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¹Ö±éÈÖ¹æ:1B04¡¢Ê¬Îà:°ìÈÌ¹Ö±é ¤Î¸¡º÷·ë²Ì

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1B04-01
2023/03/14 10:30
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¼«Á³´Ä¶­¤ËͳÍ褹¤ë¿¿ô¤Î¹ÚÊì¶Ý³ô¤ÎÀ¶¼ò¾ú¤ÆÃÀ­É¾²ÁµÚ¤Óʬ»Ò·ÏÅý²òÀÏ
Study on sake brewing characteristics and phylogenetics of large number of Saccharomyces cerevisiae Japanese natural isolates
¡ûÀÖÈø ·ò¡¢Ëö¼¡¡Ýº´¡¹ÌÚ ½ÕºÚ¡¢ÎÓ Íüºé¡¢Å¢ ¶Ç¹È¡¢¼þ ±ä¡¢¶â°æ ½¡ÎÉ
¡ûTakeshi AKAO, Haruna SUETSUGU-SASAKI, Risa HAYASHI, Xiaohong Zheng, Yan Zhou, Muneyoshi KANAI
¼òÎàÁí¹ç¸¦µæ½ê
National Research Institute of Brewing
1B04-02
2023/03/14 10:30
¥ß¡¼¥Æ¥£¥ó¥°¥ë¡¼¥à B
¿·³ã¸©¸ÞÀô»Ô¤Î̾½ê¡Ö¼¾¾¸ø±à¡×¤«¤é¤Î¼«Á³³¦¹ÚÊì¤ÎʬΥ¤ÈÀ¶¼òÀ½Â¤¤Ø¤Î±þÍÑ
Isolation and sake brewing properties of a Saccharomyces cerevisiae from Muramatsu Park, Gosen City of the Niigata prefecture
¡û·ªÎÓ ¶¬1¡¢°° ²ÃÆá»Ò1¡¢ÄÍÅÄ Èþºé1¡¢°¤Éô ·û°ì1¡¢µÏÞ¼ ½çÆó2¡¢¿ù»³ ͧ¿Î3¡¢³Þ°æ ÂçÊå3
¡ûTakashi KURIBAYASHI1, Kanako ASAHI1, Misaki TSUKADA1, Ken-ichi ABE1, Jyunji KINEBUCHI2, Tomohito SUGIYAMA3, Daisuke KASAI3
1¿·³ã¿©ÇÀÂç¡¢2¶âò÷ÇÖ¼ò¤¡¢3Ĺ²¬µ»²ÊÂç
1Niigata Agro-Food Univ., 2Kinshihai Shuzo, Co., Ltd., 3Nagaoka Univ. of Tech.
1B04-03
2023/03/14 10:30
¥ß¡¼¥Æ¥£¥ó¥°¥ë¡¼¥à B
[GAR+]ºÙ˦¤Ï¥¨¥¿¥Î¡¼¥ëȯ¹Ú¤Ë±Æ¶Á¤òµÚ¤Ü¤¹
The[GAR+]cells affect the fermentation efficiency by sake yeast
¡ûÃæÅÄ Æ×ɧ1¡¢ÅÄî´ ¸ø°ì2,3¡¢Åç ½ã2,3
¡ûAtsuhiko NAKATA1, Koichi Tanabe2,3, Jun Shima2,3
1ζëÂ籡¡¦ÇÀ¡¢2ζëÂ硦ÇÀ¡¢3ζëÂ硦ȯ¹Ú¾ú¤¥»
1Ryukoku Univ. Grad. Sch. Agr., 2Ryukoku Univ. Fuc. Agr., 3Ryukoku Univ. Ferm. Brew. Cent.
1B04-04
2023/03/14 10:30
¥ß¡¼¥Æ¥£¥ó¥°¥ë¡¼¥à B
À¶¼ò¹ÚÊì¤Ë¤ª¤±¤ëEHT1ȯ¸½Ä´Àá¤Ë¤è¤ë¥¨¥¿¥Î¡¼¥ë¥¹¥È¥ì¥¹±þÅú¤Î²ÄǽÀ­
Possible response to ethanol stress in sake yeast through regulation of EHT1 expression.
