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「さくらひめ」から分離した酵母の泡なし化とその醸造特性
https://pu-hiroshima.repo.nii.ac.jp/records/2000010
https://pu-hiroshima.repo.nii.ac.jp/records/2000010a09cbbbc-86c4-468b-bdc8-6d871d0bcda0
名前 / ファイル | ライセンス | アクション |
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地域創生学部紀要(3)1-10.pdf (1005 KB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2024-03-27 | |||||
タイトル | ||||||
言語 | ja | |||||
タイトル | 「さくらひめ」から分離した酵母の泡なし化とその醸造特性 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Transformation of yeast isolated from“ Sakurahime” to non-foaming yeast and its brewing characteristics | |||||
言語 | ||||||
言語 | jpn | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
著者 |
岩本, 恵梨子
× 岩本, 恵梨子× 上野, 汐梨× 松本, 茜× 古田, 歩× 宮岡, 俊輔× 谷本, 昌太 |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | 愛媛県オリジナル品種の花「さくらひめ」から分離した酵母の 2 種類(Sa27株および519-53株)の泡なし化を行った。Sa27株および519-53株のいずれの酵母から単離された泡なし株全てが親株と同等の醸造特性を有していた。特に,官能検査で親株より優れた評価を得た 4 株は実用化が期待された。現在,これらの株の中からSa27_9株および519-53_5株を実醸造規模での清酒製造を行っている。 | |||||
言語 | ja | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | The Ehime Sake Brewery Association isolated sake brewing yeast strains from “Sakurahime” which is an original flower variety from Ehime Prefecture. Although these strains possess brewing properties suitable for sake, some strains present high foaming ability, which is problematic in the sake brewing process. Thus, we transformed two strains (Sa27 and 519-53) isolated from“ Sakurahime” to a non-foaming yeast using the froth flotation method. A small-scale sake brewing test was performed using the nonfoaming strains isolated from both Sa27 and 519-53. These strains were evaluated using general compositions, glucose content, and flavor components of the brewed sake and the fermentation time. In addition, total viable counts in moromi mash just before pressing were determined. The data were compared to those of their parent strains and subjected to multivariate analysis. All non-foaming strains isolated from both Sa27 and 519-53 strains indicated similar brewing properties as those of their parent strains. Sensory evaluation of the brewed sake showed four strains were superior to the parent strains. Therefore, the practical application of these strains is expected. | |||||
言語 | en | |||||
書誌情報 |
ja : 県立広島大学地域創生学部紀要 en : Bulletin of the Faculty of Regional Development Prefectural University of Hiroshima 巻 3, p. 1-10, 発行日 2024-03-15 |
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出版者 | ||||||
言語 | ja | |||||
出版者 | 県立広島大学 | |||||
ISSN | ||||||
収録物識別子タイプ | PISSN | |||||
収録物識別子 | 2437-0169 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA12937707 | |||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 |