{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1360021392652186240.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.1093/bbb/zbae002"}},{"identifier":{"@type":"URI","@value":"https://academic.oup.com/bbb/advance-article-pdf/doi/10.1093/bbb/zbae002/56892461/zbae002.pdf"}},{"identifier":{"@type":"URI","@value":"https://academic.oup.com/bbb/article-pdf/88/4/445/57092116/zbae002.pdf"}}],"dc:title":[{"@value":"Rice grain structural characteristics of sake rice cultivar<i>Hakutsurunishiki</i>for<i>daiginjo-shu</i>brewing"}],"description":[{"type":"abstract","notation":[{"@value":"<jats:title>ABSTRACT</jats:title><jats:p>Hakutsurunishiki is a sake rice cultivar bred using Yamadabo (seed parent) and Wataribune 2 (pollen parent), equivalent to a Yamadanishiki sibling. This study evaluated the structural characteristics of the Hakutsurunishiki rice grain that contribute to the brewing characteristics of daiginjo-shu, via a comparison with Yamadanishiki. Hakutsurunishiki brown rice was a little heavy and had a large white core. Observing a cross-section of white rice after soaking revealed that the rice grain structure of Hakutsurunishiki was different from that of Yamadanishiki. Hakutsurunishiki white rice showed fewer voids than Yamadanishiki, promoting a slower water absorption rate. Glucose distribution in rice koji obtained by mass spectrometry imaging showed that Hakutsurunishiki rice koji, like Yamadanishiki, is tsuki-haze type, suggesting that its grain structure is suitable for making rice koji for daiginjo-shu. With these observations, we were able to clarify the structural characteristics of Hakutsurunishiki rice grain.</jats:p>"}]}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1380021392652186244","@type":"Researcher","foaf:name":[{"@value":"Takafumi Kubodera"}],"jpcoar:affiliationName":[{"@value":"H , Kobe, Hyogo , Japan"},{"@value":"akutsuru Sake Brewing Co., Ltd. , Kobe, Hyogo , Japan"}]},{"@id":"https://cir.nii.ac.jp/crid/1380021392652186242","@type":"Researcher","foaf:name":[{"@value":"Yoshihiro Tamada"}],"jpcoar:affiliationName":[{"@value":"H , Kobe, Hyogo , Japan"},{"@value":"akutsuru Sake Brewing Co., Ltd. , Kobe, Hyogo , Japan"},{"@value":"Department of Biotechnology, Graduate School of Engineering, Osaka University , Suita, Osaka , Japan"}]},{"@id":"https://cir.nii.ac.jp/crid/1380021392652186241","@type":"Researcher","foaf:name":[{"@value":"Takuya Asai"}],"jpcoar:affiliationName":[{"@value":"H , Kobe, Hyogo , Japan"},{"@value":"akutsuru Sake Brewing Co., Ltd. , Kobe, Hyogo , Japan"}]},{"@id":"https://cir.nii.ac.jp/crid/1380021392652186243","@type":"Researcher","foaf:name":[{"@value":"Shuichi Shimma"}],"jpcoar:affiliationName":[{"@value":"Department of Biotechnology, Graduate School of Engineering, Osaka University , Suita, Osaka , Japan"},{"@value":"Osaka University Shimadzu Omics Innovation Research Laboratory, Osaka University , Suita, Osaka , Japan"},{"@value":"Institute for Open and Transdisciplinary Research Initiatives, Osaka University , Suita, Osaka , Japan"}]},{"@id":"https://cir.nii.ac.jp/crid/1380021392652186240","@type":"Researcher","foaf:name":[{"@value":"Takahiro Akashi"}],"jpcoar:affiliationName":[{"@value":"H , Kobe, Hyogo , Japan"},{"@value":"akutsuru Sake Brewing Co., Ltd. , Kobe, Hyogo , Japan"}]},{"@id":"https://cir.nii.ac.jp/crid/1380021392652186245","@type":"Researcher","foaf:name":[{"@value":"Eiichiro Fukusaki"}],"jpcoar:affiliationName":[{"@value":"Department of Biotechnology, Graduate School of Engineering, Osaka University , Suita, Osaka , Japan"},{"@value":"Osaka University Shimadzu Omics Innovation Research Laboratory, Osaka University , Suita, Osaka , Japan"},{"@value":"Institute for Open and Transdisciplinary Research Initiatives, Osaka University , Suita, Osaka , Japan"}]}],"publication":{"publicationIdentifier":[{"@type":"EISSN","@value":"13476947"}],"prism:publicationName":[{"@value":"Bioscience, Biotechnology, and Biochemistry"}],"dc:publisher":[{"@value":"Oxford University Press (OUP)"}],"prism:publicationDate":"2024-02-07","prism:volume":"88","prism:number":"4","prism:startingPage":"445","prism:endingPage":"452"},"reviewed":"false","dc:rights":["https://academic.oup.com/journals/pages/open_access/funder_policies/chorus/standard_publication_model"],"url":[{"@id":"https://academic.oup.com/bbb/advance-article-pdf/doi/10.1093/bbb/zbae002/56892461/zbae002.pdf"},{"@id":"https://academic.oup.com/bbb/article-pdf/88/4/445/57092116/zbae002.pdf"}],"createdAt":"2024-02-08","modifiedAt":"2024-11-09","relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1390021072389081728","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Imaging Lipidomics and Metallomics of Brown Rice Cultivars Used for Sake Production"}]}],"dataSourceIdentifier":[{"@type":"CROSSREF","@value":"10.1093/bbb/zbae002"},{"@type":"OPENAIRE","@value":"doi_________::23e15e6768e92bb4d7c1810878c8572b"},{"@type":"CROSSREF","@value":"10.5702/massspectrometry.a0164_references_DOI_7wtjSLF6FsEbyEN8lhGFlJFHUWn"}]}