[P004] Poster

1:00 PM - 1:50 PM JST(4:00 AM - 4:50 AM UTC)

[P02-156] EFFECTS OF ORGANIC ACIDS ON KOJI PRODUCTION IN SHOCHU BREWING

○Hieu Minh Dang¹, Yumiko Yoshizaki^1,2, Haoyu Zhu¹, Taiki Futagami^1,2, Hisanori Tamaki^1,2, Kazunori Takamine^1,2 (1. Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan (Japan), 2. United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan (Japan))

Keywords:

shochu,koji,citric acid,acid-stable α-amylase,saccharification,fermentation,fruity aroma

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