Identification and Sake-Brewing Characteristics of Yeast Strains Isolated from Natural Environments in Gifu-Reference-Cited by-同舟云学术

Identification and Sake-Brewing Characteristics of Yeast Strains Isolated from Natural Environments in Gifu

Published:2019 Issue:1 Volume:114 Page:43-52
ISSN:0914-7314
Container-title:JOURNAL OF THE BREWING SOCIETY OF JAPAN
language:en
Short-container-title:J.Brew.Soc

Author:

NAKAGAWA Tomoyuki¹,UCHIDA Minami¹,HIRAI Nami¹,OKUMURA Mai¹,YOSHIMURA Akihiro²,SAWAI Yoshinori²,MASAKI Kazuo²,FUTAGAMI Taiki³,TAMAKI Hisanori³,MUKAIDA Jun⁴,MITSUI Ryoji⁴,INAGAI Mizuho¹,SHIMADA Masaya¹,SUZUKI Tohru¹,SUGIYAMA Makoto¹,HAYAKAWA Takashi¹

Affiliation:

1. Faculty of Applied Biological Sciences, Gifu University

2. Department of Food Technology, Industrial Technology Center, Gifu Prefectural Government

3. Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University

4. Department of Biochemistry, Faculty of Science, Okayama University of Science

Publisher

Brewing Society of Japan

Subject

General Earth and Planetary Sciences,Water Science and Technology,Geography, Planning and Development

Link

https://www.jstage.jst.go.jp/article/jbrewsocjapan/114/1/114_43/_pdf

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