Nishiwaseda Campus Bldg. No.63, 2F　Poster Hall (13:00–15:00)

The alphabet after the hyphen in each presentation number denotes the place of its special oral presentation.

○ denotes the presenter.

Starting
time 		Presentation
No. 		Title Authors (Affiliations)
13:00 4P-N085 Strain breeding of miso shoyu Zygosaccharomyces yeast by mating ○Katsuaki Kuroki1, Koki Ito1, Akifumi Kondo1, Kensuke Nakamura2, Tomoo Ogata1 (1Dept. Biotechnol., Maebashi Institute of technology,2Dept. Life Sci. informa., Maebashi Institute of Technology)
14:00 4P-H086 Cross breeding of sake yeast which resists generating the deterioration flavor “hineka” during the storage of sake ○Kou Wakabayashi1, Toyohisa Inoue1, Yuriko Ikeda2, Ryoko Kanda2, Atsuko Isogai2, Tsutomu Fujii2, Takashi Nakae1 (1Nihonsakari Co., Ltd.,2NRIB)
13:00 4P-H087 Characterization of Kamaishi Hamayuri yeast and its application in sake brewing ○Takayuki Saito1, Miwa Yamada1, Hiroaki Kasai2, Yuki Inoue3, Hitoshi Shimoi1 (1Grad. Sch. Agric.,Iwate Univ.,2Sch.Marine.Bioscince.,Kitasato Univ.,3Kamaishi City)
14:00 4P-H088 Characterization of low acid producing yeasts bred by screening method based on sodium acetate-utilizing ○Mai Nakase1, Haruka Nishimoto1, Takafumi Kubodera1, Kosuke Tashiro2, Takahiro Akashi1 (1Hakutsuru Sake Brewing Co., Ltd.,2Fac. Agric., Kyushu Univ.)
13:00 4P-H089 Effect of Ras2 activation of ethanol tolerant sake yeast K11 ○Yoshihiro Ishida1, Miwa Yamada1, Kazuya Morinaka2, Takeshi Akao2, Hitoshi Shimoi1 (1Grad. Sch. Agric. Sci., Iwate Univ.,2NRIB)
14:00 4P-H090 Isolation of a spontaneous non-urea-producing sake yeast carrying a FAS2 mutation ○Takashi kuribayashi1, Keigo Sato1, Toshio Joh2, Mitsuoki Kaneoke1 (1Niigata Pref. Sake Res. Inst.,2Fac. Agric., Niigata Univ.)
13:00 4P-H091 Effect of the sugar assimilability of a wild yeast on sake components. ○Reiji Ohara1, Shun Mitsui2, Goro Funakoshi2, Akitoshi Ito2, Motoyuki Shimizu1, Masashi Kato1 (1Meijo Univ. Agric.,2Food Res. Center, ACIST)
14:00 4P-H092 Structural analysis of the oligosaccharides in sake ○Chihiro Honda, Mariko Yamada, Masafumi Tokuoka, Hitoshi Shindo, Masaru Hosaka (Grad. Sch. Agric., Tokyo Univ. Agric.)
13:00 4P-H093 The significance of the solid-state saccharification process in Xiaoqu-Mijiu production ○Xuan Yin1, Yumiko Yoshizaki2, Kayu Okutsu2, Taiki Futagami2, Hisanori Tamaki2, Kazunori Takamine2 (1United. Grad. Sch. Agric. Sci., Kagoshima Univ.,2Agric., Kagoshima Univ.)
14:00 4P-H094 Effect of pepA gene deletion and overexpression in Aspergillus luchuensis on sweet potato shochu brewing. ○Sho Setoguchi1,4, Osamu Mizutani2, Toru Takahashi3, Osamu Yamada3, Kenichi Iwai4, Yoshikazu Takase4, Hirohide Toyama2, Taiki Futagami5, Hisanori Tamaki5 (1United. Grad. Sch. Agric. Sci., Kagoshima Univ.,2Fac. Agric., Univ. Ryukyus,3NRIB,4Kirishima Shuzo Co., Ltd.,5Fac. Agric., Kagoshima Univ.)
13:00 4P-H095 Study on the effect of using pot for awamori brewing ○Yusuke Nakamura, Yasutomo Tamaki (Dept. Bioresour. Eng., Natl. Inst. Technol. Okinawa Coll.)
14:00 4P-H096 A preliminary study of Awamori fluorescence fingerprint for its easy and rapid quality inspection Mizuki Tsuta1, Ryoko Aiyama1, ○Masatoshi Tsukahara2, Keiko Tsukahrara2, Eizo Taira3 (1NFRI,2Biojet,3Fac. Agric., Univ. Ryukyus)
13:00 4P-H097 Analysis of storage proteins in sake brewing rice with different cultivation history ○Minori Numamoto, Yunika Geshi, Yoko Morimoto, Takehiro Masumura (Grad. Sch., Life Environ. Sci., Kyoto Pref. Univ.)
14:00 4P-H098 Metabolomics in evaluation of brewing aptitude of sake brewing rice with different cultivation history ○Tamami Kiyono1, Jun Wada1, Chihiro Kosaka1, Yoshihiro Yamamoto1, Hisashi Fujiwara2, Atsushi Kitaoka2, Yoshinori Wakai2, Kiyoo Hirooka1 (1KITC,2Kizakura Co., Ltd.)

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