Brewing, Brewing Technology; Food Science, Food Technology

  • 13:00 (3Fp01)
    Beer brewing characterization of a wild yeast Saccharomyces cerevisiae var. diastaticus and isolation of isoamyl acetate high productivity mutants
    …… ○Tomoya Kuwahara (Nara Pref. Inst. Ind. Dev.)

  • 13:12 (3Fp02)
    Analysis of transcription factors affecting the isomaltose assimilation ability of Saccharomyces cerevisiae MC87-46,the wild yeast from a flower
    …… ○Rin Numanami1, Maya Sakai1, seiya Sakakibara1, Takaaki Kojima1, Takeru Akao2, Motoyuki Shimizu1, Masashi Kato1 (1Grad. Sch. Agric., Meijo Univ., 2NRIB)

    13:24 (3Fp03)
    Quantification of purine metabolites in sake
    …… ○Yoshiki Asai, Hiroaki Negoro, Hiroki Ishida (Res. Inst., Gekkeikan Sake Co., Ltd.)

    13:36 (3Fp04)
    Elucidation of the origin and production mechanism of purine metabolites in sake
    …… ○Hiroaki Negoro, Yoshiki Asai, Hiroki Ishida (Res. Inst., Gekkeikan Sake Co., Ltd.)

    13:48 (3Fp05)
    Determination of Gamma-aminobutyric acid content in Sake
    …… ○Genzo Yokoyama1, Takayuki Kazuoka2 (1Grad. Sch. of Tokyo University of Agric., 2Tokyo University of Agric.)

    14:00  Break

    14:12 (3Fp06)
    Isolation and Characterization of New Sake Brewing Yeasts
    …… ○Kokoro Sakamoto1, Takayuki Kazuoka2 (1Grad. Sch. of Tokyo University of Agric., 2Tokyo University of Agric.)

    14:24 (3Fp07)
    Observation of the inner-wall of a jar involved in black vinegar fermentation by electron microscope
    …… ○Haruki Hoshida1, Masafumi Kameya1,3, Akira Fujii2, Kensaku Hamada2, Hiroyuki Arai1,3, Masaharu Ishii1,3 (1Grad. Sch. Agric. Life Sci., Univ. Tokyo, 2Sakamoto Kurozu, Inc., 3CRIIM, Univ. Tokyo)

    14:36 (3Fp08)
    Exploration of sugar alcohol glycoside in sake
    …… ○Kou Yoshizawa1, Asuka Yamada1, Ryo Katsuta2, Izumi Kobayashi1, Chihiro Honda3, Hitoshi Shindou1, Masaru Hosaka1, Masafumi Tokuoka1 (1Grad. Sch. Fac. Appl. Biosci., Tokyo Univ. Agric., 2Grad. Sch. Fac. Life. Sci., Tokyo Univ. Agric., 3Sch. Food Nutr. Sci., Univ. Shizuoka.)

    14:48 (3Fp09)
    Development of Sake yeast with distinctive brewing characteristics and low production of dimethyl trisulfide, an off-flavor, through crossbreeding utilizing sake yeast strain Hiroshima no. 6
    …… ○Risa Yamasaki1, Yuya Arase1, Kenji Oba2, Tetsuya Goshima3, Muneyoshi Kanai3, Takeshi Akao3, Ritsushi Ohdoi1 (1Food Technol. Res. Center, Hiroshima Prefectural Technol. Res. Institute, 2Agricultural Technol. Res. Center, Hiroshima Prefectural Technol. Res. Institute, 3NRIB)

    15:00 (3Fp10)
    Protein composition varies depending on spatial region of the sake rice grain
    …… ○Kei Takahashi, Hiromi Kohno, Midori Joyo, Masaki Okuda (NRIB)

    15:12  Break

    15:24 (3Fp11)
    Efficient extraction of components from wood chips using high hydrostatic pressure
    …… ○Kazuki Nomura, Kakeru Takano (Kanazawa Inst. Technol.)

    15:36 (3Fp12)
    The comparison of response to sound waves during hyphal elongation of yellow-koji and black-koji
    …… ○Taku MATSUMOTO1, Takuma KUSUMOTO2, Kakeru MASUDA2, Kouji KOJIMA1, Noriaki SAIGUSA1, Yuji TERAMOTO1 (1Grad. Sch. Eng., Sojo Univ., 2Fac. Biotechnol. Life Sci., Sojo Univ.)

    15:48 (3Fp13)
    Effect of rotary cultivation of Aspergillus oryzae on making koji
    …… ○Mizuka Yoshimura1, Misa Yoshioka2, Hideyuki Yamashita3, Takurou Nakagawa3, Souichirou Ikuta1,2, Shinsuke Fujiwara1,2 (1Sch. Sci. Technol., Kwansei Gakuin Univ., 2Grad. Sch. Sci. Technol., Kwansei Gakuin Univ., 3Higuchi Matsunosuke Shoten Co., Ltd.)

    16:00 (3Fp14)
    Visualization of phospholipid distribution in Yamada and Hakutsuru brown rice for sake production using mass microscope
    …… ○Eliza Farestiani1, Eiichiro Fukusaki1,2,3, Shuichi Shimma1,2,3 (1Dept. Biotechnol., Grad. Sch. Eng., 2Industrial Biotechnology Initiative Division, Institute for Open and Transdisciplinary Research Initiatives, Osaka Univ, 3Osaka University Shimadzu Omics Innovation Research Laboratories)

    16:12 (3Fp15)
    Effect of shaking on the production of highly soluble tomato powder using a commercial enzyme preparation
    …… ○Ryuichi Hirata, Kouji Kojima, Noriaki Saigusa, Yuji Teramoto (Grad. Sch. Eng., Sojo Univ.)

    16:24 (3Fp16)
    Study on Resistant Protein (RP) of Koji Amazake by Different Rice Ingredients
    …… ○Ayame Shindo, Rina Matsuda, Kenji Ozeki (Genome Biotechnol. Lab., Kanazawa Inst. Technol.)