Art

J-GLOBAL ID：200902249546647218   Reference number：06A0142270

Identification and Typing of Miso and Soy Sauce Fermentation Yeasts, Candida etchellsii and C. versatilis, Based on Sequence Analyses of the D1D2 Domain of the 26S Ribosomal RNA Gene, and the Region of Internal Transcribed Spacer 1, 5.8S Ribosomal RNA Gene and Internal Transcribed Spacer 2

26SリボソームRNA遺伝子のD1D2ドメイン,および内部転写スペーサ1,5.8SリボソームRNA遺伝子と内部転写スペーサ2の領域の配列解析に基づく味噌および醤油の発酵酵母Candida etchellsiiおよびC.versatilisの同定と分類

Author (5)： SUEZAWA Yasuhiko (Kagawa Prefectural Industrial Center) ,  KIMURA Isao (Kagawa Prefectural Industrial Center) ,  INOUE Masako (Kagawa Prefectural Industrial Center) ,  GOHDA Nana (Kagawa Prefectural Industrial Center) ,  SUZUKI Motofumi (Microbe Division/Japan Collection of Microorganisms, BioResource Center, RIKEN)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 70  Issue： 2  Page： 348-354 (J-STAGE)  Publication year： 2006 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Candida ,...
Semi thesaurus term： Candida etchellsii ,...

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JST classification (2)： Structure and chemistry of genes  (EC02020U) ,  Microorganism morphology and taxonomy  (EG03030Y)

Reference (22)：

• 1) Aoki, T., and Uchida, K., Enhanced fermentation of 2-phenyl-ethanol in Zygosaccharomyces rouxii due to prephenate hydrogenase deficiency. J. Agric. Chem., 54, 273–274 (1990).
• 2) Aoki, T., and Uchida, K., Amino acids-uptake deficient mutants of Zygosaccharomyces rouxii with altered production of higher alcohols. J. Agric. Chem., 55, 2893–2894 (1991).
• 3) Nakamura, M., Isolation of mutants of miso yeast, Zygosaccharomyces rouxii with high productivity of C3 to C5 alcohols. Nippon Shokuhin Kogyo Gakkaishi (in Japanese), 37, 981–983 (1990).
• 4) Hayashida, Y., Flavor-Active Furanones, study on biosynthesis of flavour active furanones, the formation mechanism by micro-organisms and enhancement techniques in brewing industry. Nippon Jozokyokai Shi (in Japanese), 98, 89–95 (2003).
• 5) Yokotsuka, T., Asao, Y., and Sakasaki, T., Studies of the flavorous substances in shoyu Part XXVII. The production of 4-ethylguaiacol during shoyu fermrntation, and its role for shoyu flavor. Nippon Nogeikagaku Kaishi (in Japanese), 41, 442–447 (1967).

Terms in the title (12)： リボソームRNA遺伝子 ,  ドメイン ,  内部転写スペーサ1 ,  内部転写スペーサ2 ,  配列解析 ,  味噌 ,  醤油 ,  発酵 ,  酵母 ,  Candida ,  同定 ,  分類