Art
J-GLOBAL ID：201202264450799585   Reference number：12A1520382

Isolation of yeast from “Kurume Tsubaki MASAYOSHI” and application for shochu making on an industrial scale

久留米椿「正義」からの酵母の分離と焼酎醸造
Author (8)：
MITSUIKI SHINJI

About MITSUIKI SHINJI

(九州産業大)

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, 
FURUYA KAZUKI

About FURUYA KAZUKI

(九州産業大)

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, 
YAMAZAKI TSUTOMU

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(九州産業大)

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, 
NAKAYAMA SHUN'ICHI

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(東京農大)

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, 
OBA TAKAHIRO

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(福岡県工技セ 生物食品研)

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, 
SUENAGA HIKARU

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(福岡県工技セ 生物食品研)

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, 
ODA ATSUSHI

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(福徳長酒類)

About 福徳長酒類

, 
NAKAJIMA YASUO

About NAKAJIMA YASUO

(福徳長酒類)

About 福徳長酒類


Material：
日本醸造協会誌  (Journal of the Brewing Society of Japan)

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Volume： 107  Issue： 10  Page： 775-781  Publication year： Oct. 15, 2012 
JST Material Number： F0481A  ISSN： 0914-7314  CODEN： NJKYES  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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*shochu

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,...
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sensory evaluation

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JST classification (2)：
JST classification
Category name(code) classified by JST.
General 
(FK04021Y)

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,  Microorganism inoculation and culture methods 
(EG02030R)

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Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
米

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, 
椿

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, 
酵母

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, 
焼酎醸造

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