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Breadand Effervescent Beverage Productions with Local Microbes for the Local Revitalization

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@article{IJASEIT841,
   author = {Manami Watanabe and Natsuki Uchida and Keiko Fujita and Tomoyuki Yoshino and Toshifumi Sakaguchi},
   title = {Breadand Effervescent Beverage Productions with Local Microbes for the Local Revitalization},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {6},
   number = {3},
   year = {2016},
   pages = {381--384},
   keywords = {Bread; Yeast; Effervescent Beverage (Fruit Kvass); Local Brand; Fermentation},
   abstract = {Local microbes such as yeasts fungi and bacilli, were isolated and used to apply for the food processing (bread making) and the production of an effervescent beverage (fruits kvass) for promotion of the local revitalization. Our yeast isolates could contribute to make the breads that can sell in alocal bakery shop.  Furthermore, the same yeasts could be used for making the fruit kvass (a Russian effervescent beverage which was fermented by yeast) with local fruit products (lemon, dry grape, mandarin orange and apple that were produced in Hiroshima prefecture in Japan). Development of merchandise having the local brand, which was made with only products of Hiroshima prefecture was attempted. Results of these activities demonstrate that the search of local microbes can help to establish the regional brand product related to its local area. They also showed that the local microbes have the potential ability to lead the local revitalization and the local brand product.},
   issn = {2088-5334},
   publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},
   url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=841},
   doi = {10.18517/ijaseit.6.3.841}
}

EndNote

%A Watanabe, Manami
%A Uchida, Natsuki
%A Fujita, Keiko
%A Yoshino, Tomoyuki
%A Sakaguchi, Toshifumi
%D 2016
%T Breadand Effervescent Beverage Productions with Local Microbes for the Local Revitalization
%B 2016
%9 Bread; Yeast; Effervescent Beverage (Fruit Kvass); Local Brand; Fermentation
%! Breadand Effervescent Beverage Productions with Local Microbes for the Local Revitalization
%K Bread; Yeast; Effervescent Beverage (Fruit Kvass); Local Brand; Fermentation
%X Local microbes such as yeasts fungi and bacilli, were isolated and used to apply for the food processing (bread making) and the production of an effervescent beverage (fruits kvass) for promotion of the local revitalization. Our yeast isolates could contribute to make the breads that can sell in alocal bakery shop.  Furthermore, the same yeasts could be used for making the fruit kvass (a Russian effervescent beverage which was fermented by yeast) with local fruit products (lemon, dry grape, mandarin orange and apple that were produced in Hiroshima prefecture in Japan). Development of merchandise having the local brand, which was made with only products of Hiroshima prefecture was attempted. Results of these activities demonstrate that the search of local microbes can help to establish the regional brand product related to its local area. They also showed that the local microbes have the potential ability to lead the local revitalization and the local brand product.
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=841
%R doi:10.18517/ijaseit.6.3.841
%J International Journal on Advanced Science, Engineering and Information Technology
%V 6
%N 3
%@ 2088-5334

IEEE

Manami Watanabe,Natsuki Uchida,Keiko Fujita,Tomoyuki Yoshino and Toshifumi Sakaguchi,"Breadand Effervescent Beverage Productions with Local Microbes for the Local Revitalization," International Journal on Advanced Science, Engineering and Information Technology, vol. 6, no. 3, pp. 381-384, 2016. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.6.3.841.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Watanabe, Manami
AU  - Uchida, Natsuki
AU  - Fujita, Keiko
AU  - Yoshino, Tomoyuki
AU  - Sakaguchi, Toshifumi
PY  - 2016
TI  - Breadand Effervescent Beverage Productions with Local Microbes for the Local Revitalization
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 6 (2016) No. 3
Y2  - 2016
SP  - 381
EP  - 384
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - Bread; Yeast; Effervescent Beverage (Fruit Kvass); Local Brand; Fermentation
N2  - Local microbes such as yeasts fungi and bacilli, were isolated and used to apply for the food processing (bread making) and the production of an effervescent beverage (fruits kvass) for promotion of the local revitalization. Our yeast isolates could contribute to make the breads that can sell in alocal bakery shop.  Furthermore, the same yeasts could be used for making the fruit kvass (a Russian effervescent beverage which was fermented by yeast) with local fruit products (lemon, dry grape, mandarin orange and apple that were produced in Hiroshima prefecture in Japan). Development of merchandise having the local brand, which was made with only products of Hiroshima prefecture was attempted. Results of these activities demonstrate that the search of local microbes can help to establish the regional brand product related to its local area. They also showed that the local microbes have the potential ability to lead the local revitalization and the local brand product.
UR  - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=841
DO  - 10.18517/ijaseit.6.3.841

RefWorks

RT Journal Article
ID 841
A1 Watanabe, Manami
A1 Uchida, Natsuki
A1 Fujita, Keiko
A1 Yoshino, Tomoyuki
A1 Sakaguchi, Toshifumi
T1 Breadand Effervescent Beverage Productions with Local Microbes for the Local Revitalization
JF International Journal on Advanced Science, Engineering and Information Technology
VO 6
IS 3
YR 2016
SP 381
OP 384
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 Bread; Yeast; Effervescent Beverage (Fruit Kvass); Local Brand; Fermentation
AB Local microbes such as yeasts fungi and bacilli, were isolated and used to apply for the food processing (bread making) and the production of an effervescent beverage (fruits kvass) for promotion of the local revitalization. Our yeast isolates could contribute to make the breads that can sell in alocal bakery shop.  Furthermore, the same yeasts could be used for making the fruit kvass (a Russian effervescent beverage which was fermented by yeast) with local fruit products (lemon, dry grape, mandarin orange and apple that were produced in Hiroshima prefecture in Japan). Development of merchandise having the local brand, which was made with only products of Hiroshima prefecture was attempted. Results of these activities demonstrate that the search of local microbes can help to establish the regional brand product related to its local area. They also showed that the local microbes have the potential ability to lead the local revitalization and the local brand product.
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=841
DO  - 10.18517/ijaseit.6.3.841