Influence of Amino Acid Content in Seed Mash on Peptide Uptake by Yeast Cells in Main Mash in Sake Brewing Process.

IEMURA Y; YAMADA T; TAKAHASHI T; FURUKAWA K; HARA S

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J-GLOBAL ID：200902138844961255 Reference number：00A0152342

Influence of Amino Acid Content in Seed Mash on Peptide Uptake by Yeast Cells in Main Mash in Sake Brewing Process.

清酒醸造プロセスにおける本マッシュ中の酵母細胞によるペプチド取込に対する種マッシュ中のアミノ酸含量の影響

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Material：
Volume： 88 Issue： 6 Page： 679-681 Publication year： Dec. 25, 1999
JST Material Number： G0535B ISSN： 1389-1723 CODEN： JBBIF6 Document type： Article
Article type：短報 Country of issue： Japan (JPN) Language： ENGLISH (EN)

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Sake(=rice wine)

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Reference (14)：

KITAMOTO, K. Rapid and simple method for determination of peptide in sake. J. Brew. Soc. Japan,. 1982, 77, 665-669
TAJIMA, O. Studies on effects of peptides in natural sake. J. Brew. Soc ., Japan. 1969, 64, 739-743
SAITO, Y. Antihypertensive effects of peptide in sake and its by-products on spontaneously hypertensive rats. Biosci. Biotech. Biochem. 1994, 58, 812-816
SAITO, Y. Structure and activity of angiotensin I converting en-zyme inhibitory peptides from sake and sake lees. Biosci. Biotech. BIochem. 1994, 58, 1767-1771
SAITO, Y. Prolyl endopeptidase inhibitors in sake and its byproducts. J. Agric. Food Chem. 1997, 45, 720-724

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