¡ûÅçÅÄ æÆ¿´1¡¢¸åÆ£ Úö±Ñ2¡¢»°±º ·ò1,2,3
¡ûShogo SHIMADA1, Akihide GOTO2, Takeshi MIURA1,2,3
1ÅìÍÎÂ籡¡¦À¸Ì¿²Ê³Ø¡¢2ÅìÍÎÂ硦À¸Ì¿²Ê³Ø¡¢3ÅìÍÎÂ硦¥Ð¥¤¥ª¥ì¥¸¥ê¥¨¥ó¥¹¸¦µæ¥×¥í¥¸¥§¥¯¥È
1Graduate School of Life Sciences, Toyo Univ., 2Faculty of Life Sciences, Toyo Univ., 3Bio-Resilience Research Project, Toyo Univ.
1B04-05
2023/03/14 10:30
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¶ã¾ú¹á¤ò¹âÀ¸»º¤¹¤ëÀ¶¼ò¹ÚÊì¤Î³«È¯¤È¾ú¤ÆÃÀ­¤Îɾ²Á
Development of sake yeast strains with high ginjo-ka productivities and evaluation of the brewing characteristics
¡ûÀ±Ìî Æà·î1¡¢Âç´Ø ÆüºÚ»Ò1¡¢»ù¶Ì ²Æ¼ù1¡¢º´¡¹ÌÚ æƺÈ1¡¢ÌÚ¼ ľÀ¸1¡¢ºåÌî ÏÂͦ1¡¢Ãö¸Ô Âó̤1¡¢Ä¹°æ δ2¡¢ÅÄùõ ͵Æó1
¡ûNatsuki HOSHINO1, Hinako OSEKI1, Natsuki KODAMA1, Shoya SASAKI1, Nao KIMURA1, Nagomu SAKANO1, Takumi INOMATA1, Yutaka NAGAI2, Yuji TASAKI1
1Ĺ²¬¹©¶È¹âÅùÀìÌç³Ø¹» ʪ¼Á¹©³Ø²Ê¡¢2¿·³ãÌþú³ô¼°²ñ¼Ò
1Department of Materials Engineering, National Institute of Technology (KOSEN), Nagaoka College, 2Niigata Meijo Co., Ltd.
1B04-06
2023/03/14 10:30
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À¶¼ò¾ú¤ŬÀ­¤Î¤¢¤ë¥ï¥¤¥ó¹ÚÊì³ô¤Îõº÷¤ÈÆÃÀ­²òÀÏ
Exploring and Characterization of Wine Yeast Strains for Sake Brewing
¡ûüⶶ ¶õÎÉ1¡¢¿ô²¬ ¹§¹¬2
¡ûSora TAKAHSHI1, Takayuki KAZUOKA2
1ÅìµþÇÀ¶ÈÂç³ØÂç³Ø±¡¡¢2ÅìµþÇÀ¶ÈÂç³Ø
1Graduate school of Tokyo Univ. of Agriculture, 2Tokyo Univ. of Agriculture
1B04-07
2023/03/14 10:30
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¥¦¥é¥·¥ëÍ×µáÀ­¤ò»Øɸ¤Ë¤·¤¿À¶¼ò¹ÚÊì¤Î¥¤¥ª¥ó¥Ó¡¼¥à°é¼ïµ»½Ñ¤Ë´Ø¤¹¤ë¸¦µæ
Study on ion-beam mutagenesis technology for sake yeasts using uracil auxotrophic mutants
¡ûÅÏÉô µ®»Ö1¡¢º´Æ£ ¾¡Ìé2¡¢ÂçÌî Ë­2¡¢ÅÄÅç ÁÏ1
¡ûTakashi WATANABE1, Katsuya Satoh2, Yutaka Oono2, So Tajima1
1·²µ»¥»¡¢2Î̸¦¹âºê
1Gunma Industrial Technology Center, 2QST Takasaki
1B04-08
2023/03/14 10:30
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À¶¼ò¤ò°Û¤Ê¤ë²¹Å٤ˤƣ¹¤«·î´ÖÃù¢¤·¤¿ºÝ¤ÎÉʼÁÊѲ½
