Research Project code：0350011577
Update date：Feb. 17, 2005
Study on adding high value of Japanese Sake by screening of useful yeast
2001 - 2003
Investigating Researcher (2)：
In order to break decrease in the amount of consumption of Japanese Sake in Tottori prefecture, new yeasts are screened, bred, and applied to the development of new Japanese Sake. (1) Isolation test of yeast from nature (flowers, fruits etc). (2) Survey on the properties by fermentation test. (3) Reinforcement of fermentation power by breeding the yeast.
Project Organization (1)：
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