Art

J-GLOBAL ID：202002290002154647   Reference number：20A1551864

Characteristic analysis of the fermentation and sporulation properties of the traditional sake yeast strain Hiroshima no.6

伝統的な清酒酵母広島6号の発酵特性及び胞子形成特性の特性分析

Author (13)： Yamasaki Risa (National Research Institute of Brewing, Higashi-Hiroshima, Japan) ,  Yamasaki Risa (Graduate School of Integrated Sciences for Life, Hiroshima University, Higashi-Hiroshima, Japan) ,  Yamasaki Risa (Food Technology Research Center, Hiroshima Prefectural Technology Research Institute, Hiroshima, Japan) ,  Goshima Tetsuya (National Research Institute of Brewing, Higashi-Hiroshima, Japan) ,  Oba Kenji (Food Technology Research Center, Hiroshima Prefectural Technology Research Institute, Hiroshima, Japan) ,  Isogai Atsuko (National Research Institute of Brewing, Higashi-Hiroshima, Japan) ,  Isogai Atsuko (Graduate School of Integrated Sciences for Life, Hiroshima University, Higashi-Hiroshima, Japan) ,  Ohdoi Ritsushi (Food Technology Research Center, Hiroshima Prefectural Technology Research Institute, Hiroshima, Japan) ,  Hirata Dai (Graduate School of Integrated Sciences for Life, Hiroshima University, Higashi-Hiroshima, Japan) ,  Hirata Dai (Sake Research Center, Asahi Sake Brewing Co., Niigata, Japan) ,  Hirata Dai (Sakeology Center, Niigata University, Niigata, Japan) ,  Akao Takeshi (National Research Institute of Brewing, Higashi-Hiroshima, Japan) ,  Akao Takeshi (Graduate School of Integrated Sciences for Life, Hiroshima University, Higashi-Hiroshima, Japan)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 84  Issue： 4  Page： 842-853  Publication year： Apr. 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 yeast ,  sake making ,  sporogenesis ,  precursor(substance) ,  mutation ,  microbial breeding
Semi thesaurus term： stress reaction ,  phylogenetic analysis ,  fermentative capacity

Author keywords (5)： Sake yeast ,  fermentation ability ,  sporulation ,  off-flavor ,  phylogenetic analysis

JST classification (1)： Sake(=rice wine)  (FK04023G)

Substance index (1)： Dimethyl pertrisulfide

Terms in the title (5)： 清酒酵母 ,  広島 ,  発酵 ,  胞子形成 ,  分析