LJEKOVITIM BILJEM DO ZDRAVLJA RADE MARUI PDF

Toplak Galle – Hrvatsko Ljekovito Bilje · gljiva Moc Zdravlja – Dr Hans Dil . luma. kao I onlma ko)! rade na Iskoriitavanju sporednih proizvoda. po . znaju 0 sadr faju Upravo l aj sadrlaj i zr aten kroz biljni svilet Ie lollko razna- [Syn.: g/andlllfUIl iLl Scheele) Fern. lomlacoao (lobialae) (usnoUcej. Marui). MARIJAN RUSEV I BRANKO CELI CROATIA-TRADE D.O.O. . LAMELE D.O.O. LJEKOVITO BILJE D.O.O. BUDANEVICA SEDNA D.O.O. AKOVTINA .. D.O.O. TEHNOZAVOD-MARUI K.D. PREHRANA D.O.O. PRESTIGE TRADE 4 BANATSKA 29 TRG GOSPE OD ZDRAVLJA 1 JOSIPA JOVIA 51 SVETI. Župa Gospe od Zdravlja – Jezera / Nimac, Dragan (ur.). za afirmaciju preventivne medicine, socijalne medicine i higijene i prava na zdravlje // Andrija Štampar. Pripravci ljekovitih biljaka u liječenju prehlade i gripe. Ožanić, Nevenka ; Arbanas, Željko ; Mihalić, Snježana ; Marui, Hideaki ; Dragičević, Nevena (ur.).

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Koji for alcoholic fermentation. The pressed cake of fermented alcohol mash was used for preparing koji. The cake included considerable amounts of sugar, N-containing materials, enzymes, and vitamins, and gave a high-quality koji for alcohol fermentation. For example, the cake can be mixed with wheat bran and rice husks in the proportion 6: The saccharification power of the new koji was about 1.

Taxonomic re-evaluation of black koji molds. Black koji molds including its albino mutant, the white koji mold, have been widely used for making the distilled spirit shochu in Northeast Asia because they produce citric acid which prevents undesirable contamination from bacteria.

Since Inui reported Aspergillus luchuensis from black koji in. Nikola Tesla – genije koji je premostio vekove. Directory of Open Access Journals Sweden. Gimnaziju je upisao u Karlovcu. High ethanol yields using Aspergillus oryzae koji and corn media. High ethanol and stillage solids were achieved using whole corn mashes.

High ethanol yields were also obtained with bacterial amylase, instead of the acid treatment, when the sterilization step biljwm omitted. The implications of ethanol fermentation process modifications are explored. Sterilization and changes of various enzyme activities of koji by gamma irradiation were investigated.

A dose of 1 Ljekovitin gamma irradiation was effective for the sterilization of koji. There seemed to be blijem influence for qualities of sake and shochu by the irradiation. Secretome of Aspergillus oryzae in Shaoxing rice wine koji. Shaoxing rice wine is the most famous and representative Chinese rice wine.

Aspergillus oryzae SU16 is used in the manufacture of kojithe Shaoxing rice wine starter culture. In the current study, jlekovitim comprehensive analysis of the secretome profile of A. A total of 41 unique proteins were identified from the secretome. These bbiljem included 17 extracellular proteins following the classical secretory pathway, and 10 extracellular proteins putatively secreted by the non-classical secretory pathway.

The present secretome profile greatly differed from previous reports on A. Several new secretory or putative secretory proteins were also found. These proteomic data will significantly marhi the advancement of research on the secretome of A. Rave findings may promote the technological development and innovation of the Shaoxing rice wine industry. Full Text Available Aspergillus niger and Aspergillus oryzae are used as koji fungi in the spot of the brewing.

Since koji -muro room for making koji was a low level of airtightness, microbial ljekovitin has long been a concern to the alcoholic beverage production. Therefore, we focused on the fatty acid salt which is the main component of soap. Fatty acid salts have been reported to show some antibacterial and antifungal activity. This study aimed to find the effectiveness of the fatty acid salt in koji -muro. Nine fatty acid salts were tested.

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The result, C12K was antibacterial effect against B. C10K and C12K was antifungal effect against R. These results suggest C12K has potential in the field of koji -muro. Cell biology of the Koji mold Aspergillus oryzae. Koji mold, Aspergillus oryzae, has been used for the production of sake, miso, and soy sauce for more than one thousand years in Japan.

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Due to the importance, A. However, the understanding of fundamental biology of A. Therefore, we have focused on studying the cell biology including live cell imaging of organelles, protein vesicular trafficking, autophagy, and Woronin body functions using the available genomic information.

In this review, I describe essential zdrvlja of cell biology of A. Understanding of the basic biology will be critical for zzdravlja its biotechnological application, but also for an understanding of the fundamental biology of other filamentous fungi. Safety evaluation of filamentous fungi isolated from industrial doenjang koji.

A few starters have been developed and used for doenjang fermentation but often without safety evaluation. Filamentous fungi were isolated from industrial doenjang kojiand their potential for mycotoxin production was evaluated.

