References
- Yamashita, M. and Yoshimatsu, T. The appearance on earth and development of cereal koji and cereal alcoholic beverages. Seibutsu-kogaku 72: 443-451 (1994)
- Imayasu, S., Hata, Y., Oishi, K., Kawato, A. and Suginami, K. Sake brewing using the liquefied product of rice slurry as raw material (Kakemai). Nippon Nogeikagaku Kaishi 63: 971-979(1989) https://doi.org/10.1271/nogeikagaku1924.63.971
- Akita, O., Ohba, T. and Nakamura, K. Making of saccharified solution used for fermentation following after sacchanfication, part 1. J. Brew. Soc. Japan 81: 396-401 (1986) https://doi.org/10.6013/jbrewsocjapan1915.81.396
- Akita, O., Ohba, T. and Nakamura, K. Studies on conditions of fermentation following after saccharification (1), Part 2. J. Brew. Soc. Japan 81: 402-408 (1986) https://doi.org/10.6013/jbrewsocjapan1915.81.402
- Akita, O., Ohba, T. and Nakamura, K. Studies on conditions of fermentation following after saccharification (2), Part 3. J. Brew. Soc.Japan 81:537-543 (1986) https://doi.org/10.6013/jbrewsocjapan1915.81.537
- Matsuura, K., Hirotsune, M., Hamachi, M. and Nunokawa, Y. Thermal control strategy for iso-amylacetate formation in sake brewed with a saccharified rice solution. J. Ferment. Bioeng. 74:112-116(1992) https://doi.org/10.1016/0922-338X(92)80011-7
- Nakada, R, Hamaji, M. and Honda, T. Effects of promotion fac-tors on flavor formation in a liquified fermented sake. Hakkokogaku 67: 403-409 (1989)
- Korn, S.R. and Harper, J.H. Extrusion of corn for ethanol fermen-tation. Biotech. Lett. 4: 417-422 (1982) https://doi.org/10.1007/BF01134588
- Ota, T., Kuwahara, K., Obata, T., Imamura, T., Hara, S. and Yoshizawa, K. Brewing of sake using polished gelatinized rice made from parboiled rice grain. J. Brew. Soc. Japan 81: 329-332(1986) https://doi.org/10.6013/jbrewsocjapan1915.81.329
- Okamoto, T., Kobayashi, Y., Ono, A., Takahashi, Y. and Tashiro, M. Use of twin screw extruder cooked rice in sake brewing. J. Brew. Soc. Japan 85: 506-513 (1990) https://doi.org/10.6013/jbrewsocjapan1988.85.506
- Chou, C. and Rwan, J. Mycelial propagation and enzyme produc-tion in koji prepared with Aspergillus oryzae on various rice extrudates and steamed rice. J. Ferment. Bioeng. 79: 509-512 (1995) https://doi.org/10.1016/0922-338X(95)91273-8
- Roque-Malherbe, R., Delgado, R. and Lago, A. Behaviour of yeast fermentation in the presence of zeolite. Biotech. Lett. 9:640-642 (1987) https://doi.org/10.1007/BF01033202
- SivaRaman, H., Chandwadkar, A., Baliga, S.A. and Prabhune, A.A. Effect of synthetic zeolite on ethanolic fermentation of sug-arcane molasses. Enz. Microbiol. Technol. 16: 719-722 (1994) https://doi.org/10.1016/0141-0229(94)90096-5
- Larue, R, Lafon-Lafourcade, S. and Ribereau-Gayon, P. Relation-ship between the sterol content of yeast cells and their fermentation activity in grape must. Appl. Environ. Microbiol. 39: 808-811(1980)
- Chi, Z., Kohlwein, S.D. and Pltauf, F. Role of phophatidylinositol (PI) in ethanol production and ethanol tolerance by a high etha-nol producing yeast. J. Ind. Microbiol. Biotechnol. 22: 58-63(1999) https://doi.org/10.1038/sj.jim.2900603
- Castellar, M.R., Aires-Barros, M.R., Cabral, J.M.S. and Iborra, J.L. Effect of zeolite addition on ethanol production from glucose by Saccharomyces bayanus. J. Chem. Technol. Biotechnol. 73:377-384 (1998) https://doi.org/10.1002/(SICI)1097-4660(199812)73:4<377::AID-JCTB973>3.0.CO;2-I
- Inahashi, M., Yoshida, K. and Tadenuma, M. Yeast culture condi-tions and the appearance of TTC white strains. J. Brew. Soc. Japan 94: 1006-1015 (1999) https://doi.org/10.6013/jbrewsocjapan1988.94.1006
- Murakami, E. Analytical Methods for Brewing, 3rd ed., pp. 6-28 Brewing Society Japan (1984)
- Yamashiro, K., Tani, Y. and Fukui, S. Studies on the metabolism of Sacchammyces sake. J. Ferment. Technol. 49: 313-318 (1971)
- Chi, Z. and Arneborg, N. Saccharomyces cerevisiae strains with different degrees of ethanol tolerance exhibit different adaptive responses to produced ethanol. J. Ind. Microbiol. Biotechnol. 24:75-78 (2000) https://doi.org/10.1038/sj.jim.2900769
- Ouchi, K. Physiological characteristics of yeast in producing high ethanol content. Brew. Soc. Japan 72:667-670 (1977) https://doi.org/10.6013/jbrewsocjapan1915.72.667
- Fujii, T., Kobayashi, O., Yoshimoto, H., Furukawa, S. and Tamai,Y. Effect of aeration and unsaturated fatty acid on expression of the Saccharomyces cerevisiae alcohol acetyltransferase gene. Appl. Environ. Microbiol. 63: 910-915 (1997)
- Yoshioka, K. and Hashimoto N. Ester formation by alcohol acetyl transferase from brewer's yeast. Agric. Biol. Chem. 45: 2183-2190(1981) https://doi.org/10.1271/bbb1961.45.2183
- Peddie, H.A.B. Ester formation in brewery fermentations. J. Inst. Brew. 96: 327-332 (1990) https://doi.org/10.1002/j.2050-0416.1990.tb01039.x
- Fukuda, K., Yamamoto, N., Kiyokawa, Y., Yanagiuch, T, Wakai, Y., Kitamoto, K., Inoue, Y. and Kimura, A. Balance of activities of alcohol acetyltransferase and esterase in Saccharomyces cerevi-siae is important for production of isoamyl acetate. Appl. Envi-ron. Microbiol. 64: 4076-4078 (1998)
- Lilly, M., Lambrechts, M.G. and Pretorius, I.S. Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates. Appl. Environ. Microbiol. 66: 744-753(2000) https://doi.org/10.1128/AEM.66.2.744-753.2000
- Yamashiro, K., Nishihara, H., Shimoide, M., Tani, Y. and Fukui, S. Studies on the metabolism of Saccharomyces sake. J. Fennent. Technol. 48: 307-313 (1970)