Influence of amino acid content in seed mash on peptide uptake by yeast cells in main mash in sake brewing process

Journal of Bioscience and Bioengineering

Volumn 88, Issue 6, 1999, Pages 679-681

  Iemura, Yoshitsugu ^a   Yamada, Tasuku ^a   Takahashi, Toshinari ^a   Furukawa, Keiji ^a   Hara, Shodo ^a  

^a Gen Res Labs of Kiku Masamune S   (Japan)

Author keywords

Amino acid; Kimoto; Peptide; Saccharomyces cerevisiae; Sake brewing; Sokujo moto

Indexed keywords

AMINO ACIDS; COMPOSITION EFFECTS; YEAST;

BREWING; PEPTIDE;

FOOD PROCESSING;

PEPTIDE;

AMINO ACID COMPOSITION; ARTICLE; CHEMICAL REACTION; FERMENTATION; NONHUMAN; PLANT SEED; PROTEIN TRANSPORT; WINE; YEAST CELL;

SACCHAROMYCES CEREVISIAE;

EID: 0033395199     PISSN: 13891723     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1389-1723(00)87101-7     Document Type: Article

References (14)

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