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Chuantao Zeng
Chuantao Zeng
Kagoshima University
Chemistry
Food science
Fermentation
Amylase
Decomposition
2
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2
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0
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Additional moisture during koji preparation contributes to the pigment production of red koji (Monascus-fermented rice) by influencing gene expression.
2021
Journal of Food Science
Chuantao Zeng
Yumiko Yoshizaki
Xuan Yin
Zitai Wang
Kayu Okutsu
Taiki Futagami
Hisanori Tamaki
Kazunori Takamine
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The expression profiles of acid-stable α-amylase and acid-labile α-amylase of Aspergillus luchuensis mut. kawachii effect on the microstructure of koji and alcohol fermentation
2020
Lwt - Food Science and Technology
Chuantao Zeng
Yuki Tagawa
Yumiko Yoshizaki
Tiantian Wang
Masaaki Yamaguchi
Chihiro Kadooka
Kayu Okutsu
Taiki Futagami
Hisanori Tamaki
Kazunori Takamine
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