ÆüËÜÇÀ·Ý²½³Ø²ñ 2023ǯÅÙÂç²ñ¥×¥í¥°¥é¥à¸¡º÷

¥×¥í¥°¥é¥à½¸PDF ¿Ê¹ÔÃæ¤Î¥×¥í¥°¥é¥à°ìÍ÷
½ªÎ»¤·¤Þ¤·¤¿
Âç²ñ¥È¥Ã¥×¥Ú¡¼¥¸¤ËÌá¤ë
Âç²ñ¥×¥í¥°¥é¥à½¸¡¦Âç²ñ¹Ö±éÍ׻ݽ¸¡ÎPDF¡Ï¤ÎÊѹ¹ (¹¹¿·¡§4/19)
¿ä¾©¥Ö¥é¥¦¥¶¡§Chrome¡¢FireFox¡¢Edge¡¢Safari
(Internet Explorer¤Ç¤ÏÀµ¤·¤¯É½¼¨¤µ¤ì¤Ê¤¤¾ì¹ç¤¬¤¢¤ê¤Þ¤¹)
Recommended browsers: Chrome, FireFox, Edge, Safari
(May not display correctly in Internet Explorer)

¹Ö±éÈÖ¹æ:1B02¡¢Ê¬Îà:°ìÈÌ¹Ö±é ¤Î¸¡º÷·ë²Ì

1 - 12  / 12 <<< 1 >>>

1 - 12  / 12
<<< 1 >>>
1B02-01
2023/03/14 09:30
¥ß¡¼¥Æ¥£¥ó¥°¥ë¡¼¥à B
¼ò¤¹¥Å¬ÊÆÉʼï¡Æ±ÛøÎï¡Ç¤òÍѤ¤¤¿ÆüËܼò¤Îȯ¹ÚÆÃÀ­¤È¼ò¼Á¤Î²òÀϡݰۤʤëÊæÈîÃâÁÇ»ÜÈîÎ̤αƶÁ¤Ë¤Ä¤¤¤Æ¡Ý
Analyses of the fermentation properties and quality of sake from the sake rice cultivar ¡ÈKoshitanrei¡É – Effects of varying dosages of top-dressing nitrogen –
¡ûµÜËÜ Â÷»Ö1¡¢À¾ÅÄ °êµ×1¡¢ÂçÃÝ ·ûË®2¡¢Ê¿ÅÄ Âç1,2,3
¡ûTakuji MIYAMOTO1, Ikuhisa NISHIDA1, Norikuni OHTAKE2, Dai HIRATA1,2,3
1¿·ÂçÆüËܼò³Ø¡¢2¿·Â籡¼«Á³¸¦¡¢3¿·³ã¸©¼ò¤Áȹç
1SC, Niigata Univ., 2GSST, Niigata Univ., 3Niigata Sake Brewers Association
1B02-02
2023/03/14 09:30
¥ß¡¼¥Æ¥£¥ó¥°¥ë¡¼¥à B
À¸酛°éÀ®½é´ü¤Ë¤ª¤±¤ë¼ò¤ǯÅÙ¤´¤È¤ÎÆý»À¶ÝÁÑ
Lactic acid bacterial flora every brewing year in early stage of kimoto making
¡ûÃÝÆâ ÉëÅÐ1¡¢Ã«Ìî Í­²Â1¡¢»°Âð Í´¼£2¡¢ÅÏî´ ½¨Â¤2¡¢»°Âð ¹ä»Ë1¡¢ÅÏî´ ¹Ú¤2¡¢°ËÆ£ °ìÀ®1
¡ûHayato TAKEUCHI1, Yuka TANINO1, Yuji MIYAKE2, Syuzou WATANABE2, Tsuyoshi MIYAKE1, Kouzou WATANABE2, Kazunari ITO1
1²¬»³¸©¹©µ»¥»¡¢2ÇòµÆ¼ò¤(³ô)
1Ind. Technol. Center, Okayama Pref., 2Shiragiku Shuzo Co., Ltd.
