[Oral Session] Brewing, brewing technology

○ Denotes Presenter.

  • 13:54　PC Checking time

Moderators: Atsushi Kurahashi, Kenji Ozeki

  • 14:06 (2Cp01)
    Growth and acid resistance of Lactic acid bacteria grown in the skim milk and the soy milk.
    ……○Han Wang, Tomohiko Nishino (Grad. Sch. Bionics., Tokyo Univ. Technol.)
     
  • 14:18 (2Cp02)
    Evaluation of bread using freeze tolerant yeast, Zygosaccharomyces rouxii
    ……○Kazuki Morimoto, Masaaki Konishi (Kitami Inst. Technol.)
     
  • 14:30 (2Cp03)
    High pressure inactivation behavior of sake yeast for pressure regulated fermentation technology of sake
    ……○Kazuki Nomura, Chihiro Kataoka, Saori Ujiie, Akinori Iguchi, Toru Shigematsu (Fac. Appl. Life Sci., Niigata Univ. Pharm. Appl. Life Sci.)
     
  • 14:42 (2Cp04)
    The effect of water soaking in red koji making
    ……○Chuantao Zeng1, Yumiko Yoshizaki2, Kayu Okutu2, Taiki Futagami2, Hisanori Tamaki2, Kazunori Takamine2 (1United. Grad. Sch. Agric. Sci., Kagoshima Univ.,2Agric., Kagoshima Univ.)
     
  • 14:54 (2Cp05)
    The significance of solid-state saccharification process in Xiaoqu-Mijiu production
    ……○Xuan Yin1, Yumiko Yoshizaki2, Makoto Ikenaga2, Kayu Okutsu2, Taiki Futagami2, Hisanori Tamaki2, Kazunori Takamine2 (1United. Grad. Sch. Agric. Sci., Kagoshima Univ.,2Agric., Kagoshima Univ.)
     
  • 15:06 (2Cp06)
    Japanese sake co-brewed by Antarctic Basidiomycetous yeast and sake yeast
    ……○Masaharu TSUJI1, Tamotsu HOSHINO2 (1NIPR,2BRI. AIST)
     
  • 15:18　PC Checking time

Moderators: Masaaki Konishi, Yumiko Yoshizaki

  • 15:30 (2Cp07)
    Analysis of rice storage proteins in bed of sake lees for Narazuke
    ……○Minori Numamoto, Takako Nakamura, Takehiro Masumura (Grad. Sch., Life Environ. Sci., Kyoto Pref. Univ.)
     
  • 15:42 (2Cp08)
    Effect of collagen score on alpha-EG fermentations as internal beauty material
    ……○Masaki Mitsui1, Kasumi Endo2, Daiki Yokota2, Tomoki Kaze2, Koji Tokuda3, Yuko Shiotani3, Masayuki Machida1, Shinichi Ohashi1, Kenji Ozeki1 (1Genome Biotechnol. Lab., Kanazawa Inst. Technol.,2Dept. Appl. Biosci.,KIT,3Shata Syuzo)
     
  • 15:54 (2Cp09)
    Study of it functionality in shochu brewing from ginjyo cake.
    ……○Masaya Takahashi1, Haruka Yokoyama1, Tika Yoshida1, koji Tokuda2, Kenji Ozeki1 (1Genome Biotechnol. Lab., Kanazawa Inst. Technol.,2Shata Shuzo)
     
  • 16:06 (2Cp10)
    Effect of intake of amazake on skin barrier functions in healthy adult women subjects
    ……○Manami Ueda1, Manabu Kitagawa1, Seiki Itou1, Yamamoto Tetsuro2, Sumio Kondo3 (1Marukome Co.,Ltd.,2TTC Co.,Ltd.,3Medical Corporation Kensho-kai, Fukushima Healthcare Center)
     
  • 16:18 (2Cp11)
    The verification study for safety evaluation of koji amazake overdose in humans
    ……○Atsushi Kurahashi1, Yoshikazu Yonei2 (1R&D Dept. Hakkaisan Brewery Co., Ltd.,2Grad. Life Med. Sci., Doshisha Univ.)

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