-
Hydrolysis (/haɪˈdrɒlɪsɪs/; from
Ancient Gr**** hydro- 'water', and lysis 'to unbind') is any
chemical reaction in
which a
molecule of
water breaks one...
- ニホンコウジカビ (日本麹黴), Hepburn:
nihon kōji kabi), is a mold used in East Asia to
saccharify rice,
sweet potato, and
barley in the
making of
alcoholic beverages such...
- wine in its
alcohol content and use.
Sonti is made by
steaming rice; to
saccharify the
starches to sugar, a mold,
Rhizopus sonti (in sake,
Aspergillus oryzae)...
- was made in
China around 7000 BC.
Unlike sake,
mould was not used to
saccharify the rice (amylolytic fermentation); the rice was
probably prepared for...
-
consists of a
mixture of
partially digested rice
grains floating in a
sweet saccharified liquid, with
small amounts of
alcohol (1.5–2%) and
lactic acid (0.5%)...
- (57–61 °F).
During the
fermentation process, the rice
starch becomes saccharified; the
yeast fungi feed on the
sugars created by
saccharification and produce...
-
cereals with or
without whole grains of
other cereals and
which has been:
saccharified by the
diastase of malt
contained therein, with or
without other natural...
-
microorganism side.
Traditionally known in ****an as kōji (麹) and used to
saccharify the
starches in rice to make sake and shōchū.
Aspergillus sojae (A.ソーエ...
- this beer are water, a
starch source, such as
malted barley, able to be
saccharified (converted to sugars) then
fermented (converted into
alcohol and carbon...
-
Saccharomyces cerevisiae.
Aspergillus provides the
enzyme amylase,
which saccharifies the rice's starches. The
resulting sugars are
consumed by the yeasts...
