The transfer of stable ^<133>Cs from rice to Japanese sake
スポンサーリンク
概要
- 論文の詳細を見る
- 2012-12-25
著者
-
GOTO YAMAMOTO
National Research Institute of Brewing
-
SHIMOI Hitoshi
National Research Institute of Brewing
-
Okuda Masaki
National Res. Inst. Brewing Higashihiroshima Jpn
-
YAMAOKA Hiroshi
National Laboratory for High Energy Physics (KEK)
-
Tokuoka Masafumi
National Research Institute Of Brewing
-
HASHIGUCHI Tomokazu
National Research Institute of Brewing
-
Joyo Midori
National Research Institute of Brewing
関連論文
- Disruption of ubiquitin-related genes in laboratory yeast strains enhances ethanol production during sake brewing(BREWING AND FOOD TECHNOLOGY)
- Overexpression of MSN2 in a sake yeast strain promotes ethanol tolerance and increases ethanol production in sake brewing(BREWING AND FOOD TECHNOLOGY)
- Characterization of Oriental Cultivars of Grapevine Using a Reference Allele System of Microsatellite Data and Assignment Test
- Inhibition of Mitochondrial Fragmentation during Sake Brewing Causes High Malate Production in Sake Yeast(BREWING AND FOOD TECHNOLOGY)
- YM-202204, a New Antifungal Antibiotic Produced by Marine Fungus Phoma sp.
- Ethanol stress stimulates the Ca^-mediated calcineurin/Crz1 pathway in Saccharomyces cerevisiae(GENETICS, MOLECULAR BIOLOGY, AND GENE ENGINEERING)
- Construction and Analysis of Self-Cloning Sake Yeasts that Accumulate Proline(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- Flocculation Mechanism of Hansenula anomala J224(Microbiology & Fermentation Industry)
- Treatment of Distillery Wastewater Discharged from Beet Molasses-Spirits Production Using Yeast
- Tolerance Mechanism of the Ethanol-Tolerant Mutant of Sake Yeast
- Characterization of Peptides Generated in Proteolytic Digest of Steamed Rice Grains by Sake Koji Enzymes(BREWING AND FOOD TECHNOLOGY)
- Simple metabolite extraction method for metabolic profiling of the solid-state fermentation of Aspergillus oryzae(BREWING AND FOOD TECHNOLOGY)
- Ethanol Fermentation of Beet Molasses by a Yeast Resistant to Distillery Waste Water and 2-Deoxyglucose
- Difference in the Physical Properties of White-Core and Non-White-Core Kernels of the Rice Varieties for Sake Brewing is Unrelated to Starch Properties(Post Harvest Physiology)
- A Skin Color Mutation of Grapevine, from Black-Skinned Pinot Noir to White-Skinned Pinot Blanc, Is Caused by Deletion of the Functional VvmybA1 Allele
- Mode of α-Amylase Production by the Shochu Koji Mold Aspergillus kawachii(Microbiology & Fermentation Technology)
- Quench Characteristics and Operational Stability of the TOPAZ Thin Superconducting Solenoid
- Performance of the TOPAZ Thin Superconducting Solenoid Wound with Internal Winding Method
- High Expression of Unsaturated Fatty Acid Synthesis Gene OLE1 in Sake Yeasts(Brewing and Food Technology)
- Characterization of α-Ketog1utarate-Resistant Sake Yeast Mutant with High Organic Acid Productivity
- Extracellular Soluble Polysaccharide (ESP) from Aspergillus kawachii Improves the Stability of Extracellular β-Glucosidases (EX-1 and EX-2) and Is Involved in Their Localization
- Production and Some Properties of Salt-Tolerant β-Xylosidases from a Shoyu Koji Mold, Aspergillus oryzae in Solid and Liquid Cultures
- Purification and Characterization of Extracellular and Cell Wall Bound β-Glucosidases from Aspergillus kawachii
- Cloning and Nucleotide Sequence of the Ribonuclease T_1 Gene (rntA) from Aspergillus oryzae and Its Expression in Saccharomyces cerevisiae and Aspergillus oryzae
- Purification and Characterization of β-1, 6-Glucanase of Streptomyces rochei Application in the Study of Yeast Cell Wall Proteins(Biochemistry & Molecular Biology)