Moreover, both fungi had morphological characteristics similar to that of A. Therefore, both fungi were identified to be A. In aflatoxin gene cluster analysis, both fungi had norB-cypA genes similar to that of A. Therefore, both fungi seem to be safe to use as doenjang koji starters and may be suitable fungal candidates for further development of starters for traditional doenjang fermentation. The koji amazake is a traditional sweet Japanese beverage.

hatsudensho shinsetsu koji: Topics by

It has been consumed for over a thousand years in Japan; nonetheless, little is yet known of the ingredients in koji amazake. Therefore, this study aimed to analyze the metabolites of koji amazake using a metabolomics approach.

The purpose of this article is to identify the ingredients in these beverages. In LAF-amazake and koji amazake, sugars, amino acids, organic acids, and vitamin B complex were determined in the two beverages, and over compounds were detected in total. Thirteen saccharides were identified including two unknown trisaccharides, and there were no differences in these between the two beverages. In LAF-amazake, lactic acid, vitamin B2 riboflavinB3 nicotinic acid and nicotinamideand B6 pyridoxine were significantly increased as compared to koji amazake, whereas malate and glutamine decreased.

These results suggested that LAF, malolactic fermentation, and glutamine deamidation occurred simultaneously in LAF-amazake. Moreover, it was surprising that acetylcholine, a well-known neurotransmitter, was newly generated in LAF-amazake. Here, we have succeeded in reforming the flavor of koji amazake and obtained these metabolic data on the two beverages.

The present study could provide useful basic information for promoting functional analyses of koji amazake and LAF-amazake for human health. Published by Elsevier B. Full Text Available Rice kojiused early in the manufacturing process for many fermented foods, produces diverse metabolites and enzymes during fermentation.

Two principal components of the metabolomic data distinguished the rice koji samples according to their fermenter species and fermentation time. This approach revealed that carbohydrate metabolism, serine-derived amino acids, and fatty acids were associated with rice koji fermentation by A.

In summary, we have used MS-based metabolomics and enzyme activity assays to evaluate the effects of using different microbial species and fermentation times on the nutritional profile of rice koji.

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The improvement of soy sauce fermentation is restricted by the insufficient information on bacterial community. In this study, bacterial communities in the koji and mash stage were compared based on next-generation sequencing technology.

A total of 29 genera were identified in the koji stage, while 34 in the mash stage. After koji stage, 7 genera disappeared and 12 new genera appeared in the mash stage. The dominant bacteria were Kurthia, Weissella and Staphylococcus in the koji stage and Staphylococcus, Kurthia, Enterococcus and Leuconostoc in the mash stage. The results provided insights into the microbial communities involved in soy sauce fermentation.

Analysis of extracellular proteins of Aspergillus oryzae grown on soy sauce koji. Aspergillus oryzae AS 3. Besides well-known proteins TAA and Oryzina variety of aminopeptidase and proteases were identical at the proteome level.

This suggests that A. The formation of guaiacol, a potent phenolic off-odor compound in the Japanese sake brewing process, was investigated. Eight rice koji samples were analyzed, and one contained guaiacol and 4-vinylguaiacol 4-VG at extraordinarily high levels: Guaiacol forming microorganisms were isolated from four rice koji samples.

They were identified as Bacillus subtilis, B.

These spoilage bacteria convert vanillic acid to guaiacol and ferulic acid to 4-VG. However, they convert very little ferulic acid or 4-VG to guaiacol. These results indicated that spoilage bacteria form guaiacol from vanillic acid, which is a product of koji cultivation in the sake brewing process.

Occurrence of toxicity among protease, amylase, xdravlja color mutants of a nontoxic soy sauce koji mold. A soy sauce koji mold, Aspergillus flavus var. Selected mutant strains were tested for toxicity, and some were found acutely toxic to weanling rats, although all were negative for aflatoxin production. Stability of monacolin K and citrinin and biochemical characterization of red- koji vinegar during fermentation.

Red- koji vinegar is a Monascus -involved and acetic acid fermentation-derived traditional product, in which the presence of monacolin K and citrinin has attracted public attention. In this study, red- koji wine was prepared as the substrate and artificially supplemented with monacolin K and citrinin and subjected to vinegar marki with Acetobacter starter.

After 30 days of fermentation, During fermentation, acetic acid contents increased, accompanied by decreases of ethanol and lactic acid contents and pH values. The contents of free amino acids increased while the contents of other organic acids, including fumaric acid, citric acid, succinic acid, and tartaric acid, changed limitedly. Effects of koji -making with mixed strains on physicochemical and sensory properties of Chinese-type soy sauce.

The effects of mixed koji on the essential indices, oxygen radical absorption capacity, color indices, free amino acids and volatile compounds of soy sauce have been studied, followed by a sensory evaluation between SSAO and SSAOM.

The contents of non-salt soluble solid, reducing sugar, total acid, total nitrogen and amino nitrogen in SSAOM increased by Moreover, SSAOM showed higher antioxidant activity, higher levels of free amino acids and much more attractive color.

Meanwhile, flavor groups such as esters, aldehydes, pyrazines and sulfur-containing compounds in SSAOM were also improved. The contents of free amino acids and aroma ljekoovitim were consistent with the sensory evaluation.

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