Methods for Sporulation of Industrially Used Sake Yeasts
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概要
- 論文の詳細を見る
Industrially used sake yeasts (Saccharomyces cerevisiae) such as Kyokai no. 7 and no. 9 hardly sporulate under any of the nutritional conditions examined to date. However, through acquistion of either sensitivity to ethionine or the ability to grow at 35℃ in the presence of β-alanine, these sake yeasts were found to regain the ability to form asci with 4 viable spores at high frequency. These methods for the mutant-selection may facilitate the genetics of industrially used yeasts and their breeding by hybridization.
- 社団法人日本生物工学会の論文
- 1996-02-25
著者
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MURATA KOUSAKU
Research Institute for Food Science, Kyoto University
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Kimura A
Kyoto Univ. Kyoto
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Murata K
Laboratory Of Basic And Applied Molecular Biotechnology Division Of Food Science And Biotechnology G
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Kimura A
Hokkaido Univ. Sapporo Jpn
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Murata Kousaku
Research Institute For Food Science Kyoto Univeristy
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Kimura A
Research Institute For Food Science Kyoto University
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KAWADO AKITSUGU
Gekkeikan Institute, Gekkeikan Co. Ltd.,
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SUIZU TETSUYOSHI
Gekkeikan Institute, Gekkeikan Co. Ltd.,
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IMAYASU SATOSHI
Gekkeikan Institute, Gekkeikan Co. Ltd.,
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TSUTSUMI HIROKO
Gekkeikan Institute, Gekkeikan Co., Ltd.,
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Tsutsumi Hiroko
Gekkeikan Research Institute Gekkeikan Sake Co. Ltd.
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Momma Keiko
Laboratory Of Basic And Applied Molecular Biotechnology Graduate School Of Agriculture Kyoto Univers
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SUGINAMI Koji
Research Institute, Gekkeikan Sake Co. Ltd.
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Imayasu Satoshi
Research Institute Gekkeikan Sake Co. Ltd.
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SUGINAMI KOJI
Gekkeikan Research Institute, Gekkeikan Sake Co. Ltd.,
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Suginami K
Research Institute Gekkeikan Sake Co. Ltd.
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松下 一信
山口大 農
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Suizu T
Gekkeikan Sake Co. Ltd. Kyoto Jpn
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