Masahisa Takeda
Junior college
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Publication
Featured researches published by Masahisa Takeda.
Journal of Food Science and Technology-mysore | 1988
Masahisa Takeda; Atumi Nakazato
Rhizopus属の糸状菌が生産する酸を清酒醸造に応用することを目的に,白米を原料とした液体培地で, Rhizopus属の糸状菌の通気培養試験を行った.生酸に最適な培地として,精米歩合(白米/玄米×100) 75%の白米9%,リン酸-カリウム0.1%,硫酸マグネシウム0,05%,塩化カルシウム0.05%の液体培地を設定した. 5l容量の容器(ジャーファメンター)に白米240gとミネラルを添加した溶液2.64lを加え, 120℃, 15分殺菌後, Rhizopus spp,を30℃で4日間の通気培養(回転数1200rpm,通気量4.0l/分)を行った. R. javanicus TUA055の培養後は,酸度が22～24mlで,有機酸組成はフマル酸10111～12327ppm,コハク酸2008～2478ppm,リンゴ酸1193～1706ppm,a-ケトグルタール酸732～925ppm,乳酸133ppm～486ppmであった.一方,乳酸生成株のR. tonkinensis TUA192の場合は,酸度が20.0ml,乳酸14671ppm,リンゴ酸124ppm,コハク酸77ppm,クエン酸27ppmであった.
Journal of the Society of Brewing, Japan | 1998
Atsumi Nakazato; Toshimori Kadokura; Kyoko Yamamoto; Tadashi Harayama; Moriya Ohkuma; Masahisa Takeda; Toshiaki Kudo; Takichi Kaneko
Journal of the Society of Brewing, Japan | 1992
Toshimori Kadokura; Koji Tanaka; Katsuji Takahashi; Atsumi Nakazato; Masahisa Takeda
Journal of the Society of Brewing, Japan | 1978
Kazuo Higashi; Masahisa Takeda; Tsuyoshi Naganuma; Atsumi Nakazato; Toraji Tsukahara
Journal of the Society of Brewing, Japan | 2007
Sachiko Nakamura; Toshimori Kadokura; Atsumi Nakazato; Masahisa Takeda
International Journal of Biological Macromolecules | 2000
Toshimori Kadokura; Takanori Ito; Shinya Takano; Atsumi Nakazato; Hiromi Hara; Seiki Watanabe; Toshiaki Kudo; Masahisa Takeda; Takichi Kaneko
日本生物工学会大会講演要旨集 | 1997
Masahisa Takeda; Toshimori Kadokura; Atumi Nakazato
Journal of the Society of Brewing, Japan | 1991
Toshimori Kadokura; Kohei Koizumi; Hisayo Saito; Atsumi Nakazato; Masahisa Takeda
Journal of the Society of Brewing, Japan | 1991
Toshimori Kadokura; Atumi Nakazato; Masahisa Takeda
Journal of Food Science and Technology-mysore | 1989
Masahisa Takeda; Atsumi Nakazato; Yoshie Sawanobori
