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Title
Research advances on sake rice, koji, and sake yeast: A review
Authors
Keywords
-
Journal
Food Science & Nutrition
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2020-05-20
DOI
10.1002/fsn3.1625
References
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Related references
Note: Only part of the references are listed.- Rice used for Japanese sake making
- (2019) Masaki Okuda BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
- Construction of sake yeast with low production of dimethyl trisulfide precursor by a self-cloning method
- (2018) Yuriko Ikeda et al. JOURNAL OF BIOSCIENCE AND BIOENGINEERING
- Phenotypes and brewing characteristics of sake yeast Kyokai no. 7 mutants resistant to valproate
- (2017) Kazuya Tomimoto et al. JOURNAL OF THE INSTITUTE OF BREWING
- Breeding of a non-urea-producing sake yeast carrying a FAS2 mutation
- (2017) Takashi Kuribayashi et al. MYCOSCIENCE
- Genetic dissection of grain traits in Yamadanishiki, an excellent sake-brewing rice cultivar
- (2017) Satoshi Okada et al. THEORETICAL AND APPLIED GENETICS
- Breeding Research on Sake Yeasts in Japan: History, Recent Technological Advances, and Future Perspectives
- (2013) Hiroshi Kitagaki et al. Annual Review of Food Science and Technology
- Contribution Ratios ofamyA,amyB,amyCGenes to High-Level α-Amylase Expression inAspergillus oryzae
- (2012) Takashi NEMOTO et al. BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
- Whole-Genome Sequencing of Sake Yeast Saccharomyces cerevisiae Kyokai no. 7
- (2011) T. Akao et al. DNA RESEARCH
- Ethanol fermentation driven by elevated expression of the G1 cyclin gene CLN3 in sake yeast
- (2011) Daisuke Watanabe et al. JOURNAL OF BIOSCIENCE AND BIOENGINEERING
- Sake yeast strains have difficulty in entering a quiescent state after cell growth cessation
- (2011) Henryk Urbanczyk et al. JOURNAL OF BIOSCIENCE AND BIOENGINEERING
- Enhancement of the Initial Rate of Ethanol Fermentation Due to Dysfunction of Yeast Stress Response Components Msn2p and/or Msn4p
- (2010) Daisuke Watanabe et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Contribution of 1,2-Dihydroxy-5-(methylsulfinyl)pentan-3-one (DMTS-P1) to the Formation of Dimethyl Trisulfide (DMTS) during the Storage of Japanese Sake
- (2010) Atsuko Isogai et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Construction and evaluation of self-cloning bottom-fermenting yeast with high SSU1 expression
- (2010) K. Iijima et al. JOURNAL OF APPLIED MICROBIOLOGY
- Contribution of ethanol-tolerant xylanase G2 from Aspergillus oryzae on Japanese sake brewing
- (2010) Yuichiro Sato et al. JOURNAL OF BIOSCIENCE AND BIOENGINEERING
- Overexpression of MSN2 in a sake yeast strain promotes ethanol tolerance and increases ethanol production in sake brewing
- (2009) Mamoru Watanabe et al. JOURNAL OF BIOSCIENCE AND BIOENGINEERING
- Screening and Identification of Precursor Compounds of Dimethyl Trisulfide (DMTS) in Japanese Sake
- (2008) Atsuko Isogai et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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