SOJO UNIVERSITY
Research Achievements Database
Japanese
Teramoto Yuji
Department / Course
FACULTY OF BIOTECHNOOLOGY AND LIFE SCIENCE Department of Biotechnology and Life Sciences
Job
Book and thesis
1.
2023/10
Papers
Effects of sound waves on conidiospores of
Aspergillus oryzae
strain RIB40 and characterization of the enzyme activity of rice–
koji
. African Journal of Biotechnology 22 (10),pp.210-222 (Co-authored)
2.
2022/12
Papers
Kuma shochu - new popularity for a traditional Japanese beverage. Brewer and Distiller International 18 (12),pp.33-35 (Co-authored)
3.
2022/05
Papers
Simple aging system for Japanese rice shochu, using laser roasted indigenous wood plate. World Applied Sciences Journal 40 (1),pp.1-6 (Co-authored)
4.
2021/10
Papers
Irradiation of sound waves to
Aspergillus kawachii
and characterization of enzyme activities in rice-
koji
. International Journal of Biomass and Renewables 10 (2),pp.18-24 (Co-authored)
5.
2020/08
Papers
Extracts of
Phellinus linteus
, bamboo (
Sasa senanensis
) leaf and chaga mushroom
(Inonotus obliquus
) exhibit antitumor activity thorough activating innate immunity. Nutrients 12 (8),pp.2279; doi:10.3390/nu12082279 (Co-authored)
6.
2019/10
Papers
A traditional Laotian alcoholic beverage drunk with tubes. Brewer and Distiller International 15 (6),pp.47-48 (Co-authored)
7.
2018/03
Papers
Effect of organic acids on the alteration of black rice anthocyanins by
Enterobacter
aerogenes
NBRC 13534. African Journal of Biochemistry Research 12,pp.35-39 (Co-authored)
8.
2017/12
Papers
Antioxidant activity of alcoholic beverages made from various cereal grains using
koji
made with Thai
Amylomyces rouxii
YTH3 as saccharifying agent. International Journal of Biomass and Renewables 6 (2),pp.1-10 (Co-authored)
9.
2017/07
Books
Food Biosynthesis, Handbook of Food Bioengineering vol.1 (Co-authored)