Appearance of Poor-fermenting Variants in Brewing Yeast Culture(Microbiology & Fermentation Technology)
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概要
- 論文の詳細を見る
A class of yeast variants appears after cultivation of a bottom-fermenting brewing yeast strain, IFO2003. Although IFO2003 fails to grow well above 33℃, the variants can grow up to 34℃. Temperature-resistance and an acquired phenotype of maltose poor-fermentation ability are strictly correlated in the bottom-fermenting brewing yeast, enabling us to develop easy estimation of the fermentation ability of the variants.
- 社団法人日本農芸化学会の論文
- 2001-10-23
著者
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Ohya Yoshikazu
Department of Plant Sciences, Graduate School of Science, The University of Tokyo
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Ohya Yoshikazu
Department Of Integrated Biosciences Graduate School Of Frontier Sciences University Of Tokyo
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Ohya Yoshikazu
Department Of Biological Sciences Graduate School Of Science University Of To
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Shibata Kazunori
Brewing Research & Development Laboratory, Asahi Breweries, Ltd.
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Yuuki Toshifumi
Brewing Research And Development Laboratory Asahi Breweries Ltd.
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Shibata Kazunori
Brewing Research And Development Laboratory Asahi Breweries Ltd.
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YAMAGISHI Hiromi
Brewing Research and Development Laboratory, Asahi Breweries, LTD.
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KAGAMI Noboru
Brewing Research and Development Laboratory, Asahi Breweries, LTD.
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YOKOGAWA Yukitomo
Brewing Research and Development Laboratory, Asahi Breweries, LTD.
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MINEMURA Masayo
Department of Integrated Biosciences, Graduate School of Frontier Sciences, University of Tokyo
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Kagami Noboru
Brewing Research And Development Laboratory Asahi Breweries Ltd.
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Minemura Masayo
Department Of Integrated Biosciences Graduate School Of Frontier Sciences University Of Tokyo
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Yamagishi Hiromi
Brewing Research And Development Laboratory Asahi Breweries Ltd.
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Yokogawa Yukitomo
Brewing Research And Development Laboratory Asahi Breweries Ltd.
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