The 20th International Biotechnology Symposium and Exhibition (IBS2026)
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Presentation Information

12:10 PM - 1:00 PM JST(3:10 AM - 4:00 AM UTC)

[P02-179]Reducing koji making time enables the production of imo-shochu enriched with fruits-like aroma

○Haoyu Zhu1, Yumiko Yoshizaki1, Mizuki Watanabe1, Yuta Anan1, Taiki Futagami1, Hisanori Tamaki1, Kazunori Takamine1 (1. Kagoshima Univ. (Japan))

Keywords:

Imo-shochu,koji making time,enzymatic activity,amino acids,volatile component

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