Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

Breeding research on sake yeasts in Japan: history, recent technological advances, and future perspectives.

Annual review of food science and technology - 1 Jan 2013

Kitagaki Hiroshi, Kitamoto Katsuhiko

Abstract excerpt

Sake is an alcoholic beverage of Japan, with a tradition lasting more than 1,300 years; it is produced from rice and water by fermenting with the koji mold Aspergillus oryzae and sake yeast Saccharomyces cerevisiae. Breeding research on sake yeasts was originally developed in Japan by incorporating microbiological and genetic research methodologies adopted in other scientific areas. Since the advent of a genetic...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Alcoholic Beverages
Share to Aspergillus oryzae
Share to History, 16th Century

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Share to History, 17th Century

Share to History, 18th Century

Share to History, Medieval

Share to Organisms, Genetically Modified

Share to Pyruvic Acid

Source

Identifiers

PMID: 23464572
DOI: 10.1146/annurev-food-030212-182545

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 3 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

Breeding research on sake yeasts in Japan: history, recent technological advances, and future perspectives.PMID 23464572Read ↗

Genome Editing to Generate Sake Yeast Strains with Eight Mutations That Confer Excellent Brewing Characteristics.Semantic proximity Read ↗

Efficient genes identification via quantitative trait loci analysis by crossbreeding of sake and laboratory yeast.Semantic proximity Read ↗

Development of sake yeast haploid set with diverse brewing properties using sake yeast strain Hiroshima no. 6 exhibiting sexual reproduction.Semantic proximity Read ↗

The construction and application of diploid sake yeast with a homozygous mutation in the FAS2 gene.Semantic proximity Read ↗

Phenotypic Diagnosis of Lineage and Differentiation During Sake Yeast Breeding.Semantic proximity Read ↗

Breeding of a sake yeast mutant with enhanced ethyl caproate productivity in sake brewing using rice milled at a high polishing ratio.Semantic proximity Read ↗

Combinatorial gene overexpression and recessive mutant gene introduction in sake yeast.Semantic proximity Read ↗

Breeding sake yeast and identification of mutation patterns by synchrotron light irradiation.Semantic proximity Read ↗

QTL mapping of sake brewing characteristics of yeast.Semantic proximity Read ↗

Isolation of a non-urea-producing sake yeast strain carrying a discriminable molecular marker.Semantic proximity Read ↗

Isolation of a spontaneous cerulenin-resistant sake yeast with both high ethyl caproate-producing ability and normal checkpoint integrity.Semantic proximity Read ↗

Identification of a mutation causing a defective spindle assembly checkpoint in high ethyl caproate-producing sake yeast strain K1801.Semantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.