AN IMPROVED PROCESS OF MIRIN-MAKING USING SUPPLEMENTAL ENZYME PREPARATIONS AT A LIMITED CONCENTRATION OF ALCOHOL = UN PROCEDE AMELIORE DE FABRICATION DU MIRIN, UTILISANT DES PREPARATIONS ENZYMATIQUES SUPPLEMENTAIRES, A CONCENTRATION LIMITEE EN ALCOOLUCHIDA M; OYASHIKI H; NAGAHAMA G et al.1983; JOURNAL OF FERMENTATION TECHNOLOGY (OSAKA, 1977); ISSN 0385-6380; JPN; DA. 1983; VOL. 61; NO 3; PP. 247-252; BIBL. 7 REF.; 1 FIG./4 TABL.Article

IMPROVEMENT OF YIELD BY APPLICATION OF SOME COMMERCIAL ENZYME PREPARATIONS IN MIRIN-MAKING = AMELIORATION DU RENDEMENT DE LA FABRICATION DU MIRIN, PAR UTILISATION DE CERTAINES PREPARATIONS ENZYMATIQUES INDUSTRIELLESUCHIDA M; OYASHIKI H; NAGAHAMA G et al.1983; JOURNAL OF FERMENTATION TECHNOLOGY; ISSN 0385-6380; JPN; DA. 1983; VOL. 61; NO 2; PP. 127-134; BIBL. 5 REF.; 3 FIG./7 TABL.Conference Paper

IMPROVEMENT OF YIELD BY APPLICATION OF SOME COMMERCIAL ENZYME PREPARATIONS IN MIRIN-MAKING = AMELIORATION DU RENDEMENT PAR APPLICATION DE PREPARATIONS ENZYMATIQUES COMMERCIALES DANS LA FABRICATION DE MIRINUCHIDA M; OYASHIKI H; NAGA HAMA G et al.1983; JOURNAL OF FERMENTATION TECHNOLOGY (OSAKA, 1977); ISSN 0385-6380; JPN; DA. 1983; VOL. 61; NO 2; PP. 127-134; BIBL. 5 REF.Article

Mirin production from nonglutinous regular riceOYASHIKI, H; UCHIDA, M; HANAI, S et al.Journal of fermentation technology (Osaka. 1977). 1985, Vol 63, Num 4, pp 311-317, issn 0385-6380Article

Mirin-making at low alcohol concentration with Koji prepared with a new mutant of Aspergillus usamiiOYASHIKI, H; UCHIDA, M; OBAYASHI, A et al.Journal of fermentation technology (Osaka. 1977). 1988, Vol 66, Num 3, pp 333-339, issn 0385-6380Article

Mirin-making from Koji prepared with a mutant Aspergillus oryzae producing high activity of carboxypeptidaseOYASHIKI, H; UCHIDA, M; OBAYASHI, A et al.Journal of fermentation and bioengineering. 1989, Vol 67, Num 2, pp 87-91, issn 0922-338XArticle

Mirin making at low alcohol concentration with koji prepared with a new mutant of Aspergillus usamii = Fabrication de mirin à faible concentration en alcool, à partir de koji obtenu avec un nouveau mutant d'Aspergillus usamiiOYASHIKI, H; UCHIDA, M; OBAYASHI, A et al.Journal of fermentation technology (Osaka. 1977). 1988, Vol 66, Num 3, pp 333-339, issn 0385-6380Conference Paper

Immobilized glucose isomerase use in Mirin productionTAKAYAMA, T; OYASHIKI, H; SAKAI, A. T et al.Journal of food science. 1997, Vol 62, Num 2, pp 237-241, issn 0022-1147Article

Mirin-making from koji prepared with a mutant Aspergillus oryzae producing high activity of carboxypeptidase = Fabrication de mirin à partir de koji préparé avec un mutant d'Aspergillus oryzae ayant une forte activité carboxypeptidasiqueOYASHIKI, H; UCHIDA, M; OBAYASHI, A et al.Journal of fermentation and bioengineering. 1989, Vol 67, Num 2, pp 87-91, issn 0922-338XArticle

Mirin-making using long-life Kogi with low water contentOYASHIKI, H; UCHIDA, M; OBAYASHI, A et al.Journal of fermentation technology (Osaka. 1977). 1987, Vol 65, Num 6, pp 643-649, issn 0385-6380Article

Mirin-making using long-life koji with low water content = Fabrication de mirin à partir de koji à longue durée de conservation et à faible teneur en eauOYASHIKI, H; UCHIDA, M; OBAYASHI, A et al.Journal of fermentation technology (Osaka. 1977). 1987, Vol 65, Num 6, pp 643-649, issn 0385-6380Article

