The Characterization and Utility Evaluation of Flavor-producing Wild Yeast Isolated from Tree Sap-Reference-Cited by-同舟云学术

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The Characterization and Utility Evaluation of Flavor-producing Wild Yeast Isolated from Tree Sap

Published:2016 Issue:2 Volume:17 Page:59-69
ISSN:1345-7942
Container-title:Japan Journal of Food Engineering
language:en
Short-container-title:Japan J. Food Eng.

Author:

SUZUKI Narihiro¹,SAKAMIYA Akiyo²,KANAZAWA Haruka¹,KURITA Osamu³,YANO Takeo²⁴,KARITA Shuichi⁵

Affiliation:

1. Nikennchjayamochi-kadoyahonten Co Ltd.

2. Graduate School of Regional Innovation Studies, Mie University

3. Mie Prefecture Industrial Research Institute

4. Community-University Research Cooperation Center, Mie University

5. Graduate School of Bioresources, Mie University

Publisher

Japan Society for Food Engineering

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://www.jstage.jst.go.jp/article/jsfe/17/2/17_59/_pdf

Reference36 articles.

1. 1) K. Yamaguchi; “A guide to the U.S. brewing industry, 1950-2002” (in Japanese). Seijo-Daigaku Keizaikekyu, 177/178, 1-56 (2007).

2. 2) H. Matsuyama; “The development of microbrewery” (in Japanese). J. Brew. Soc. Japan, 92, 588-591 (1997).

3. 3) Y. Koganei; “Present situation and future prospects of Japanese craft beer” (in Japanese). J. Brew. Soc. Japan, 107, 11-18 (2012).

4. 4) T. Kishimoto; “Hop-derived odorants contributing to the aroma chracteristics of beer” (in Japanese). J. Brew. Soc. Japan, 104, 157-169 (2009).

5. 5) K. Takoi, M. Degueil, S. Shinkaruk, C. Thibon, K. Maeda, K. Ito, B. Bennetau, D. Dubourdieu, T. Tominaga; “Identification and characteristics of new volatile thiols derived from the hop (Humulus luplus L.) cultivar nelson suvin” J. Agric. Food Chem., 57, 2493-2502, (2009).

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1. Identification and Characterization of Yeast Species Isolated from Cornus kousa Fruits in Japan;Fermentation;2024-05-30

2. 単離・同定された天然酵母の中華まん用酵母としての特性について;Japan Journal of Food Engineering;2023-09-15

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