Research Project code：9911004250
Update date：Feb. 06, 2006
Study on practrical application of biotechnology.
1997 - 2000
Investigating Researcher (1)：
Reducing amount of alcohol used for preventing bubbling of miso product is desired not only to reduce production cost but also to meet customers' needs of non-additive products. Therefore, miso is brewed by trial using alcohol sensitive yeast obtained last year to investigate brewing property of the yeast, alcohol sensitivity and prevention effect of bubbling etc. are investigated.
Return to Previous Page