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

Yamasaki, Risa; Goshima, Tetsuya; Oba, Kenji; Isogai, Atsuko; Ohdoi, Ritsushi; Hirata, Dai; Akao, Takeshi

Yamasaki, Risa; Goshima, Tetsuya; Oba, Kenji; Isogai, Atsuko; Ohdoi, Ritsushi; Hirata, Dai; Akao, Takeshi.

Afiliación

Yamasaki R; National Research Institute of Brewing, Higashi-Hiroshima, Japan.
Goshima T; Graduate School of Integrated Sciences for Life, Hiroshima University, Higashi-Hiroshima, Japan.
Oba K; Food Technology Research Center, Hiroshima Prefectural Technology Research Institute, Hiroshima, Japan.
Isogai A; National Research Institute of Brewing, Higashi-Hiroshima, Japan.
Ohdoi R; Food Technology Research Center, Hiroshima Prefectural Technology Research Institute, Hiroshima, Japan.
Hirata D; National Research Institute of Brewing, Higashi-Hiroshima, Japan.
Akao T; Graduate School of Integrated Sciences for Life, Hiroshima University, Higashi-Hiroshima, Japan.

Biosci Biotechnol Biochem ; 84(4): 842-853, 2020 Apr.

Article en En | MEDLINE | ID: mdl-31868109

Asunto(s)

Bebidas Alcohólicas/microbiología; Fermentación; Saccharomyces cerevisiae/metabolismo; Esporas Fúngicas/crecimiento & desarrollo; Cruzamientos Genéticos; Genes Fúngicos; Filogenia; Saccharomyces cerevisiae/genética; Saccharomyces cerevisiae/fisiología; Proteínas de Saccharomyces cerevisiae/genética

Palabras clave

Sake yeast; fermentation ability; off-flavor; phylogenetic analysis; sporulation

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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Saccharomyces cerevisiae / Esporas Fúngicas / Bebidas Alcohólicas / Fermentación Idioma: En Revista: Biosci Biotechnol Biochem Asunto de la revista: BIOQUIMICA / BIOTECNOLOGIA Año: 2020 Tipo del documento: Article País de afiliación: Japón

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