Influence of Amino Acid Content in Seed Mash on Peptide Uptake by Yeast Cells in Main Mash in Sake Brewing Process
スポンサーリンク
概要
- 論文の詳細を見る
It was found that the peptide content of the main mash in the sake brewing process, seeded with kimoto, was higher than in that seeded with sokujo-moto, although the peptide content in kimoto was lower than in sokujo-moto. We investigated the underlying reasons. As a result, we found that the high concentration of free amino acids originating from kimoto decreased the peptide uptake ability of yeast cells in the main mash seeded with kimoto.
- 社団法人日本生物工学会の論文
- 1999-12-25
著者
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Furukawa K
General Res. Lab. Of Kiku‐masamune Sake Brewing Co. Ltd. Kobe Jpn
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Yamada T
General Research Laboratory Of Kiku-masamune Sake Brewing Co. Ltd.
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Yamada Tasuku
General Res. Lab. Of Kiku-masamune Sake Brewing Co. Ltd.
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Yamada Tasuku
General Research Laboratory Of Kiku-masamune Sake Brewing Co. Ltd.
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Takahashi T
Brewing Research Laboratories Sapporo Breweries Ltd.
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Takahashi Toshinari
General Research Laboratories Of Kiku-masamune Sake Brewing Co.ltd.
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Takahashi Toshinari
General Research Laboratory Kiku-masamune Sake Brewing Co. Ltd.
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Furukawa K
Kiku‐masamune Sake Brewing Co. Ltd. Hyogo Jpn
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Furukawa K
General Research Laboratory Of Kiku-masamune Sake Brewing Co. Ltd.
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Hara S
General Research Laboratory Of Kiku-masamune Sake Brewing Co. Ltd.
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Hara Shodo
Office Of Technical Officers Osaka Regional Taxation Bureau
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Hara Shodo
General Research Laboratories Of Kiku-masamune Sake Brewing Co. Ltd.
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IEMURA YOSHITSUGU
General Research Laboratories of Kiku-Masamune Sake Brewing Co.Ltd.
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FURUKAWA KEIJI
General Research Laboratories of Kiku-Masamune Sake Brewing Co.Ltd.
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Furukawa Keiji
General Research Laboratories Of Kiku-masamune Sake Brewing Co. Ltd.
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Takahashi T
General Research Laboratory Kiku-masamune Sake Brewing Co. Ltd.
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Hara Shodo
General Research Labolatories Of Kiku-masamune Sake Brewing Co. Ltd.
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