Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Hiroyasu Tamura"'
Autor:
Shinsuke Ohnuki, Hiroki Okada, Anne Friedrich, Yoichiro Kanno, Tetsuya Goshima, Hirokazu Hasuda, Masaaki Inahashi, Naoto Okazaki, Hiroyasu Tamura, Ryo Nakamura, Dai Hirata, Hisashi Fukuda, Hitoshi Shimoi, Katsuhiko Kitamoto, Daisuke Watanabe, Joseph Schacherer, Takeshi Akao, Yoshikazu Ohya
Publikováno v:
G3: Genes, Genomes, Genetics, Vol 7, Iss 8, Pp 2807-2820 (2017)
Sake yeast was developed exclusively in Japan. Its diversification during breeding remains largely uncharacterized. To evaluate the breeding processes of the sake lineage, we thoroughly investigated the phenotypes and differentiation of 27 sake yeast
Externí odkaz:
https://doaj.org/article/dc2913158c334d7a8794cd54cd691ea0
Autor:
Hisashi Yazawa, Yuko Hata, Shougo Hirata, Kazuhiro Iwashita, Mitsuoki Kaneoke, Dai Hirata, Hiroyasu Tamura, Eri Ichikawa
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 84:1714-1723
In sake brewing, the steamed rice is used in 2 ways, added to sake-mash and making rice-koji. Rice-koji is made from the steamed rice by using koji starter, and its quality is an important determinant of the aroma/taste of sake. The sake rice Koshita
Autor:
Shougo Hirata, Kazuhiro Iwashita, Yuko Hata, Hiroyasu Tamura, Eri Ichikawa, Hisashi Yazawa, Mitsuoki Kaneoke, Dai Hirata
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 83:1570-1582
In sake brewing, the steamed rice is used in two ways, added to sake-mash (as kake-mai) and making koji. The rice is an important determinant for the quality of sake, as the metabolites in sake affect its taste/aroma. The sake rice Koshitanrei (KOS)
Autor:
Eri, Ichikawa, Shougo, Hirata, Yuko, Hata, Hisashi, Yazawa, Hiroyasu, Tamura, Mitsuoki, Kaneoke, Kazuhiro, Iwashita, Dai, Hirata
Publikováno v:
Bioscience, biotechnology, and biochemistry. 84(8)
In sake brewing, the steamed rice is used in 2 ways, added to sake-mash and making rice
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 81:1598-1606
Many factors contribute to palatability. In order to evaluate the palatability of Japanese alcohol sake paired with certain dishes by integrating multiple factors, here we applied an evaluation method previously reported for palatability of cheese by
Autor:
Hitoshi Shimoi, Hiroki Okada, Anne Friedrich, Katsuhiko Kitamoto, Joseph Schacherer, Hisashi Fukuda, Tetsuya Goshima, Hirokazu Hasuda, Naoto Okazaki, Masaaki Inahashi, Shinsuke Ohnuki, Yoichiro Kanno, Dai Hirata, Yoshikazu Ohya, Daisuke Watanabe, Takeshi Akao, Ryo Nakamura, Hiroyasu Tamura
Publikováno v:
G3: Genes|Genomes|Genetics
G3: Genes, Genomes, Genetics, Vol 7, Iss 8, Pp 2807-2820 (2017)
G3: Genes, Genomes, Genetics, Vol 7, Iss 8, Pp 2807-2820 (2017)
Sake yeast was developed exclusively in Japan. Its diversification during breeding remains largely uncharacterized. To evaluate the breeding processes of the sake lineage, we thoroughly investigated the phenotypes and differentiation of 27 sake yeast
Autor:
Eri, Ichikawa, Shougo, Hirata, Yuko, Hata, Hisashi, Yazawa, Hiroyasu, Tamura, Mitsuoki, Kaneoke, Kazuhiro, Iwashita, Dai, Hirata
Publikováno v:
Bioscience, biotechnology, and biochemistry. 83(8)
In sake brewing, the steamed rice is used in two ways, added to sake-mash (as
Autor:
Yoshikazu Ohya, Ryo Nakamura, Masaki Mizunuma, Tetsuya Goshima, Hitoshi Shimoi, Dai Hirata, Kazunori Kume, Naoto Okazaki, Masaaki Inahashi, Hiroyasu Tamura, Eri Ichikawa, Takeshi Akao, Hirokazu Hasuda, Hiroki Okada
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 80:1657-1662
In high-quality sake brewing, the cerulenin-resistant sake yeast K1801 with high ethyl caproate-producing ability has been used widely; however, K1801 has a defective spindle assembly checkpoint (SAC). To identify the mutation causing this defect, we
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 110:182-188
Autor:
Masaki Mizinuma, Ken-ichi Watanabe, Tetsuya Goshima, Ken Akao, Hitoshi Shimoi, Takashi Kuribayashi, Kazunori Kume, Ryo Nakamura, Hiroyasu Tamura, Dai Hirata
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 110:820-826