1. In 1955 Yamamoto used x-ray radiation to induce mutation in a pressure of Aspergillus oryzae so that it had 2-three instances the proteolytic exercise of the normal strains. In 1955 Kikkoman (Ref??) was granted an open patent on what they referred to as the NK stress cooking technique, wholesale amino acids manufacturer whereby the soybeans were cooked at 0.Eight kg/cm2 in a rotary cooker for ? In October 1971 Kikkoman (Ref??) was issued a patent for a new course of for HTST cooking of defatted soybean flakes (7 kg per square cm for 15 seconds) which additional elevated the enzymatic digestibility.
Benvenuto!
