Effect of culture and processing conditions on protease activity and production of free amino acids in Koji fungi.

Presentation information

Oral presentation

D 食品工学、加工、保蔵、バイオテクノロジー (Food Engineering, Process, Storage, and Biotechnology)

[3La] 発酵、酵素利用

Sat. Aug 31, 2024 9:00 AM - 11:30 AM Room L (2F N205)

Chair:Genta Kobayashi, Naoki Narisawa, Takashi Koyanagi

9:15 AM - 9:30 AM

*Jun Takayama¹, Urayama Shunichi², Daisuke Hagiwara², Yutaka Kitamura², Mito Kokawa² (1. University of Tsukuba, 2. Life and Environ., Univ. Tsukuba)

Keywords:Koji Meat, Protease activity, Amino acids, Storage

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