Art

J-GLOBAL ID：201602219721091030   Reference number：16A0200636

Tracing microbiota changes in yamahai-moto, the traditional Japanese sake starter

伝統的な日本酒のスターターである山廃モトにおける微生物叢変化の追跡

Author (14)： KOYANAGI Takashi (Ishikawa Prefectural Univ., Nonoichi, JPN) ,  NAKAGAWA Akira (Ishikawa Prefectural Univ., Nonoichi, JPN) ,  KIYOHARA Masashi (Ishikawa Prefectural Univ., Nonoichi, JPN) ,  MATSUI Hiroshi (Ishikawa Prefectural Univ., Nonoichi, JPN) ,  TSUJI Atsushi (Industrial Res. Inst. of Ishikawa, Kanazawa, JPN) ,  BARLA Florin (Ishikawa Prefectural Univ., Nonoichi, JPN) ,  TAKE Harumi (Industrial Res. Inst. of Ishikawa, Kanazawa, JPN) ,  KATSUYAMA Yoko (Industrial Res. Inst. of Ishikawa, Kanazawa, JPN) ,  TOKUDA Koji (Syata-Shuzo Co., Ltd., Hakusan, JPN) ,  NAKAMURA Shizuo (Industrial Res. Inst. of Ishikawa, Kanazawa, JPN) ,  MINAMI Hiromichi (Ishikawa Prefectural Univ., Nonoichi, JPN) ,  ENOMOTO Toshiki (Ishikawa Prefectural Univ., Nonoichi, JPN) ,  KATAYAMA Takane (Kyoto Univ., Kyoto, JPN) ,  KUMAGAI Hidehiko (Ishikawa Prefectural Univ., Nonoichi, JPN)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 80  Issue： 2  Page： 399-406  Publication year： Feb. 2016 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Thesaurus term： traditional food ,...
Semi thesaurus term： *16S ribosomal RNA ,...

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JST classification (3)： Molecular genetics in general  (EC02010J) ,  Food chemistry,nutritional value  (FJ01020J) ,  Sake(=rice wine)  (FK04023G)

Substance index (1)： Lactic acid

Reference (43)：

• Uemura T, Furusaka C, Sudo T, et al. Studies on the sake yeast. Tohoku J. Agric. Res. 1952;3:185-218.
• Kitagaki H, Kitamoto K. Breeding research on sake yeasts in Japan: history, recent technological advances, and future perspectives. Annu. Rev. Food Sci. Technol. 2013;4:215-235.
• Kanauchi M. SAKE alcoholic beverage production in Japanese food industry. In: Muzzalupo I, editor. Food industry. Rijeka: InTech; 2013. Chapter 3. Available from: http://www.intechopen.com/books/food-industry/sake-alcoholic-beverage-production-in-japanese-food-industry
• Lee CH, Lee SS. Cereal fermentation by fungi. In: Khachatourians GG, Arora DK, editors. Applied mycology and biotechnology. Vol. 2, Agriculture and food production. Amsterdam: Elsevier; 2002. p. 151-170.
• Iino T, Uchimura T, Komagata K. Characterization of Lactobacillus sakei by the type of stereoisomers of lactic acid produced. J. Gen. Appl. Microbiol. 2003;49:111-121.

Terms in the title (5)： 日本 ,  スターター ,  山 ,  微生物叢 ,  追跡