Proj
J-GLOBAL ID:200904031493831650  Research Project code:0350011577 Update date:Feb. 17, 2005

Study on adding high value of Japanese Sake by screening of useful yeast

有用酵母のスクリーニングによる清酒の高付加価値化に関する研究
Study period:2001 - 2003
Organization (1):
Investigating Researcher (2):
Research overview:
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):
  • (E402000000)

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