Critical importance of phytase for yeast growth and alcohol fermentation in japanese sake brewing

Biotechnology Letters

Volumn 23, Issue 11, 2001, Pages 867-871

  Fujita, Jin ^a,b   Fukuda, Hisashi ^a   Yamane, Yu ichi ^c   Kizaki, Yasuzo ^a   Shigeta, Seiko ^b   Ono, Kazuhisa ^b   Suzuki, Osamu ^b   Wakabayashi, Saburo ^a  

^a NATIONAL RESEARCH INSTITUTE OF BREWING   (Japan)

^b HIROSHIMA UNIVERSITY   (Japan)

^c Suishin Yamane Honten Co Ltd   (Japan)

Author keywords

Alcohol fermentation; Aspergillus oryzae; Phytase; Sake

Indexed keywords

ALCOHOL; ISOENZYME; PHOSPHATE; PHYTASE; PHYTIC ACID;

ARTICLE; ASPERGILLUS ORYZAE; ENZYME ACTIVITY; FERMENTATION; FUNGUS GROWTH; JAPAN; NONHUMAN; STRAIN DIFFERENCE; WINE;

ASPERGILLUS ORYZAE; FUNGI;

EID: 0034962876     PISSN: 01415492     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1010599307395     Document Type: Article

References (17)

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