Bioscience, Biotechnology, and Biochemistry
Online ISSN : 1347-6947
Print ISSN : 0916-8451
Microbiology & Fermentation Technology Notes
Isolation of a Non-Urea-Producing Sake Yeast Strain Carrying a Discriminable Molecular Marker
Takashi KURIBAYASHIHiroyasu TAMURAKeigo SATOYoshihito NABEKURAToshio AOKIYoshihiko ANZAWAKazuaki KATSUMATAShunji OHDAIRASusumu YAMASHITAKazunori KUMEMitsuoki KANEOKEKen-ichi WATANABEDai HIRATA
Author information
JOURNALS FREE ACCESS

2013 Volume 77 Issue 12 Pages 2505-2509

Details
Abstract

In the fermentation industry, the traceability of microorganisms during the process is important to ensure safety and efficacy. Ethyl carbamate, a group-2A carcinogen, is produced from ethanol and urea during the storage of food/alcoholic beverages. We isolated non-urea-producing sake yeast car1 mutants carrying a discriminable molecular marker, and demonstrated, by the use of PCR assays, that these mutants are useful for traceability analysis and identification during the sake brewing process.

Information related to the author

This article cannot obtain the latest cited-by information.

© 2013 by Japan Society for Bioscience, Biotechnology, and Agrochemistry
Previous article Next article
feedback
Top