A Method for Rapid Identification of the Sake Yeast with High Ethyl Caproate-producing Ability-Reference-Cited by-同舟云学术

A Method for Rapid Identification of the Sake Yeast with High Ethyl Caproate-producing Ability

Published:2015 Issue:12 Volume:110 Page:820-826
ISSN:0914-7314
Container-title:JOURNAL OF THE BREWING SOCIETY OF JAPAN
language:en
Short-container-title:J.Brew.Soc

Author:

TAMURA Hiroyasu¹²,KURIBAYASHI Takashi³,KUME Kazunori²,GOSHIMA Tetsuya⁴,NAKAMURA Ryo¹,WATANABE Ken-ichi³,AKAO Ken⁴,SHIMOI Hitoshi⁵,MIZINUMA Masaki²,HIRATA Dai¹²⁶

Affiliation:

1. Research and Development Department, Asahi Sake Brewing Co., Ltd.

2. Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima University

3. Niigata Prefectural Sake Research Institute

4. National Research Institute of Brewing

5. Depertment of Biological Chemistry and food Sciences, Iwate University

6. Niigata Sake Brewers Association

Publisher

Brewing Society of Japan

Link

https://www.jstage.jst.go.jp/article/jbrewsocjapan/110/12/110_820/_pdf

Reference8 articles.

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2. 2) S. Ashida, E. Ichikawa, K. Suginami and S. Imayasu: Agric. Biol. Chem., 51, 2061 (1987)

3. 3) J. K. Stoops and S. J. Wakil: J. Biol. Chem., 256, 8364-8370 (1981)

4. 4) S. Omura: Bacteriol. Rev., 40, 681-697 (1976)

5. 5) E. Ichikawa, N. Hosokawa, Y. Hata, Y. Abe, K. Suginami, and S. Imayasu: Agric. Biol. Chem., 55, 2153-2154 (1991)

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