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Effects of koji Production and Saccharification Time on the Antioxidant Activity of amazake
amazake DPPH radical-scavenging activity lipid peroxidation inhibitory activity
2009/5/20
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 ...
Utilization of Spent Sawdust Matrix after Cultivation of Grifola frondosa as Substrate for Ethanol Production by Simultaneous Saccharification and Fermentation
ethanol Grifola frondosa lignocellulosic biomass
2009/5/20
Disposal of spent sawdust matrix (SSM) after cultivation of Maitake mushroom (Grifola frondosa) has been very problematic. In order to establish a new method of utilization, the feasibility of using S...
