Art

J-GLOBAL ID：202002233734929540   Reference number：20A1552171

Effect of koji starter on metabolites in Japanese alcoholic beverage sake made from the sake rice Koshitanrei

酒米‘越淡麗’から醸造した日本のアルコール飲料清酒中の代謝産物に及ぼす麹スターターの影響

Author (14)： Ichikawa Eri (Sake Research Center and Product Development Department, Asahi Sake Brewing Co. Ltd, Nagaoka, Japan) ,  Ichikawa Eri (Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima University, Higashi-Hiroshima, Japan) ,  Hirata Shougo (Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima University, Higashi-Hiroshima, Japan) ,  Hirata Shougo (National Research Institute of Brewing, Higashi-Hiroshima, Japan) ,  Hata Yuko (National Research Institute of Brewing, Higashi-Hiroshima, Japan) ,  Yazawa Hisashi (National Research Institute of Brewing, Higashi-Hiroshima, Japan) ,  Tamura Hiroyasu (Sake Research Center and Product Development Department, Asahi Sake Brewing Co. Ltd, Nagaoka, Japan) ,  Kaneoke Mitsuoki (Niigata Prefectural Sake Research Institute, Niigata, Japan) ,  Kaneoke Mitsuoki (Sakeology Center, Niigata University, Niigata, Japan) ,  Iwashita Kazuhiro (Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima University, Higashi-Hiroshima, Japan) ,  Iwashita Kazuhiro (National Research Institute of Brewing, Higashi-Hiroshima, Japan) ,  Hirata Dai (Sake Research Center and Product Development Department, Asahi Sake Brewing Co. Ltd, Nagaoka, Japan) ,  Hirata Dai (Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima University, Higashi-Hiroshima, Japan) ,  Hirata Dai (Sakeology Center, Niigata University, Niigata, Japan)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 84  Issue： 8  Page： 1714-1723  Publication year： Aug. 2020 
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： sake ,  *metabolite ,  *product quality ,  cultivar ,  *koji ,  evaluation ,  Fungi ,  starter culture ,  rice ,  *sake making ,  *rice for sake brewing ,  fermentation starter ,  *rice koji ,  steamed rice ,  Metabolomics ,  microorganism
Semi thesaurus term： *impact assessment ,  酒米品種 ,  metabolome analysis

Author keywords (5)： Koshitanrei ,  koji starter ,  metabolite ,  metabolome analysis ,  sake

JST classification (3)： Sake(=rice wine)  (FK04023G) ,  Food quality  (FJ01040F) ,  Food analysis  (FJ01030U)

Terms in the title (8)： 酒米 ,  醸造 ,  日本 ,  アルコール飲料 ,  清酒 ,  代謝産物 ,  麹 ,  スターター