Sake brewing characteristics of a new type of cerulenin-resistant sake yeast mutant

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Role of Two -l-arabinofuranosidases in arabinoxylan degradation and characteristics of the encoding genes from shochu koji molds, Aspergillus kawachii and Aspergillus awamori

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Characterization of an -ketoglutarate-resistant sake yeast mutant with high organic acid productivity

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Spent grains – a new support for brewing yeast immobilisation

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Critical importance of phytase for yeast growth and alcohol fermentation in Japanese sake brewing

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