Brewing, brewing technology (2Ha01–2Ha12)

○ Denotes Presenter.

  • 8:48　PC Check (12 min)

Moderators: Hiroshi Kitagaki, Atsushi Kurahashi

  • 9:00 (2Ha01)
    Koji glycosylceramide commonly contained in Japanese fermented foods improves obesity.
    …… ○Hiroshi Kitagaki1, Hiroshi Hamajima1, Susumu Mitsutake1, Masaru Tanaka2, Miyuki Miyagawa1, Megumi Nishimukai3, Tsuyoshi Nakamura4, Teruyoshi Yanagita5, Jiro Nakayama2, Koji Nagao1 (1Fac. Agric., Saga Univ.,2Fac. Agric., Kyushu Univ.,3United Grad. Sch. Agric. Sci., Iwate Univ.,4Fukuoka Womens’ College,5Nishikyushu University)
     
  • 9:12 (2Ha02)
    Effect of koji glycosylceramide on the intestinal bacteria
    …… ○Mayu Nagadome1, Mayuko Sakamoto1, Miyuki Miyagawa1, Yuka Kitajima1, Tsuyoshi Nakamura2, Jiro Nakayama3, Hiroshi Kitagaki1 (1Grad. Sch. Agric., Saga Univ.,2Fukuoka women’s Univ.,3Grad. Sch. Agric., Kyushu Univ.)
     
  • 9:24 (2Ha03)
    Structural determination of anti-inflammatory substance derived from red yeast rice.
    …… ○Kanae Kohama1, Mayuko Sakamoto1, Keisuke Tsuge2, Hiroyuki Fukami3, Young-Soo Kim3, Hiroshi Kitagaki1 (1Fac. Agric., Saga Univ.,2Industrial Technology Center of Saga prefecture,3KOBAYASHI Pharmaceutical Co., Ltd.)
     
  • 9:36 (2Ha04)
    Koji amazake contains ingregients suppressing the postprandial increase in blood glucose and insulin level
    …… ○Atsushi Kurahashi1, Ayana Nakamura1, Yoshifumi Oguro1, Kenichi Watanabe2, Nobuhiro Ozaki3, Hiroshi Goto4, Masao Hirayama4 (1R&D Dept. Hakkaisan Brewery Co. LTD.,2Grad. Sch. Med. Dent. Sci. Niigata Univ.,3Niigata Assoc. of Occ. Health, Inc.,4Niigata Bio-Res. Park Inc.)
     
  • 9:48 (2Ha05)
    Development of the egg-koji
    …… ○Takuro Nakagawa1, Hideyuki Yamashita1, Tetsuya Miyamoto2 (1Higuchi Matsunosuke Shoten Co. Ltd,2Kewpie Corp.)
     
  • 10:00 (2Ha06)
    Development of delicious Koji-aged egg yolks.
    …… ○Tetsuya Miyamoto, Akihiko Kihara, Hiroyuki Shidara (Kewpie Corp.)
     
  • 10:12　Break & PC Check (12 min)

Moderators: Kenji Ozeki, Ken-Ichi Kusumoto

  • 10:24 (2Ha07)
    Method for brewing α-EG and resistant protein rich doburoku
    …… ○Masaya Takahashi, Hitomi Uchikawa, Masayuki Machida, Kenji Ozeki (Genome Biotechnol. Lab., Kanazawa Inst. Technol.)
     
  • 10:36 (2Ha08)
    Effect of α-EG contained in sake extract on collagen in the dermal layer
    …… ○Keiichi Mitani, Yuki Oura, Haruka Harada, Shinsuke Nerome, Shinya Okuda, Takayuki Bogaki (Gen. Res. Lab., Ozeki Corp.)
     
  • 10:48 (2Ha09)
    Brain function improving effect of the sweetpotato shochu derived ingredients
    …… ○Cho Sho, Kuniaki Kawano, Ken-ichi Iwai (Kirishima Shuzo)
     
  • 11:00 (2Ha10)
    Vinegar production using cow’s milk whey and its functional analysis
    …… ○Yusuke Kawamata1, Mamoru Wakayama1, Junji Hayashi2, Yosuke Toyotake1 (1Grad. Sch. Life Sci., Ritsumeikan Univ.,2Fac. Bioresource., Tokushima Univ.)
     
  • 11:12 (2Ha11)
    D-amino acids productivity of lactic acid bacteria isolated from fermentation broth of rice black vinegar -during the aging process
    …… ○Naoko Hoshi1, Akira Fujii2, Kazunori Hashiguchi2, Masanobu Nagano2, Masafumi Kameya1,3, Hiroyuki Arai1,3, Masaharu Ishii1,3 (1Grad. Sch. Agric. Life Sci., Univ. Tokyo,2Sakamoto Kurozu, Inc.,3CRIIM, Univ. Tokyo)
     
  • 11:24 (2Ha12)
    Construction and release of a fermented food database
    …… ○Ken-Ichi Kusumoto, Yukio Magariyama (NARO(NFRI))

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