Brewing, Brewing Technology

  • 15:30 (2Fp01)
    Optimization of beer brewing method with SAKE yeast developed in FUKUSHIMA prefecture
    …… ○Natsuko Nakajima, Takanori Saito (Industrial Technology Institute Fukushima Prefectural Government)

  • 15:42 (2Fp02)
    Characteristics of the EHL gene disruptant in sake yeast
    …… ○Kazuko Tomonaga, Kouta Watanabe, Toshimori Kadokura, Shunichi Nakayama (Fac. Appl. Biosci., Tokyo Univ. Agric.)

  • 15:54 (2Fp03)
    Application of ultra-high pressure homogenization to pasteurization process of sake production
    …… ○Gen-ya Arakawa, Ken-ji Yokoi (Toyama Pref. Food Res. Inst.)

  • 16:06 (2Fp04)
    The effect of Lignin to the growth and morphology of Aspergillus oryzae
    …… ○Takumi Tanaka1, Liyun Liu1, Kanae Sakai1, Hideyuki Yamashita2, Sharon Marie Bahena Garrido3, Kazuhiro Iwashita3, Ken-ichi Kusumoto1 (1Grad. Sch. Eng., Osaka Univ., 2Higuchi Matsunosuke Shoten Co., Ltd., 3NRIB)

  • 16:18 (2Fp05)
    The effect of low SAM accumulation on low hineka odor in sake brewed with a non-Kyokai yeast
    …… ○Yusuke Shibata1, Tasuku Yamada1, Yuriko Ikeda2, Muneyoshi Kanai2, Tsutomu Fujii3, Takeshi Akao2, Tetsuya Goshima2, Atsuko Isogai2, Toshinari Takahashi1 (1Kiku-Masamune Sake Brewing Co., Ltd., 2NRIB, 3Fukushima Univ.)

  • 16:30  Break
  • 16:42 (2Fp06)
    Estimation of cell density using cell diameter and optical density
    …… ○Nobuo Fukuda (Biomed. Res. Inst., AIST)

  • 16:54 (2Fp07)
    Identification of an operon and its regulator required for autoaggregation in Tetragenococcus halophilus
    …… Ryuhei Endo1, ○Shiori Hotta2, Takura Wakinaka3, Yoshinobu Mogi3, Jun Watanabe1,2,3,4 (1Grad. Sch. Food and Agric. Sci. Fukushima Univ., 2Fac. Food and Agric. Sci. Fukushima Univ., 3Yamasa Corp., 4Inst. Ferment. Sci. Fac. Food and Agric. Sci. Fukushima Univ.)

  • 17:06 (2Fp08)
    Isolation of arginine deiminase mutants with arginine analogue canavanine
    …… ○Takura Wakinaka1, Jun Watanabe1,2, Yoshinobu Mogi1 (1Yamasa Corp., 2Fac. Food and Agric. Sci. Fukushima Univ.)

  • 17:18 (2Fp09)
    Application of a low acetate-producing lactic acid bacterium to soy sauce fermentation starter
    …… ○Keita Higuchi1, Yuya Nukagawa2, Takura Wakinaka1, Jun Watanabe1,2, Yoshinobu Mogi1 (1Yamasa Corp., 2Fac. Food and Agric. Sci. Fukushima Univ.)