云南高校图书馆联盟文献共享服务平台- KOJI

KOJI: 作品数：13被引量：8H指数：2; 导出分析报告; 相关领域：轻工技术与工程化学工程更多>>; 相关作者：杨祺田宏根王琼王学强潘利萍更多>>; 相关机构：新疆师范大学苏州浪潮智能科技有限公司北京浪潮数据技术有限公司北京易捷思达科技发展有限公司更多>>; 相关期刊：《Food Bioscience》《Aquaculture and Fisheries》《数学的实践与认识》《Advances in Microbiology》更多>>; 相关基金：河南省自然科学基金国家自然科学基金更多>>

Advances in Research of Preparation and Application of Pure Functional Yaoqu by Adding Traditional Chinese Medicine: 《Asian Agricultural Research》2025年第1期31-34,共4页Yingying ZHAO Pingping HAO Wenxue ZHANG Yuwen PENG Yao XIAO; Supported by International Cooperation Project of National Key Research Program"Research on Expression Regulation of Key Genes of Characteristic Microorganisms in Chinese and Japanese Koji and Quality Improvement of Chinese Distiller's Yeast" (2018YFE0127400);Open Project of National New Antibiotic Culture Collection and Management Center of Chengdu University"Analysis of Physical and Chemical Characteristics of Liquor Koji and Screening of Functional Microorganisms" (CCSIIA202202).; This paper introduces the origin and research status of traditional Yaoqu(Chinese medicinal koji)in China,and advances in the research of preparation and development of pure functional Yaoqu.The study results showed t...; 关键词：Yaoqu(Chinese medicinal koji) Chinese medicinal herbs Health care STRAIN

Effects of microbial succession on the dynamics of flavor metabolites and physicochemical properties during soy sauce koji making: 《Food Bioscience》2023年第3期1345-1353,共9页Linli Zhang Shijin Xiong Tonghao Du Muyan Xiao Zhen Peng Mingyong Xie Qianqian Guan Tao Xiong; supported by National Natural Science Foundation of China(Project No.32160547);Basic and Applied Basic Research Foundation of Guangdong Province(Project No.2021B1515120042);Vegetable Industry Technology System Post Expert Project of Jiangxi Province(Project No.JXARS-06);Nanchang University High Value Patent Cultivation Program.; Koji making is a crucial stage of soy sauce production that affects the later fermentation efficiency and final product quality.However,little is understood about the dynamics and roles of microbiota throughout the ko...; 关键词：Koji making Microbial succession Physicochemical properties Flavor metabolites Correlation analysis

Characteristics of the soy sauce taste and koji enzyme profiles as affected by soybean traits被引量：1: 《Food Bioscience》2023年第3期2773-2781,共9页Yimin Chen Mouming Zhao Yunzi Feng; National Key R&D Program of China(Nos.2022YFD2101203);the National Natural Science Foun-dation of China(Nos.22278154);the Natural Science Foundation of Guangdong Province,China(Nos.2023A1515012331)for their finan-cial supports.; Soybean is the main raw material for soy sauce fermentation and has a significant impact on the quality of soy sauce.Understanding the impact of soybean traits on the soy sauce quality is important for the development...; 关键词：Soy sauce SOYBEAN Raw material Enzyme profiles FLAVOR

Isolation,identification and application of Aspergillus oryzae BL18 with high protease activity as starter culture in doubanjiang(broad bean paste)fermentation: 《Food Bioscience》2023年第1期248-257,共10页Chengtuo Niu Xianlei Xing Xiaohong Yang Feiyun Zheng Chunfeng Liu Jinjing Wang Qi Li; supported by the funding of National Natural Science Foundation(No.32272282);National Key R&D Program of China(No.2018YFD0400403);Key Laboratory of Industrial Biotechnology and Ministry of Education(No.KLIB-KF202104).; This study aimed to obtain an Aspergillus oryzae strain with high protease activity and to evaluate its potential to apply as starter culture in bean-based fermented foods(BBFFs)production using doubanjiang fermentati...; 关键词：A.oryzae BL18 Doubanjiang Koji-making FERMENTATION Proteases Safety

Comparison and application of the extraction method for the determination of enzymatic profiles in matured soybean koji被引量：2: 《Food Bioscience》2022年第5期361-368,共8页Yifan Tian Yunzi Feng Mouming Zhao Guowan Su; supported by the National Natural Science Foundation of China under Grant no.31972065;the Key R&D Program of Guangdong Province of China under Grant no.2020B020226009;the Natural Science Foundation of Guangdong Province of China under Grant no.2019B1515120053.; In this study,two methods of extracting crude enzymes from soy sauce koji were compared to investigate the effect of replacing the buffer extraction with distilled water extraction by measuring the enzyme activity.Res...; 关键词：Soy sauce Enzyme profiles Extraction method SENSORY CORRELATION

Influences of salt and koji contents on chemical properties of fish sauce from tilapia frames: 《Aquaculture and Fisheries》2022年第1期67-73,共7页Bootsarin Auttanak Piyanan Chomnawang Kannika Huaisan Kaewta Sootsuwan Channarong Chomnawang; Influences of salt(5%-20%w/w of digested material)and soybean koji(3%-10%w/w of digested material)on chemical properties of fish sauce from tilapia frame after 4 months’fermentation using response surface methodology...; 关键词：Fish sauce Tilapia frames FERMENTATION KOJI

设计改变世界创造美好未来——访欧特克公司亚太区数字制造销售总监Koji Tsujino、欧特克数字制造区域销售经理游波被引量：1: 《制造技术与机床》2017年第6期40-41,共2页陈钢; 说到AutoCAD,想必大家都耳熟能详,AutoCAD软件可谓是欧特克在软件行业的第一场革命,它将制图带入了个人计算机时代。多年来,欧特克在制造业中的并购动作频繁,如2008年时欧特克收购Moldflow,又在2014年收购Delcam,在这一过程中欧特克致...; 关键词：欧特克 KOJI Tsujino 销售总监区域销售数字制造 DELCAM CIMT 计算机时代智能制造产品质量

Extension of Chronological Life in Saccharomyces cerevisiae under Ethanol Stress by Thermally Processed Rice Koji Extracts: 《Advances in Microbiology》2016年第9期575-589,共15页Chizuru Yamaoka Osamu Kurita; The effect of thermally processed rice koji extracts on survival of yeast Saccharomyces cerevisiae was examined in comparison with non-heated koji extract. In chronological life span (CLS) tests on high-sugar fermenta...; 关键词：Saccharomyces cerevisiae Koji Extracts Life Span Maillard Reaction HISTIDINE

随机Dirichlet级数在半平面上的增长性: 《数学的实践与认识》2015年第1期309-316,共8页王琼杨祺杨锦华田宏根; 国家自然科学基金(11461070); 研究了半平面上随机Dirichlet级数的增长性.应用Knopp-Kojima的方法,得到了两类随机Dirichlet级数关于型的三个结果.; 关键词：随机DIRICHLET级数型 knopp—Kojima方法

右半平面上有限正级Dirichlet级数: 《南阳师范学院学报》2013年第12期1-5,共5页王学强; 河南省自然科学基金研究项目(No.112300410300); 用Knopp-Kojima方法研究了右半平面上有限正级Dirichlet级数关于其型函数的增长性,得到了级数系数与增长级的型函数的关系的结果.; 关键词：DIRICHLET级数 Knopp—Kojima方法增长性型函数

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