Automatic measurement of sake fermentation kinetics using a multi-channel gas monitor system

Journal of Bioscience and Bioengineering

Volumn 112, Issue 1, 2011, Pages 54-57

  Watanabe, Daisuke ^a   Ota, Tomonori ^b   Nitta, Fusajiro ^b   Akao, Takeshi ^a   Shimoi, Hitoshi ^a  

^a NATIONAL RESEARCH INSTITUTE OF BREWING   (Japan)

^b ATTO Corporation   (Japan)

Author keywords

Aspergillus oryzae; Ethanol fermentation; Fermentation kinetics; Fermentation rates; Fermograph; Saccharomyces cerevisiae; Sake brewing

Indexed keywords

ASPERGILLUS ORYZAE; ETHANOL FERMENTATION; FERMENTATION KINETICS; FERMENTATION RATES; FERMOGRAPH; SAKE BREWING;

BREWING; CARBON DIOXIDE; ETHANOL; GAS DETECTORS; GLOBAL WARMING; KINETICS; MEASUREMENTS; YEAST;

FERMENTATION;

ALCOHOL; CARBON DIOXIDE;

ACCURACY; ANALYTICAL EQUIPMENT; ARTICLE; ASPERGILLUS ORYZAE; BREWING; CARBON DIOXIDE MEASUREMENT; CARBON FOOTPRINT; CONTROLLED STUDY; FERMENTATION; FERMENTATION MONITORING; FERMENTATION TECHNIQUE; FERMOGRAPH; MANOMETER; NONHUMAN; PRESSURE TRANSDUCER; QUANTITATIVE ANALYSIS; REPRODUCIBILITY; SACCHAROMYCES CEREVISIAE; SAKE; WINE;

ASPERGILLUS ORYZAE; CARBON MONOXIDE; FERMENTATION; FOOD MICROBIOLOGY; KINETICS; SACCHAROMYCES CEREVISIAE; WINE;

ASPERGILLUS ORYZAE; SACCHAROMYCES CEREVISIAE;

EID: 79960224451     PISSN: 13891723     EISSN: 13474421     Source Type: Journal    
DOI: 10.1016/j.jbiosc.2011.03.007     Document Type: Article

References (9)

1. Masuda Y., Sasaki S., Yamashita K., Hattori K., Ito Y. Study of sugar composition in sake (Part 2). J. Brew. Soc. Japan 1967, 62:1242-1244. (in Japanese).
2. Nagai H. Effects of dissolved oxygen on sake brewing. J. Brew. Soc. Japan 1993, 88:264-271. (in Japanese).
3. Hino A., Takano H., Kitabayashi N., Nitta F., Ohishi T., Tanaka Y. Automatic measuring system for dough testing: design, construction and reproducibility. J. Food Sci. Technol. 1988, 35:344-351. (in Japanese).
4. Hino A., Mihara K., Nakashima K., Takano H. Trehalose levels and survival ratio of freeze-tolerant versus freeze-sensitive yeasts. Appl. Environ. Microbiol. 1990, 56:1386-1391.
5. Shima J., Sakata-Tsuda Y., Suzuki Y., Nakajima R., Watanabe H., Kawamoto S., Takano H. Disruption of the CAR1 gene encoding arginase enhances freeze tolerance of the commercial baker's yeast Saccharomyces cerevisiae. Appl. Environ. Microbiol. 2003, 69:715-718.
6. Izawa S., Sato M., Yokoigawa K., Inoue Y. Intracellular glycerol influences resistance to freeze stress in Saccharomyces cerevisiae: analysis of a quadruple mutant in glycerol dehydrogenase genes and glycerol-enriched cells. Appl. Microbiol. Biotechnol. 2004, 66:108-114.
7. Kaino T., Tateiwa T., Mizukami-Murata S., Shima J., Takagi H. Self-cloning baker's yeasts that accumulate proline enhance freeze tolerance in doughs. Appl. Environ. Microbiol. 2008, 74:5845-5849.
8. Tanaka F., Ando A., Nakamura T., Takagi H., Shima J. Functional genomic analysis of commercial baker's yeast during initial stages of model dough-fermentation. Food Microbiol. 2006, 23:717-728.
9. Watanabe D., Wu H., Noguchi C., Zhou Y., Akao T., Shimoi H. Enhancement of the initial rate of ethanol fermentation due to dysfunction of yeast stress response components Msn2p and/or Msn4p. Appl. Environ. Microbiol. 2011, 77:934-941.