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Publications by Kenji SHIKINA

Effect of Fermentation Temperature and Yeasts on the Formation of Higher Alcohol in Awamori Mash

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English

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Effect of the Inoculation Strategy of Non-Saccharomyces Yeasts on Wine Malolactic Fermentation

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Yeasts Occurring in a Mash and Koji of Tamari-Soya

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On Various Factors Affecting Formation of Isobutanol and Isoamyl Alcohol During Alcoholic Fermentation

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Effect of Benzoic Acid on Metabolic Fluxes in Yeasts: A Continuous-Culture Study on the Regulation of Respiration and Alcoholic Fermentation

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