Isolation of a Non-Urea-Producing Sake Yeast Strain Carrying a Discriminable Molecular Marker-Reference-Cited by-同舟云学术

Isolation of a Non-Urea-Producing Sake Yeast Strain Carrying a Discriminable Molecular Marker

Published:2013-12-23 Issue:12 Volume:77 Page:2505-2509
ISSN:0916-8451
Container-title:Bioscience, Biotechnology, and Biochemistry
language:en
Short-container-title:Bioscience, Biotechnology, and Biochemistry

Author:

KURIBAYASHI Takashi,TAMURA Hiroyasu,SATO Keigo,NABEKURA Yoshihito,AOKI Toshio,ANZAWA Yoshihiko,KATSUMATA Kazuaki,OHDAIRA Shunji,YAMASHITA Susumu,KUME Kazunori,KANEOKE Mitsuoki,WATANABE Ken-ichi,HIRATA Dai

Publisher

Oxford University Press (OUP)

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology

Link

http://www.tandfonline.com/doi/pdf/10.1271/bbb.130621

Reference29 articles.

1. Novel PCR-based identification of Weissella confusa using an AFLP-derived marker

2. Development of bacteria identification array to detect lactobacilli in Thai fermented sausage

3. Sake: Production and flavor

4. 4) ``IARC Monographs on the Evaluation of Carcinogenic Risks to Humans'' Vol. 96, International Agency for Research on Cancer, Lyon (2010).

5. Ethyl carbamate in fermented beverages and foods. I. Naturally occurring ethylcarbamate

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Application of multiple ultra-high-pressure homogenization to the pasteurization process of Japanese rice wine, sake;Journal of Bioscience and Bioengineering;2023-08

2. Direct and efficient elimination of ethyl carbamate by engineered Saccharomyces cerevisiae displaying urethanase;Food Control;2022-12

3. Occurrence of Ethyl Carbamate in Foods and Beverages: Review of the Formation Mechanisms, Advances in Analytical Methods, and Mitigation Strategies;Journal of Food Protection;2021-08-04

4. Use of Synchrotron Light as a Mutagen for Breeding Non-Urea Producing Aichi Sake Yeast;JOURNAL OF THE BREWING SOCIETY OF JAPAN;2021

5. Genome editing to generate nonfoam-forming sake yeast strains;Bioscience, Biotechnology, and Biochemistry;2019-08-03