Zobrazeno 1 - 10 of 45 pro vyhledávání: '"Yoshinori Wakai"'
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Akademický článek
Metabolite profiling of the fermentation process of 'yamahai-ginjo-shikomi' Japanese sake.
Autor: Yohei Tatsukami, Hironobu Morisaka, Shunsuke Aburaya, Wataru Aoki, Chihiro Kohsaka, Masafumi Tani, Kiyoo Hirooka, Yoshihiro Yamamoto, Atsushi Kitaoka, Hisashi Fujiwara, Yoshinori Wakai, Mitsuyoshi Ueda
Publikováno v: PLoS ONE, Vol 13, Iss 1, p e0190040 (2018)
Sake is a traditional Japanese alcoholic beverage prepared by multiple parallel fermentation of rice. The fermentation process of "yamahai-ginjo-shikomi" sake is mainly performed by three microbes, Aspergillus oryzae, Saccharomyces cerevisiae, and La
Externí odkaz: https://doaj.org/article/ef58d2cbc4614cd89ad489bba61a2785
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2
Identification of 4-mercapto-4-methylpentan-2-one as the characteristic aroma of sake made from low-glutelin rice
Autor: Tsutomu Fujii, Yoshinori Wakai, Kazutaka Kusaka, Sachiko Iizuka-Furukawa, Atsuko Isogai
Publikováno v: Journal of Bioscience and Bioengineering. 123:209-215
The grassy characteristic aroma perceived in brewed sake made from low-glutelin rice (Oryza sativa L. Mizuhonoka) was examined by gas chromatography-olfactometry and gas chromatography-mass spectrometry. By comparing the odor properties and Kovats re
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f71db4d6eb526bd500366470e77350cf
https://doi.org/10.1016/j.jbiosc.2016.09.002
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9
Vacuolar morphology of Saccharomyces cerevisiae during the process of wine making and Japanese sake brewing
Autor: Shingo Izawa, Yoshiharu Inoue, Kayo Ikeda, Yoshinori Wakai, Takeo Miki
Publikováno v: Applied Microbiology and Biotechnology. 88:277-282
Although ethanol and osmotic stress affect the vacuolar morphology of Saccharomyces cerevisiae, little information is available about changes in vacuolar morphology during the processes of wine making and Japanese sake (rice wine) brewing. Here, we e
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::71f7e25442ca960a2e53780938cbbc72
https://doi.org/10.1007/s00253-010-2758-1
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10
Water absorption characteristics and structural properties of rice for sake brewing
Autor: Tomochika Mizuma, Yoshinori Wakai, Yoshifumi Kiyokawa
Publikováno v: Journal of Bioscience and Bioengineering. 106:258-262
This study investigated the water absorption curve characteristics and structural properties of rice used for sake brewing. The parameter values in the water absorption rate equation were calculated using experimental data. Differences between sample
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5eb66250436dcf9d7a251ff15cd76c93
https://doi.org/10.1263/jbb.106.258
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