Contribution of biosynthesis by yeast to increase of inositol content of yeast in Sake moromi.
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- Furukawa,Keiji
- General Research Institute, Kiku-Masamune Sake Brewing Co., Ltd.
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- Nakatsuru,Yuki
- General Research Institute, Kiku-Masamune Sake Brewing Co., Ltd.
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- Mizoguchi,Haruhiko
- General Research Institute, Kiku-Masamune Sake Brewing Co., Ltd.
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- Hara,Shodo
- General Research Institute, Kiku-Masamune Sake Brewing Co., Ltd.
Bibliographic Information
- Other Title
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- 422 清酒醪における酵母菌体イノシトール含量の増大への酵母生合成系の寄与
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Journal
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- 日本生物工学会大会講演要旨集
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日本生物工学会大会講演要旨集 平成6年度 128-, 1994-10-10
日本生物工学会
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Details 詳細情報について
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- CRID
- 1543668945056224640
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- NII Article ID
- 110002923509
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- NII Book ID
- AN10549378
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- Text Lang
- ja
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- Data Source
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- NDL-Digital
- CiNii Articles