1B02-03
2023/03/14 09:30
¥ß¡¼¥Æ¥£¥ó¥°¥ë¡¼¥à B
Aspergillus°¹í¶Ý¤òÍѤ¤¤¿É½ÌÌ¥«¥Ó½ÏÀ®¥Á¡¼¥º¤Î´øȯÀ­¤ª¤è¤Ó¿åÍÏÀ­À®Ê¬¤Î¥×¥í¥Õ¥¡¥¤¥ë²òÀÏ
Volatile and soluble metabolite profiles in surface-ripened cheeses with Aspergillus koji molds
¡ûÉÚÅÄ Íý1¡¢Ìî¼ ¾­1¡¢¹ÓÀî ÍÎμ2¡¢»°±º ¹§Ç·3¡¢ÎÓÅÄ ¶õ1¡¢Çë ãϯ1¡¢¾®ÎÓ ÈþÊæ1¡¢ÎëÌÚ Áï1¡¢»³²¼ ½¨¹Ô4¡¢º´Æ£ ·°3¡¢ÆïËÜ ·û°ì5
¡ûSatoru TOMITA1, Masaru NOMURA1, Yousuke ARAKAWA2, Takayuki MIURA3, Sora HAYASHIDA1, Tatsuro HAGI1, Miho KOBAYASHI1, Satoshi SUZUKI1, Hideyuki YAMASHITA4, Kaoru SATO3, Ken-Ichi KUSUMOTO5
1ÇÀ¸¦µ¡¹½¿©Éʸ¦¡¢2¢²¦ÍïÇÀ¥»¥ó¥¿¡¼¡¢3Æü½Ã°åÂç±þÀ¸¡¢4Èõ¸ý¾¾Ç·½õ¾¦Å¹¡¢5ÂçºåÂ籡¹©
1Food Res. Inst., NARO, 2Zao Dairy Center, 3Nippon Vet. Life Sci. Univ., 4Higuchi Matsunosuke Shoten, 5Osaka Univ
1B02-04
2023/03/14 09:30
¥ß¡¼¥Æ¥£¥ó¥°¥ë¡¼¥à B
³ïÀᥫ¥ÓAspergillus chevalieri¤Ë¤ª¤±¤ë¹â¸úΨ¤Ê°äÅÁ»ÒÁÈ´¹¤¨·Ï¤Î¹½ÃÛ
Efficient gene targeting system in Aspergillus chevalieri used for the production of katsuobushi
¡ûÊ¿¾¾ ·òÂÀϺ¡¢±üÄÅ ²ÌÍ¥¡¢µÈùõ ͳÈþ»Ò¡¢üâÊ÷ ϧ¡¢¶ÌÃÖ ¾°ÆÁ¡¢Æó¿À ÂÙ´ð
¡ûKentaro HIRAMATSU, Kayu OKUTSU, Yumiko YOSHIZAKI, Kazunori TAKAMINE, Hisanori TAMAKI, Taiki FUTAGAMI
¼¯»ùÅçÂ籡¡¦ÇÀÎӿ建
Fac. Agric., Kagoshima Univ
1B02-05
2023/03/14 09:30
¥ß¡¼¥Æ¥£¥ó¥°¥ë¡¼¥à B
¥¤¥á¡¼¥¸¥ó¥°¼ÁÎÌʬÀϤˤè¤ê²Ä»ë²½¤·¤¿¹íγÆâ¥Ý¥ê¥Ú¥×¥Á¥ÉʬÉۤηлþŪÊѲ½
Time course of polypeptides distribution in koji grains visualized using mass spectrometry imaging
¡ûëÌî Í­²Â1¡¢°ËÆ£ °ìÀ®1¡¢ÃÝÆâ ÉëÅÐ1¡¢¸ÞÌ£ ¾¡Ìé2¡¢¼í»³ ¾»¹°3¡¢»°Âð ¹ä»Ë1
¡ûYuka TANINO1, Kazunari ITO1, Hayato TAKEUCHI1, Katsuya GOMI2, Masahiro KARIYAMA3, Tsuyoshi MIYAKE1
1²¬»³¸©¹©µ»¥»¡¢2ÅìËÌÂ籡ÇÀ¡¦À¸Êª»º¶ÈÁÏÀ®¡¢3³ô¼°²ñ¼Ò¥Õ¥¸¥ï¥é¥Æ¥¯¥Î¥¢¡¼¥È
1Industrial Technology Center of Okayama Prefecture, 2Tohoku Univ., 3Fujiwara Techno-Art Co., Ltd.