Quality evaluation of sake stored at different temperatures for 9 months
¡ûº´Æ£ ËüΤ¡¢»°»Þ ÀŹ¾¡¢ºÙ°æ Ãι°
¡ûMari Sato, Shizue Saegusa, Tomohiro Hosoi
ÅÔ»ºµ»¸¦¡¦¿©µ»¥»
TIRI
1B04-09
2023/03/14 10:30
¥ß¡¼¥Æ¥£¥ó¥°¥ë¡¼¥à B
¶ã¾ú»Å¹þ¤ß¤Ç¤Î¦Á-EG¤È¥×¥ê¥óÂΤ覵æ
Study on ¦Á-EG and purines in Ginjo preparation
¡ûÀж¶ ͦºî1¡¢Èø´Ø ·òÆó2
¡ûYUSAKU ISHIBASHI1, KENJI OZEKI2
1¶âÂô¹©¶ÈÂç³ØÂç³Ø±¡ ¥Ð¥¤¥ª¡¦²½³ØÀ칶¡¢2¶âÂô¹©¶ÈÂç³Ø Èø´Ø¸¦µæ¼¼
1Kanazawa Institute of Technology Graduate School., 2Kanazawa Institute of Technology
1B04-10
2023/03/14 10:30
¥ß¡¼¥Æ¥£¥ó¥°¥ë¡¼¥à B
À¶¼òÃæ¤Î̤ƱÄêÅü¥¢¥ë¥³¡¼¥ëÇÛÅüÂΤ˴ؤ¹¤ë¸¦µæ
Studies on unidentified sugar alcohol glycoside in sake
¡ûµÈß· ¹Ì1¡¢¾¡ÅÄ Î¼2¡¢»³ÅÄ ÌÀÆü¹á1¡¢¾®ÎÓ ÀôÈþ1¡¢ËÜÅÄ Àé¿Ò3¡¢¿ÊÆ£ ÀÆ1¡¢Êæºä ¸­1¡¢ÆÁ²¬ ¾»Ê¸1
¡ûKou Yoshizawa1, Ryou Katuta2, Asuka Yamada1, Izumi Kobayasi1, Chihiro Honda3, Hitoshi Shindou1, Masaru Hosaka1, Masafumi Tokuoka1
1ÅìÇÀÂ籡±þÀ¸¡¢2ÅìÇÀÂ籡À¸Ì¿¡¢3ÀŲ¬¸©Âç¿©ÉʱÉÍÜ
1Fac. Appl. Biosci., Tokyo Univ. of Agric, 2Fac. Life Sci., Tokyo Univ. of Agric, 3Univ. of Shizuoka
1B04-11
2023/03/14 10:30
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ÁÈ´¹¤¨¹ÚÁǤòÍѤ¤¤¿À¶¼ò¥ª¥ê¥´ÅüÀ¸À®¥á¥«¥Ë¥º¥à¤Î²òÀÏ
In vitro analysis of sake oligosaccharide formation
¡û»³ÅÄ ÌÀÆü¹á1¡¢¶âËÜ Í¯ÂÀ1¡¢µÈß· ¹Ì1¡¢¾®ÎÓ ÀôÈþ1¡¢ËÜÅÄ Àé¿Ò2¡¢ÃÝµ× ¤Þ¤ä1¡¢¿ÊÆ£ ÀÆ1¡¢Êæºä ¸­1¡¢ÆÁ²¬ ¾»Ê¸1
¡ûAsuka YAMADA1, Yuta KANEMOTO1, Kou YOSHIZAWA1, Izumi KOBAYASHI1, Chihiro HONDA2, Maya TAKEHISA1, Hitoshi SHINDO1, Masaru HOSAKA1, Masafumi TOKUOKA1
1ÅìÇÀÂ籡±þÀ¸¡¢2ÀŲ¬¸©Âç¿©ÉʱÉÍÜ
1Fac. Appl. Biosci., Tokyo Univ. of Agric., 2Univ. of Shizuoka
1B04-12
2023/03/14 10:30
¥ß¡¼¥Æ¥£¥ó¥°¥ë¡¼¥à B
À¶¼ò¤ÎD-¥¢¥ß¥Î»À´ÞÍ­Î̤ˤĤ¤¤Æ
The concentration of D-amino acid in sake
¡û¹â¼ ¿®Çî1¡¢ÅÏîµ ¹ÀÆó2¡¢¶âÆâ À¿1
¡ûAkihiro TAKAMURA1, Kouji WATANABE2, Makoto KANAUCHI1
1µÜ¾ëÂç³Ø¡¢2±º²â¾ú¤¸µ ³ô¼°²ñ¼Òº´±º
1Miyagi Univ., 2Urakasumi Sake Brewery Saura Co.
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