Mirin production from nonglutinous regular rice = Obtention de mirin à partir de riz non collantOYASHIKI, H; UCHIDA, M; HANAI, S et al.Journal of fermentation technology (Osaka. 1977). 1985, Vol 63, Num 4, pp 311-317, issn 0385-6380Article

Evaluation of conditions affecting productivity in the improved process of mirin-making = Evaluation des conditions affectant le rendement lors du procédé amélioré de fabrication du mirinUCHIDA, M; OYASHIKI, H; NAGAHAMA, G et al.Journal of fermentation technology (Osaka. 1977). 1984, Vol 62, Num 4, pp 315-320, issn 0385-6380Article

Evaluation of koji prepared with various mold for mirin-making = Evaluation du koji préparé à partir de différentes moisissures, quant à la fabrication du mirinOYASHIKI, H; UCHIDA, M; OBAYASHI, A et al.Journal of fermentation and bioengineering. 1989, Vol 67, Num 3, pp 163-168, issn 0922-338XArticle

Evaluation of conditions affecting productivity in the improved process of mirin-makingUCHIDA, M; OYASHIKI, H; NAGAHAMA, G et al.Journal of fermentation technology (Osaka. 1977). 1984, Vol 62, Num 4, pp 315-320, issn 0385-6380Article

An improved process of mirin-making using supplemental enzyme preparations at a limited concentration of alcoholUCHIDA, M; OYASHIKI, H; NAGAHAMA, G et al.Journal of fermentation technology (Osaka. 1977). 1983, Vol 61, Num 3, pp 247-252, issn 0385-6380Article

Screening for strains of Aspergillus oryzae that degrade carbamide for use in sake brewingOYASHIKI, H; UCHIDA, M; TAKAYAMA, T et al.Journal of fermentation and bioengineering. 1991, Vol 71, Num 2, pp 126-127, issn 0922-338X, 2 p.Article

A new assay method and evaluation of removal of protein in Mirin = Une nouvelle méthode de dosage pour l'évaluation du trouble protéique du mirinTAKAYAMA, T; OYASHIKI, H; UCHIDA, M et al.Journal of fermentation and bioengineering. 1989, Vol 68, Num 1, pp 49-51, issn 0922-338XArticle

A new assay method and evaluation of removal of protein in mirinTAKAYAMA, T; OYASHIKI, H; UCHIDA, M et al.Journal of fermentation and bioengineering. 1989, Vol 68, Num 1, pp 49-51, issn 0922-338XArticle

Relationship between enzyme efficiency and alcohol concentration in Mirin mash = Corrélation entre l'efficacité des enzymes et la concentration en alcool du moût MirinOYASHIKI, H; UCHIDA, M; HANAI, S et al.Journal of fermentation technology (Osaka. 1977). 1987, Vol 65, Num 5, pp 537-541, issn 0385-6380Conference Paper

Relationship between enzyme efficiency and alcohol concentration in mirin mashOYASHIKI, H; UCHIDA, M; HANAI, S et al.Journal of fermentation technology (Osaka. 1977). 1987, Vol 65, Num 5, pp 537-541, issn 0385-6380Article

Relationship between conditions for steaming rice and productivity in Mirin-making = Corrélation entre les conditions d'étuvage du riz et le rendement de la fabrication du MirinOYASHIKI, H; UCHIDA, M; HANAI, S et al.Journal of fermentation technology (Osaka. 1977). 1987, Vol 65, Num 5, pp 543-547, issn 0385-6380Conference Paper

Utilization of Koji prepared using a strain obtained by cell fusion between Aspergillus oryzae and Aspergillus usamii for mirin-makingOYASHIKI, H; FUKUI, A; UCHIDA, M et al.Journal of fermentation and bioengineering. 1989, Vol 68, Num 3, pp 210-212, issn 0922-338XArticle

Use of Koji prepared with a high citric acid producing mutant of Aspergillus usamii as a raw material for Saké brewingOYASHIKI, H; MURATA, K; HIRAI, N et al.Journal of fermentation technology (Osaka. 1977). 1988, Vol 66, Num 1, pp 111-115, issn 0385-6380Conference Paper

Utilization of koji prepared using a strain obtained by cell fusion between Aspergillus oryzae and Aspergillus usamii for mirin-making = Utilisation de koji préparé à partir d'une souche obtenue par fusion cellulaire entre Aspergillus oryzae et Aspergillus usamii, pour la fabrication de mirinOYASHIKI, H; FUKUI, A; UCHIDA, M et al.Journal of fermentation and bioengineering. 1989, Vol 68, Num 3, pp 210-212, issn 0922-338XConference Paper