A baking test showed that strain AK 46 was applicable for breadmaking using the straight dough and sponge dough... |
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Palavras-chave: Baker's yeast; Leavening; Dough; SUC gene; Invertase. |
| Ano: 2010 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2963 |
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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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| Oda, Y; Nakamura, K; Shinomiya, N; Ohba, K; 小田, 有二. |
| Kluyveromyces marxianus KD-15, called flex yeast, is a strain that is insensitive to catabolite repression and has the capacity to produce ethanol efficiently from a mixture of beet molasses and whey powder. When a fermentation test was conducted in 50 mL of a medium containing 200 mg mL-1 of sugar as sugar beet thick juice diluted with an arbitrary amount of crude whey, strain KD-15 produced over 99 mg mL-1 ethanol in all the media tested, and ethanol formation decreased in proportion to the volume of whey by K. marxianus NBRC 1963, the parental strain of KD-15, and Saccharomyces cerevisiae NBRC 0224, the reference strain for conventional ethanol production. Fermentation of thick juice diluted with whey alone by strain KD-15 at 30 °C initially proceeded... |
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Palavras-chave: Ethanol production; Flex yeast; Kluyveromyces marxianus; Beta vulgaris; Cheese whey. |
| Ano: 2010 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3143 |
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| 岡田, 舞; 渡邉, 彩; 松岡, 栄; 三浦, 俊治; 小田, 有二; 河合, 正人; OKADA, Mai; WATANABE, Aya; MATSUOKA, Sakae; MIURA, Toshiharu; ODA, Yuuji; KAWAI, Masahito. |
| The change in chemical compositions and fermentation characteristics of potato pulp with Amylomyces rouxii(APS) during ensiling were compared to those of potato pulp silage without additive (CPS). Amylomyces rouxii was added as a rice malt at the rate of 1% of fresh weight. APS and CPS were ensiled in separate 900 ml silos for 3，5，7，14，28，42 and 70 days. There were no differences in the CP content throughout the ensiling period in both silage. NDF and ADF contents decreased by 5 to 7% for 70 day storage in both silage. The starch content on dry matter basis decreased from 62.0% at day 0 to 52.7% and 54.8% at day 70 in APS and CPS，respectively，and the content of APS was lower than that of CPS from day 14 to 70. The pH of APS was lower (p<0.05) than that... |
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Palavras-chave: ポテトパルプサイレージ; 化学成分; 発酵品質; 乳酸生成糸状菌; Potato pulp silage; Chemical compositions; Fermentation characteristics; Amylomyces rouxii. |
| Ano: 2005 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3014 |
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| Registros recuperados: 26 | |
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