Production of Koji by Black-Skin-Red-Koji

2011 ◽  
Vol 236-238 ◽  
pp. 2748-2752
Author(s):  
Shang Ling Fang ◽  
Yu Fang Yang ◽  
Da Zhen ◽  
Mao Bin Chen
Keyword(s):  
Aspergillus Niger ◽  
Wine Yeast ◽  
Process Conditions ◽  
Rice Wine ◽  
Optimal Process ◽  
Chinese Rice Wine ◽  
Black Skin ◽  
Orthogonal Tests

In order to improve the quality of the black-skin-red-kojo, the Chinese rice wine yeast was introduced in the koji-making process，and adjusted the proportion of Monascusand Aspergillus niger and optimized the water content．Effects of different factors on the quality of the koji were investigated and the optimal process conditions were obtained through the orthogonal tests.

scholarly journals Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation

2021 ◽  
Author(s):  
Guangfa Xie ◽  
Huajun Zheng ◽  
Zheling Qiu ◽  
Zichen Lin ◽  
Qi Peng ◽  
...  
Keyword(s):  
Bacterial Diversity ◽  
Wine Fermentation ◽  
Rice Wine ◽  
Chinese Rice Wine

Effect of Temperature and Cooling Rate on the Microstructures of 35MnB and 25Mn Tubes during Heat Treatment

2016 ◽  
Vol 866 ◽  
pp. 196-200
Author(s):  
Sun Ho Jung ◽  
S. Lee ◽  
J. Lee
Keyword(s):  
Heat Treatment ◽  
Cooling Rate ◽  
Process Condition ◽  
Effect Of Temperature ◽  
Process Conditions ◽  
Optimal Process ◽  
Steel Tubes ◽  
Band Structures ◽  
Mechanical Quality

Band structures with pearlite and ferrite aligned as stripes can be created during the heat treatment of carbon steel. Since band structures undermine the mechanical quality of end products, it is highly important to select a process condition that will not create band structures as a result of heat treatment. This study verified the effect of temperature and cooling rate on the creation of band structures during heat treatment of 35MnB and 25Mn steel tubes for drive shafts and also considered the optimal process conditions to remove band structures or prevent their creation. The experimental results suggest that, during heat treatment of 35MnB and 25Mn steel tubes, it is most effective to ensure a cooling rate faster than furnace cooling in order to prevent band structures.

scholarly journals Effect of Chinese rice wine on proteolytic characterization originating from endogenous proteases in topmouth culter ( Culter alburnus)

2018 ◽  
Author(s):  
Xiaoli Liu ◽  
Zhaohui Wei ◽  
Linlin Fan ◽  
Da'e Ge ◽  
Fan Wang ◽  
...  
Keyword(s):  
Total Phenolics ◽  
Rice Wine ◽  
Chinese Rice Wine ◽  
Texture Profile ◽  
Total Antioxidant ◽  
Culter Alburnus ◽  
Phenolics Content ◽  
Endogenous Proteases

In this study we investigated the influence of rice wine (Jinbiao, Yinbiao, Wunianchen, Nv’erhong) on the activity of endogenous proteases, myofibrillar degradation and quality characteristics in topmouth culter muscle. Rice wines had pH of about 4.3, and micromolar level of calcium ions. Nv’erhong (NEH) had the highest total phenolics content, while Wunianchen (WNC) showed the strongest total antioxidant capacity. WNC showed the considerable inhibitory action on the endogenous proteases, and delayed the degradation of myosin heavy chain and α-actinin, which occurred more quickly in other groups, especially in blank and alcohol controls. Total volatile base nitrogen production and texture profile for the fish fillets confirmed the improvement role of rice wine on the quality. In general, rice wine can inhibit the endogenous proteases and reduce the extent of myofibrillar degradation on the combined role of acidic pH and antioxidative components, resulting in the maintaining of good quality of the fish.

scholarly journals Isolation of a haploid from an industrial Chinese rice wine yeast for metabolic engineering manipulation

2013 ◽  
Vol 119 (4) ◽  
pp. 288-293 ◽  
Author(s):  
Dianhui Wu ◽  
Xiaomin Li ◽  
Chao Shen ◽  
Jian Lu ◽  
Jian Chen ◽  
...  
Keyword(s):  
Metabolic Engineering ◽  
Wine Yeast ◽  
Rice Wine ◽  
Chinese Rice Wine

scholarly journals Feedback inhibition of the prephenate dehydratase from Saccharomyces cerevisiae and its mutation in huangjiu (Chinese rice wine) yeast

LWT ◽  
2020 ◽  
Vol 133 ◽  
pp. 110040
Author(s):  
Shuangping Liu ◽  
Qilin Yang ◽  
Jieqi Mao ◽  
Mei Bai ◽  
Jiandi Zhou ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Feedback Inhibition ◽  
Wine Yeast ◽  
Rice Wine ◽  
Chinese Rice Wine ◽  
Prephenate Dehydratase
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