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dc.contributor.author | Tatsukami, Yohei | en |
dc.contributor.author | Morisaka, Hironobu | en |
dc.contributor.author | Aburaya, Shunsuke | en |
dc.contributor.author | Aoki, Wataru | en |
dc.contributor.author | Kohsaka, Chihiro | en |
dc.contributor.author | Tani, Masafumi | en |
dc.contributor.author | Hirooka, Kiyoo | en |
dc.contributor.author | Yamamoto, Yoshihiro | en |
dc.contributor.author | Kitaoka, Atsushi | en |
dc.contributor.author | Fujiwara, Hisashi | en |
dc.contributor.author | Wakai, Yoshinori | en |
dc.contributor.author | Ueda, Mitsuyoshi | en |
dc.contributor.alternative | 立上, 陽平 | ja |
dc.contributor.alternative | 青木, 航 | ja |
dc.contributor.alternative | 植田, 充美 | ja |
dc.date.accessioned | 2018-02-05T08:53:12Z | - |
dc.date.available | 2018-02-05T08:53:12Z | - |
dc.date.issued | 2018-01-03 | - |
dc.identifier.issn | 1932-6203 | - |
dc.identifier.uri | http://hdl.handle.net/2433/229009 | - |
dc.description | 吟醸酒のおいしさの謎を解く新物質を発見 --ノンターゲットメタボローム解析で製法過程を査定--. 京都大学プレスリリース. 2018-01-25. | ja |
dc.description.abstract | Sake is a traditional Japanese alcoholic beverage prepared by multiple parallel fermentation of rice. The fermentation process of “yamahai-ginjo-shikomi” sake is mainly performed by three microbes, Aspergillus oryzae, Saccharomyces cerevisiae, and Lactobacilli; the levels of various metabolites fluctuate during the fermentation of sake. For evaluation of the fermentation process, we monitored the concentration of moderate-sized molecules (m/z: 200–1000) dynamically changed during the fermentation process of “yamahai-ginjo-shikomi” Japanese sake. This analysis revealed that six compounds were the main factors with characteristic differences in the fermentation process. Among the six compounds, four were leucine- or isoleucine-containing peptides and the remaining two were predicted to be small molecules. Quantification of these compounds revealed that their quantities changed during the month of fermentation process. Our metabolomic approach revealed the dynamic changes observed in moderate-sized molecules during the fermentation process of sake, and the factors found in this analysis will be candidate molecules that indicate the progress of “yamahai-ginjo-shikomi” sake fermentation. | en |
dc.format.mimetype | application/pdf | - |
dc.language.iso | eng | - |
dc.publisher | Public Library of Science (PLoS) | en |
dc.rights | © 2018 Tatsukami et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. | en |
dc.title | Metabolite profiling of the fermentation process of "yamahai-ginjo-shikomi" Japanese sake | en |
dc.type | journal article | - |
dc.type.niitype | Journal Article | - |
dc.identifier.jtitle | PLOS ONE | en |
dc.identifier.volume | 13 | - |
dc.identifier.issue | 1 | - |
dc.relation.doi | 10.1371/journal.pone.0190040 | - |
dc.textversion | publisher | - |
dc.identifier.artnum | e0190040 | - |
dc.identifier.pmid | 29298316 | - |
dc.relation.url | https://www.kyoto-u.ac.jp/ja/research-news/2018-01-25-1 | - |
dcterms.accessRights | open access | - |
出現コレクション: | 学術雑誌掲載論文等 |
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