キーワード:sake brewing の検索結果 / 1 1 - 4 / 4 <<< 1 >>> / 1 1 - 4 / 4 <<< 1 >>> 2D1a08 2024/03/25 10:55 D1 酒造好適米を用いた米飯の摂取がBalb/cマウスの成長と脂質代謝に及ぼす影響 The consumption of cooked rice products made from rice suitable for sake brewing influences growth and lipid metabolism in Balb/c mice ○大石 怜実1、牧田 友香2、松岡 信3、松田 幹3、平野 可奈2 ○Remi OISHI1, Yuka MAKIDA2, Makoto MATSUOKA3, Tsukasa MATSUDA3, Kana HIRANO2 1金城学院大院・人間生活・消費者科学、2金城学院大・生活環境・食環境栄養、3福島大・食農学類・附属発酵醸造研究所 1Consumer Science Major, Graduate School of Human Ecology, Kinjo Gakuin University, 2Department of Food and Nutritional Environment, College of Human Life and Environment, Kinjo Gakuin University, 3Fukushima University, Institute of Fermentation Sciences (IFeS), Faculty of Food and Agricultural Sciences 2D1a09 2024/03/25 11:06 D1 酒造好適米を用いた米飯の摂取がBalb/cマウスの腸内細菌叢に及ぼす影響 The consumption of cooked rice products made from rice suitable for sake brewing influences the intestinal microbiota of Balb/c mice. 牧田 友香1、明治 真結2、大石 怜実3、日野 真吾4、西尾 俊亮5、松岡 信5、松田 幹2,5、○平野 可奈1 Yuka MAKIDA1, Mayu MEIJI2, Remi OISHI3, Shingo HINO4, Shunsuke NISHIO5, Makoto MATSUOKA5, Tsukasa MATSUDA2,5, ○Kana HIRANO1 1金城学院大・生活環境・食環境栄養、2福島大・食農学類、3金城学院大院・人間生活・消費者科学、4静岡大・農学部・応用生命、5福島大・食農学類・附属発酵醸造研究所 1Department of Food and Nutritional Environment, College of Human Life and Environment, Kinjo Gakuin University, 2Fukushima University, Faculty of Food and Agricultural Science, 3Consumer Science Major, Graduate School of Human Ecology, Kinjo Gakuin University, 4Applied Life Sciences, Faculty of Agriculture, Shizuoka University, 5Fukushima University, Institue of Fermentation Sciences (IFeS), Faculty of Food and Agricultural Science 2E1a02 2024/03/25 09:41 E1 尿素非生産性を維持したカプロン酸エチル高生産性清酒酵母の育種法の開発 Developing a breeding method for a sake yeast with high ethyl caproate production and without urea production ○田中 純平1、菅原 雅通1、栗林 喬1,2、佐藤 圭吾1、鍋倉 義仁1、城 斗志夫3、青木 俊夫1 ○JUMPEI TANAKA1, MASAMICHI SUGAWARA1, TAKASHI KURIBAYASHI1,2, KEIGO SATO1, YOSHIHITO NABEKURA1, TOSHIO JOH3, TOSHIO AOKI1 1新潟醸造試、2新潟食農大、3新潟大農 1Niigata Sake Res. Inst., 2Niigata Agro-Food Univ., 3Niigata Univ. 3E1a08 2024/03/26 10:55 E1 野生国酒酵母による醸造法 Method of brewing alcoholic beverages using wild Japanese kokushu yeast 薄井 周太、村上 義揮、雑賀 俊多、渡 彦大、森谷 千星、渡邉 康太、中山 俊一、○門倉 利守 Shuta Usui, Yoshiki Murakami, Shunta Saika, Genta Watari, Chise Moriya, Kouta Watanabe, Shunichi Nakayama, ○Toshimori Kadokura 東京農大 醸造 Tokyo Univ. of Agri. Dept. of Fermentation Science / 1 1 - 4 / 4 <<< 1 >>> / 1 1 - 4 / 4 <<< 1 >>>
