Isolation of a Non-Urea-Producing Sake Yeast Strain Carrying a Discriminable Molecular Marker
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概要
- 論文の詳細を見る
In the fermentation industry, the traceability of microorganisms during the process is important to ensure safety and efficacy. Ethyl carbamate, a group-2A carcinogen, is produced from ethanol and urea during the storage of food/alcoholic beverages. We isolated non-urea-producing sake yeast car1 mutants carrying a discriminable molecular marker, and demonstrated, by the use of PCR assays, that these mutants are useful for traceability analysis and identification during the sake brewing process.
- 公益社団法人 日本農芸化学会の論文
著者
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Kaneoke Mitsuoki
Niigata Prefectural Sake Research Institute
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YAMASHITA Susumu
Niigata Sake Brewers Association
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Hirata Dai
Department Of Fermentation Technology Hiroshima University
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Watanabe Ken-ichi
Niigata Prefectural Institute Of Brewing
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Kume Kazunori
Department Of Molecular Biotechnology Graduate School Of Advanced Science Of Matter Hiroshima Univer
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KURIBAYASHI Takashi
Niigata Prefectural Sake Research Institute
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ANZAWA Yoshihiko
Asahi Sake Brewing Co., Ltd.
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AOKI Toshio
Niigata Prefectural Sake Research Institute
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NABEKURA Yoshihito
Niigata Prefectural Sake Research Institute
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KATSUMATA Kazuaki
Asahi Sake Brewing Co., Ltd.
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TAMURA Hiroyasu
Asahi Sake Brewing Co., Ltd.
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SATO Keigo
Niigata Prefectural Sake Research Institute
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OHDAIRA Shunji
Niigata Sake Brewers Association
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