Session Details

[3Ma01-10]Fermentation, Enzyme application

Fri. Aug 29, 2025 9:00 AM - 11:30 AM JST
Fri. Aug 29, 2025 12:00 AM - 2:30 AM UTC
Room M(5F 152)

[3Ma01]Emulsification and emulsion stability of pulverizing koji mycelium

*Wataru Urushibata1, Tetsuya Tetsuya Miyamoto1, Daisuke Kodama1, Taichi Shiraogawa1 (1. Kewpie Corporation)
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[3Ma02]Effect of oxygen concentration in the headspace of containers on yogurt containing bifidobacteria

*Yasuyuki Kuwano1, Aimi Tanaka1, Hinako Kasahara1, Hiroshi Maruyama1, Hajime Inoue1 (1. Morinaga Milk Industry Co.,Ltd.)
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[3Ma03]The influence of Maceration Conditions during Fermentation of Muscat Bailey A Hybrid Red Grapes on the Concentration of 4-Hydroxy-2,5-dimethyl-3(2H)-furanone

*Ryosuke MIYABARA1, Moeka AOKI1, Keisuke HIRATA1, Fumie WATANABE-SAITO1, Tohru OKUDA1, Masashi HISAMOTO1 (1. The Institute of Enology and Viticulture, University of Yamanashi)
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[3Ma04]Identification of Flavor-Contributing Components and Tenderizing Enzymes in Liquid Shio Koji

*Yui Toyama1, Eisaku Yamamoto1, Miho Suzuki2, Yuji Miyaguchi2 (1. Hanamaruki Foods Inc., 2. Ibaraki Univ.)
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[3Ma05]Cross-linked Polymerization and Physical Properties of Chicken Breast Muscle Protein by Oxidoreductase Treatment

*Hiroki Ueshima1, Koike Honami1, Tokishima Shinichi1, Kumazawa Yoshiyuki1 (1. Tokyo Univ. Pharm. &Life Sci)
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[3Ma06]Changes in the properties of egg white proteins by laccase treatment

*Honami Koike1, Tadokoro Mihori1, Tokishita Shinichi1, Kumazawa Yoshiyuki1 (1. Tokyo Univ. Pharm. & Life Sci.)
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[3Ma07]Development of food production method using enzymatic reduction of oxalic acid, formic acid and hydrogen peroxide

*Naho Araya1, Yuto Kawamura1, Kyoko Iizaka (Morie)1, Junki Ogasawara1, Takashi Moriya1 (1. GODO SHUSEI Co., Ltd.)
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[3Ma08]Control of fermentation of specific aroma components in sake

*Masamichi Sugawara1, Jumpei Tanaka1, Takashi Kuribayashi1, Keigo Sato1, Yoshihito Nabekura1, Toshio Aoki1 (1. Niigata Prefectural Sake Research Institute)
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[3Ma09]Mycoprotein Production by Aspergillus oryzae Using Underutilized Food Resources from Shizuoka Prefecture

*Hayao Horiike1, Hideyuki Nagafusa1, Kanae Yamamoto1, Kana Ishibashi1, Daisuke Hagiwara2 (1. Industrial Research Institute of Shizuoka Prefecture, 2. University of Tsukuba・Faculty of Life and Environmental Sciences)
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[3Ma10]Evaluation of Antibacterial Activity of Koji mold (Aspergillus oryzae) as an Alternative Protein Source

*SUHYUN JEON1, Daisuke Hagiwara 2, Yutaka Kitamura3, Mito Kokawa3 (1. Univ. of Tsukuba, Agro-bio sci and tech., 2. Koji Labo Co., Ltd, 3. Univ. of Tsukuba, Life and env.)
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