rhizopus javanicus
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1997 ◽  
Vol 43 (2) ◽  
pp. 241-247 ◽  
Author(s):  
Tokumitsu OKAMURA ◽  
Noboru HORIE ◽  
Yoshiko MIYAZAKI ◽  
Masahiro OHSUGI

1996 ◽  
Vol 63 (3) ◽  
pp. 459-466 ◽  
Author(s):  
Chin-Wen Lin ◽  
Hsiao-Ling Chen

SummaryThe aim of this work was to develop new oriental style dairy products coagulated with culture filtrates from lao-chao, a traditional fermented rice product. The fermenting fungal cultures screened wereRhizopus javanicus, Rhiz. oryzae, Rhiz. chinensis, Rhiz. oligosporus, Aspergillus oryzae, Mucor racemosusand chiu-yao, a commercial starter. All the inocula liquefied a steamed glutinous rice base and produced culture filtrates with both milk-clotting and proteolytic activities. Of the fungal products tested,Rhiz. javanicuswas the most successful, producing a good yield of culture filtrate with the desired milk-clotting activity, and the resultant yogurt-like product was more acceptable to consumers than any except that from chiu-yao. The firmness was less acceptable, but this could be improved by using mixed pure cultures ofRhiz. javanicusandM. racemosus.


1988 ◽  
Vol 43 (10) ◽  
pp. 1355-1357 ◽  
Author(s):  
René Csuk ◽  
Brigitte I Glänzer

Abstract Several hydrolytic enzymes (porcine liver esterase, lipase from wheat germ type I, and the lipase from rhizopus javanicus) efficiently deacetylate laevoglucosane triacetate (2) with good regioselectivity into diacetylated laevoglucosane derivatives (3-5).


1984 ◽  
Vol 48 (1) ◽  
pp. 137-141 ◽  
Author(s):  
Margaret E. Treen-Sears ◽  
Stanley M. Martin ◽  
Bohumil Volesky
Keyword(s):  

1962 ◽  
Vol 8 (2) ◽  
pp. 92-98 ◽  
Author(s):  
Z. MINAMI ◽  
Y. IKEDA
Keyword(s):  

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