Tetrad Analysis of the Mutants Producing a Large Quantity of ^|^beta;-Phenetyl Alcohol and ^|^beta;-Phenetyl Acetate From Saccharomyces Cerevisiae, and Sake Brewing With Mutants Isolated From Sake Yeast

JOURNAL OF THE BREWING SOCIETY OF JAPAN
doi 10.6013/jbrewsocjapan1988.85.501
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Brewing Society of Japan

Related search

Isolation of Fluazifop-Resistant Sake Yeast Mutants Producing Higher Amounts of Isoamyl Acetate

JOURNAL OF THE BREWING SOCIETY OF JAPAN
1998English

Breeding of Sake Yeast Producing a Large Quantity of Aroma

JOURNAL OF THE BREWING SOCIETY OF JAPAN
1992English

Isolation and Application of Mutants Producing Sufficient Isoamyl Acetate, a Sake Flavor Component.

Agricultural and Biological Chemistry
1987English

Phenotypes and Brewing Characteristics of Sake Yeast Kyokai No. 7 Mutants Resistant to Valproate

Journal of the Institute of Brewing
Food Science
2017English

Sake Brewing Using Kyoukai Sake Yeast 1801 and Other Yeast

JOURNAL OF THE BREWING SOCIETY OF JAPAN
2008English

Low Alcohol Sake Making Tests With the Use of the Sake Yeast Mutant Producing a Large Amount of Malic Acid

JOURNAL OF THE BREWING SOCIETY OF JAPAN
1998English

Effect of L-Proline on Sake Brewing and Ethanol Stress in Saccharomyces Cerevisiae

Applied and Environmental Microbiology
Applied MicrobiologyBiotechnologyEcologyFood Science
2005English

Development of New Type Sake Using Highly Flavor-Producing Sake-Yeast (Part 2) Pilot-Scale Brewing of New Type Sake Using the Improved Yeasts

JOURNAL OF THE BREWING SOCIETY OF JAPAN
1997English

Classification of Streptomycetaceae Isolated in “Sake-Brewing”

JOURNAL OF THE SOCIETY OF BREWING,JAPAN
1953English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy