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Composition and Antioxidant Activity of Rice Fermented with Saccharifying Organisms from Asian Countries
http://hdl.handle.net/10091/17895
http://hdl.handle.net/10091/17895c4844c41-b592-4902-b476-b57674694c16
| 名前 / ファイル | ライセンス | アクション |
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Composition_Antioxidant_Activity_Rice_Fermented.pdf (476.0 kB)
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| Item type | 学術雑誌論文 / Journal Article(1) | |||||||||||||
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| 公開日 | 2014-09-19 | |||||||||||||
| タイトル | ||||||||||||||
| タイトル | Composition and Antioxidant Activity of Rice Fermented with Saccharifying Organisms from Asian Countries | |||||||||||||
| 言語 | ||||||||||||||
| 言語 | eng | |||||||||||||
| DOI | ||||||||||||||
| 関連識別子 | https://doi.org/10.3136/fstr.19.893 | |||||||||||||
| 関連名称 | 10.3136/fstr.19.893 | |||||||||||||
| キーワード | ||||||||||||||
| 主題 | surplus rice, fermented rice products, saccharifying organisms, composition, antioxidant activity | |||||||||||||
| 資源タイプ | ||||||||||||||
| 資源 | http://purl.org/coar/resource_type/c_6501 | |||||||||||||
| タイプ | journal article | |||||||||||||
| 著者 |
Inagaki, Shyuichiro
× Inagaki, Shyuichiro
× Kato, Takahiro
× Mori, Shizuka
× Fujita, Tomoyuki
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| 信州大学研究者総覧へのリンク | ||||||||||||||
| 氏名 | Fujita, Tomoyuki | |||||||||||||
| URL | http://soar-rd.shinshu-u.ac.jp/profile/ja.HNLhPUkh.html | |||||||||||||
| 出版者 | ||||||||||||||
| 出版者 | KARGER | |||||||||||||
| 引用 | ||||||||||||||
| 内容記述 | FOOD SCIENCE AND TECHNOLOGY RESEARCH. 19(5):893-899 (2013) | |||||||||||||
| 書誌情報 |
FOOD SCIENCE AND TECHNOLOGY RESEARCH 巻 19, 号 5, p. 893-899, 発行日 2013-09 |
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| 抄録 | ||||||||||||||
| 内容記述 | In recent years, more effective use of rice has become important because of an annual increase in surplus rice. We fermented rice in pure cultures of eight organisms (Aspergillus oryzae, Monaseus pilosus, Absidia corymbifera, Mucor circinelloides, Mucor racemosus, Rhizopus oligosporus, Rhizopus oryzae, and Saccharomycopsis fibuligera), which were isolated from molded rice and soybean products in Asian countries, and evaluated the composition and antioxidant activity of the products. Rice fermented with the two Rhizopus species had a high methanol extract yield, implying good fermentation properties. High saccharification and increased levels of total amino acids and total polyphenols were also found in Rhizopus-fermented rice samples. Ethyl acetate extracts of rice fermented with Ab. corymbifera and Mu. circinelloides had enhanced antioxidant activity compared to unfermented rice, and some fractions obtained from the extracts by high performance liquid chromatography exhibited high antioxidant activity. Based on these results, Ab. corymbifera, Mu. circinelloides, R. oligosporus, and R. oryzae are promising starter organisms for the development of new fermented rice products. | |||||||||||||
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| ISSN | ||||||||||||||
| 収録物識別子タイプ | PISSN | |||||||||||||
| 収録物識別子 | 1344-6606 | |||||||||||||
| 書誌レコードID | ||||||||||||||
| 収録物識別子タイプ | NCID | |||||||||||||
| 収録物識別子 | AA11320122 | |||||||||||||
| 権利 | ||||||||||||||
| 権利情報 | Copyright (c) 2013 Japanese Society for Food Science and Technology | |||||||||||||
| 出版タイプ | ||||||||||||||
| 出版タイプ | VoR | |||||||||||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||||||||
| WoS | ||||||||||||||
| URL | http://gateway.isiknowledge.com/gateway/Gateway.cgi?&GWVersion=2&SrcAuth=ShinshuUniv&SrcApp=ShinshuUniv&DestLinkType=FullRecord&DestApp=WOS&KeyUT=000326134300021 | |||||||||||||