- Molecular Cloning of CWP1: A Gene Encoding a Saccharomyces cerevisiae Cell Wall Protein Solubilized with Rarobacter faecitabidus Protease I
- Organ-Specific Transcription of Putative Flavonol Synthase Genes of Grapevine and Effects of Plant Hormones and Shading on Flavonol Biosynthesis in Grape Berry Skins
- Role of Two α-L-Arabinofuranosidases in Arabinoxylan Degradation and Characteristics of the Encoding Genes from Shochu Koji Molds, Aspergillus kawachii and Aspergillus awamori(BREWING AND FOOD TECHNOLOGY)
- Simple metabolite extraction method for metabolic profiling of the solid-state fermentation of Aspergillus oryzae
- Cloning and Sequence Analysis of Endoglucanase Genes from an Industrial Fungus, Aspergillus kawachii(Microbiology & Fermentation Technology)
- Properties of Starch and Protein of "Hattan-Type Varieties" of Rice Suitable for Brewing Original Hiroshima Sake(Post Harvest Physiology)
- Rice Protein Digestion by Sake Koji Enzymes : Comparison between Steamed Rice Grains and Isolated Protein Bodies from Rice Endosperm(BREWING AND FOOD TECHNOLOGY)
- Molecular Cloning and Application of a Gene Complementing Pantothenic Acid Auxotrophy of Sake Yeast Kyokai No.7
- Bitter-Tasting Sake Peptides Derived from the N-Terminus of the Rice Glutelin Acidic Subunit
- Analysis of element composition of Japanese and other wine and their classification
- Automatic measurement of sake fermentation kinetics using a multi-channel gas monitor system(BREWING AND FOOD TECHNOLOGY)
- Purification of the Enzymes Responsible for the Lysis of Yeast Cells by Rarobacter faecitabidus(Microbiology & Fermentation Industry)
- Mitochondrial Dynamics of Yeast during Sake Brewing(BREWING AND FOOD TECHNOLOGY)
- Sake yeast strains have difficulty in entering a quiescent state after cell growth cessation(BREWING AND FOOD TECHNOLOGY)
- The Concentration of Ethyl Carbamate in Commercial Ume (Prunus mume) Liqueur Products and a Method of Reducing It
- Influence of Maceration Temperature in Red Wine Vinification on Extraction of Phenolics from Berry Skins and Seeds of Grape (Vitis vinifera)
- Analyses of peptides in sake mash : Forming a profile of bitter-tasting peptides(BREWING AND FOOD TECHNOLOGY)
- Ethanol fermentation driven by elevated expression of the G_1 cyclin gene CLN3 in sake yeast(BREWING AND FOOD TECHNOLOGY)
- Lignin Is Linked to Ethyl-Carbamate Formation in Ume (Prunus mume) Liqueur
- Overexpression of the yeast transcription activator Msn2 confers furfural resistance and increases the initial fermentation rate in ethanol production
- Taste-Guided Fractionation and Instrumental Analysis of Hydrophobic Compounds in Sake
- Taste-Guided Fractionation and Instrumental Analysis of Hydrophobic Compounds in Sake
- Isolation of Uracil Auxotrophic Mutants of Saccharomyces cerevisiae Unable to Reduce 2, 3, 5-Triphenyltetrazolium Chloride
- The transfer of stable ^Cs from rice to Japanese sake(BREWING AND FOOD TECHNOLOGY)
- Ferulic Acid and Ethyl Ferulate in Sake: Comparison of Levels between Sake and Mirin and Analysis of Their Sensory Properties
- The transfer of radioactive cesium and potassium from rice to sake(BREWING AND FOOD TECHNOLOGY)
- Rim15p-mediated regulation of sucrose utilization during molasses fermentation using Saccharomyces cerevisiae strain PE-2(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- Accelerated Alcoholic Fermentation Caused by Defective Gene Expression Related to Glucose Derepression in Saccharomyces cerevisiae
- The transfer of stable ^Cs from rice to Japanese sake