1B02-06
2023/03/14 09:30
¥ß¡¼¥Æ¥£¥ó¥°¥ë¡¼¥à B
¶¦¥²¥Î¥àÊÔ½¸¤Ë¤è¤ëÀ¶¼ò¾ú¤¤ËÍ­ÍѤʲ«麴¶Ý³ô¤Î°é¼ï
Breeding of useful A. oryzae strains for sake brewing by Co-genome editing
¡ûÌڥξå δÂÀ1,2¡¢¿¥ÅÄ ·ò2¡¢ÅçËÜ ÏÂÈþ2¡¢ÎÓ Íüºé2¡¢ÀÖ¾¾ »Ë°ì2¡¢Æ£ÅÄ ¹¸»Ò2¡¢ÀÖÈø ·ò1,2
¡ûRyuta KINOUE1,2, Ken ODA2, Kazumi SHIMAMOTO2, Risa HAYASHI2, Fumikazu AKAMATSU2, Akiko FUJITA2, Takeshi AKAO1,2
1¹­Â籡Åý¹çÀ¸Ì¿¡¢2¼òÎàÁí¹ç¸¦µæ½ê
1Hiroshima Univ., 2NRIB
1B02-07
2023/03/14 09:30
¥ß¡¼¥Æ¥£¥ó¥°¥ë¡¼¥à B
ÊÆ麴Ãæ¤Î麴¶ÝÀ¸»º¥¿¥ó¥Ñ¥¯¼Á¤¬À¶¼ò¥á¥¿¥Ü¥í¡¼¥à¤Ë¤ª¤è¤Ü¤¹±Æ¶Á
Effects of Aspergillus oryzae-derived protein in rice-koji on sake metabolome
¡ûÊÒ²¬ ÎÃÊå¡¢BAHENA-GARRIDO Sharon Marie¡¢¾®¾¾ ͼ»Ò¡¢´ä²¼ ÏÂ͵
¡ûRyousuke KATAOKA, Sharon Marie BAHENA-GARRIDO, Yuko KOMATSU, Kazuhiro IWASHITA
¼òÎàÁí¹ç¸¦µæ½ê
NRIB
1B02-08
2023/03/14 09:30
¥ß¡¼¥Æ¥£¥ó¥°¥ë¡¼¥à B
¹í¶ÝAspergillus oryzae³ô¤¬ÆÃħŪ¤ËÍ­¤¹¤ëÀ÷¿§ÂÎÎΰè¤Î¾ú¤¤Ë¤ª¤±¤ëµ¡Ç½²òÀÏ
Research on functions of a chromosomal region mainly found in Aspergillus oryzae strains in brewing characteristics
¡ûÀ¾¸ý ²ÂÆá1¡¢ÉÍÃæ Í´Ìï1¡¢»³¸ý ¾¡»Ê2¡¢ÊÒ»³ ÂöÌé1,3¡¢½Å¿® ½¨¼£2¡¢´Ý»³ ½á°ì1,3
¡ûKana NISHIGUCHI1, Yuya HAMANAKA1, Katsushi YAMAGUCHI2, Takuya KATAYAMA1,3, Shuji SHIGENOBU2, Jun-ichi MARUYAMA1,3
1ÅìÂ籡¡¦ÇÀÀ¸²Ê¡¦±þÀ¸¹©¡¢2´ðÀ¸¸¦¡¢3ÅìÂç ÈùÀ¸ÊªÏ¢·Èµ¡¹½
1Dept. of Biotechnol., The Univ. of Tokyo, 2NIBB, 3CRIIM, The Univ. of Tokyo
1B02-09
2023/03/14 09:30
¥ß¡¼¥Æ¥£¥ó¥°¥ë¡¼¥à B
²»ÇȾȼͤ¬²«¹í¶Ý¤ª¤è¤Ó¹õ¹í¶Ý¤ÎʬÀ¸»Òȯ²êΨ¤È¶Ý»åÀ¸°é¤ËÍ¿¤¨¤ë¸ú²Ì¤ÎÈæ³Ó
Comparison of effects of sound waves on the ratio of germination and the hyphal growth of yellow-koji and black-koji.
