Journal: Foods

Article Title: Effects of Amazake Produced with Different Aspergillus on Gut Barrier and Microbiota

doi: 10.3390/foods12132568

Figure Lengend Snippet: Schemes of Amazake manufacture. The black koji was derived from A. luchuensis MEM-C strain and the yellow koji was from A. oryzae. Black and yellow rice koji were incubated at 34–40 °C for a total of 42 h, first at 34 °C for 16 h, then at 36 °C for 8 h, and finally at 40 °C for 18 h. Then, 800 g of cooked rice, 800 g of rice koji, and 2400 mL of water were mixed in a 5 L-volumetric flask and saccharified at 55 °C for 16 h. After saccharification, the mixture was filtered and pasteurized at 85 °C for 30 min and finally freeze-dried to collect Amazake powder. BA: black koji Amazake; YA: yellow koji Amazake.

Article Snippet: The black koji was derived from A. luchuensis MEM-C strain (Kirishima Shuzo Co., Ltd., Miyazaki, Japan) and yellow koji (Akita Konno store Co., Ltd., Akita, Japan) was from A. oryzae .

Techniques: Derivative Assay, Incubation

Journal: iScience

Article Title: Commercial dishes with gelatin-free microstructured inserts for elongated stem cell self-renewal and pluripotency

doi: 10.1016/j.isci.2023.106446

Figure Lengend Snippet: Key resources table

Article Snippet: MEM nonessential amino acids , Solarbio , Cat#N1250.

Techniques: Recombinant, Staining, Isolation, Purification, Software