3C1am12

2026/03/11 11:24

一般講演

C1

Lachancea thermotoleransとSaccharomyces cerevisiaeを用いた共発酵技術の清酒醸造への利用検討
Application of co-fermentation with Lachancea thermotolerans and Saccharomyces cerevisiae in Sake Brewing

○松尾 啓史^1,2大谷 里菜¹大橋 正孝³倉田 淳志⁴上垣 浩一⁴
○Yoshifumi MATSUO^1,2 Rina OTANI¹ Masataka OHASHI³ Atsushi KURATA⁴ Koichi UEGAKI⁴

¹近大院・農、²滋賀工技総セ、³奈良産振セ、⁴近大・農
¹Kindai Univ. Graduate School, ²IRCS., ³Nara Pref. Inst. Ind. Dev., ⁴Kindai Univ.

Lachancea thermotolerans / co-fermentation / sake brewing