¡û¾¾ËÜ Âó1¡¢ºäËÜ ¶Á2¡¢¶¶ËÜ Ë¨²Ã2¡¢¾®Åç ¹¬¼£1¡¢»°»Þ ·ÉÌÀ1¡¢»ûËÜ Í´»Ê1
¡ûTaku MATSUMOTO1, Hibiki SAKAMOTO2, Moeka HASHIMOTO2, Kouji KOJIMA1, Noriaki SAIGUSA1, Yuji TERAMOTO1
1¿ò¾ëÂç³Ø±¡¡¢2¿ò¾ëÂç³Ø
1Grad. Sch. Sojo Univ., 2Sojo Univ.
1B02-10
2023/03/14 09:30
¥ß¡¼¥Æ¥£¥ó¥°¥ë¡¼¥à B
¶áµ¦Âç³Ø¹½Æâ¤Î²Ö¡¹¤«¤éñΥ¤·¤¿Lachancea thermotolerans¤Î¾ú¤¤Ø¤Î±þÍÑ
Application of Lachancea thermotolerans isolated from flowers on the Kindai University campus to brewing
¡ûÃæë ̤ÐÒ1¡¢Âçë ΤºÚ1¡¢ÂçÀ¾ Å°1¡¢Ä¹Ã«Àî ůºÈ1¡¢±öë ¿ðµª1¡¢Â綶 Àµ¹§3¡¢ÁÒÅÄ ½ß»Ö2¡¢¾å³À ¹À°ì2
¡ûMiyu NAKATANI1, Rina OTANI1, Toru ONISHI1, Tetsuya HASEGAWA1, Mizuki SHIOTANI1, Masataka OHASHI3, Atsushi KURATA2, Koichi UEGAKI2
1¶áµ¦Âç³ØÂç³Ø±¡¡¢2¶áµ¦Âç³Ø¡¢3ÆàÎÉ»º¶È¿¶¶½Áí¹ç¥»¥ó¥¿¡¼
1Kindai Univ Graduate School, 2Kindai Univ, 3Nara Industrial Promotion Center
1B02-11
2023/03/14 09:30
¥ß¡¼¥Æ¥£¥ó¥°¥ë¡¼¥à B
¥ï¥¤¥óÍѹÚÊìȯ¹Ú½õÀ®ºÞ¤¬À¶¼ò¾ú¤¤ËµÚ¤Ü¤¹±Æ¶Á¡ÊÂ裳Êó¡Ë
Effects of fermentation nutrients for wine on sake brewing (Part3)
¡ûÈÓÄ͡ʸÅÀî¡Ë ¹¬»Ò¡¢»ûËÜ Áï»Ò¡¢µÈÅÄ Íµ°ì
¡ûSachiko IIZUKA(FURUKAWA), Satoko TERAMOTO, Yuichi YOSHIDA
¼òÁí¸¦
NRIB
1B02-12
2023/03/14 09:30
¥ß¡¼¥Æ¥£¥ó¥°¥ë¡¼¥à B
À¶¼ò¹ÚÊì¤òÆÃħ¤Å¤±¤ë°äÅÁ»Ò¤Î¸úΨŪ¤ÊƱÄêÊýË¡¤Î¹½ÃÛ
Construction of an efficient identification method for genes that characterize sake yeast
¡û¶â°æ ½¡ÎÉ1¡¢¼ÆÅÄ ÃÒ»Ò1¡¢¼þ ±ä1¡¢ÎÓ Íüºé1¡¢Ê¡¾ì °ê»Ò1¡¢²ÏÆâ ¹§Ç·1,2¡¢¹â¶¶ ½¨ÏÂ3¡¢ÀÖÈø ·ò1,2
¡ûMUNEYOSHI Kanai1, TOMOKO Shibata1, YAN Zhou1, RISA Hayashi1, IKUKO Fukuba1, TAKAYUKI Kochi1,2, HIDEKAZU Takahashi3, TAKESHI Akao1,2
1¼òÁí¸¦¡¢2¹­Â籡Åý¹çÀ¸Ì¿¡¢3Ê¡ÅçÂ硦¿©ÇÀ³ØÎà
1NRIB, 2Hiroshima Univ., 3Fukushima Univ.
1 - 12  / 12 <<< 1 >>>

1 - 12  / 12
<<< 1 >>>