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Characteristic features of the unique house sake yeast strain Saccharomyces cerevisiae Km67 used for industrial sake brewing.
Takao, Yoshifumi; Takahashi, Toshinari; Yamada, Tasuku; Goshima, Tetsuya; Isogai, Atsuko; Sueno, Kazuo; Fujii, Tsutomu; Akao, Takeshi.
Afiliación
  • Takao Y; General Research Laboratory, Kiku-masamune Sake Brewing Co., Ltd., 1-8-6 Uozaki-nishimachi, Higashinada-ku, Kobe, Hyogo 658-0026, Japan. Electronic address: y-takao@kikumasamune.co.jp.
  • Takahashi T; General Research Laboratory, Kiku-masamune Sake Brewing Co., Ltd., 1-8-6 Uozaki-nishimachi, Higashinada-ku, Kobe, Hyogo 658-0026, Japan.
  • Yamada T; General Research Laboratory, Kiku-masamune Sake Brewing Co., Ltd., 1-8-6 Uozaki-nishimachi, Higashinada-ku, Kobe, Hyogo 658-0026, Japan.
  • Goshima T; National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-hiroshima 739-0046, Japan.
  • Isogai A; National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-hiroshima 739-0046, Japan.
  • Sueno K; General Research Laboratory, Kiku-masamune Sake Brewing Co., Ltd., 1-8-6 Uozaki-nishimachi, Higashinada-ku, Kobe, Hyogo 658-0026, Japan.
  • Fujii T; National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-hiroshima 739-0046, Japan.
  • Akao T; National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-hiroshima 739-0046, Japan.
J Biosci Bioeng ; 126(5): 617-623, 2018 Nov.
Article en En | MEDLINE | ID: mdl-29884321
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Saccharomyces cerevisiae / Bebidas Alcohólicas Idioma: En Revista: J Biosci Bioeng Asunto de la revista: ENGENHARIA BIOMEDICA / MICROBIOLOGIA Año: 2018 Tipo del documento: Article
Texto completo
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Saccharomyces cerevisiae / Bebidas Alcohólicas Idioma: En Revista: J Biosci Bioeng Asunto de la revista: ENGENHARIA BIOMEDICA / MICROBIOLOGIA Año: 2018 Tipo del documento: Article