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2004•JOURNAL OF THE BREWING SOCIETY OF JAPANOpen access

Properties of Cellulases Produced by Aspergillus oryzae and its Effect on Sake Moromi Fermentation

Yu-ichi YAMANE, Hisashi Fukuda, Shigeaki MIKAMI, Yasuzo KIZAKI, Saburo WAKABAYASI

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Abstract

[in Japanese]

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[in Japanese]

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Available abstract

[in Japanese]

Key concepts: Aspergillus oryzae, Fermentation, Cellulase, Aspergillus, Food science, Chemistry, Microbiology, Biochemistry

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