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Publications by Masaaki INAHASHI
Breeding of Sake Yeast KT–901 Having High Acid—producing Abilities.
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Yeast Culture Conditions and the Appearance of TTC White Strains
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Related publications
Breeding of Sake Yeast Producing a Large Quantity of Aroma
JOURNAL OF THE BREWING SOCIETY OF JAPAN
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
Isolation of Fluazifop-Resistant Sake Yeast Mutants Producing Higher Amounts of Isoamyl Acetate
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Sake Brewing Using Kyoukai Sake Yeast 1801 and Other Yeast
JOURNAL OF THE BREWING SOCIETY OF JAPAN
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
Quality of Sake Characterized by Lactic Acid Bacterial Flora in Traditional Yeast Starter (Kimoto)
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Figure 1: Residual Mitochondrial Transmembrane Potential Decreases Unsaturated Fatty Acid Level in Sake Yeast During Alcoholic Fermentation Oxidoreductive Status and Mitochondrial Morphology of Sake Yeast During Alcoholic Fermentation.
Β-Lactamase Reporter System for Selecting High-Producing Yeast Clones
BioTechniques
Biochemistry
Biotechnology
Genetics
Molecular Biology
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
