11/26 Webinar "Production Methods of Useful Substances from Koji Fermentation"

Detailed development of production methods for useful substances using koji fermentation and their application technologies!

■Title: Development of Production Methods for Useful Substances from Koji Fermentation and Their Utilization Technologies ■Date: November 26, 2025 (Wednesday) 13:30 - 16:30 ■Target Audience for the Seminar Technicians and sales personnel involved in new product development related to fermentation manufacturers ■Knowledge Gained from the Seminar Cost reduction for sake and amazake, hints for new product development, and new knowledge for developing and promoting products with added new functionalities ■Program 1. Development of dissolving enzyme agents for high-temperature damaged rice in sake brewing and music vibration technology 2. Fermentation technology to enhance α-Ethylglucoside (α-EG), a key component of sake, in various brewing processes 3. Patch testing of α-EG and its effects on fibroblasts 4. Utilization technologies of α-EG in daily necessities and cosmetics 5. New functionalities of α-EG in human trials 6. Development and advantages of quantification methods for rice-derived indigestible resistant protein (RP) 7. Assessment of RP levels and functionalities in cooked rice and rice snacks 8. Characteristics of RP amazake based on differences in raw rice 9. Examination of heat denaturation and pH denaturation conditions for RP supplements 10. New functionalities in human trials of RP amazake 11. Short-time production method for RP amazake that can suppress ineffective adsorption phenomena 12. Further RP amazake production methods as mentioned above

Technical SeminarOthers Synthesis/FermentationFood synthesis and fermentation