書誌事項
- タイトル別名
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- Syneresis Of Mizu-yokan (Soft Bean Jam Jelly) by <I>Bacillus</I> spp.
- Bacillusゾク サイキン ニ ヨル ミズ ヨウカン ノ リスイ
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説明
Physicochemical and microbiological investigation for syneresis of Mizu-yokan (Soft bean jam) revealed the conversion of saccharide in the components by a specific bacteria, Bacillus subtilis etc.; Mizu-yokan with syneresis over 30% was accompanied by the increases of glucose, fructose, maltose and maltotriose, and the formation of levan from sucrose in the components. These phenomena were also observed in the Mizu-yokan-inoculated cells of Bacillus spp. isolated from the spoiled samples, or in jam added to culture broth from which bacterial cells had been excluded by membrane filter, suggesting that the marked syneresis of Mizu-yokan derives from the action of Bacillus spp., bacteria in the raw materials.
収録刊行物
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- 日本食品微生物学会雑誌
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日本食品微生物学会雑誌 19 (3), 119-125, 2002
日本食品微生物学会
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詳細情報 詳細情報について
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- CRID
- 1390282679404309632
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- NII論文ID
- 10012188378
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- NII書誌ID
- AN10552871
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- ISSN
- 18825982
- 13408267
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- NDL書誌ID
- 6369427
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可