|
Post by Sylvain on Jan 15, 2022 8:24:25 GMT -5
What do they mean by "Fermented Citrus reticulata (ponkan) fruit"?
|
|
|
Post by ilya11 on Jan 15, 2022 11:44:10 GMT -5
"Extraction was carried out by adding 2.5 L of water to 500 g of squeezed draff of ponkan fruit and subsequently boiling for 1 h. After the hot-water extract had been cooled to approximately 35 C, it was filtered successively through dishcloth and filter papers, and thereafter sterilized by 30-min boiling. After the temperature had been reduced to approximately 35 C, the sterilized extract was transferred into a 20-L plastic container (ethanol-presterilized), and then 7.5 g of Aspergillus kawachi (Shochu-koji K mold, Bioc Co. Ltd.) was added to it. Fermentation was initiated by shaking the culture in a room where the air temperature was controlled at 30 C, passing filter membrane (0.2 lm pore size)- filtered air into the plastic container via an air pump, and the culture was continued for 3 days."
|
|
|
Post by Sylvain on Jan 15, 2022 19:26:42 GMT -5
|
|