Fermentation characteristics and industrial potential of kuratsuki sake yeasts isolated from Niigata Prefecture, Japan.

Kuribayashi T, Tanaka J, Sugawara M, Sato K, Nabekura Y, Joh T, Aoki T

DOI: 10.47371/mycosci.2025.12.004
Published: 2026
Container: Mycoscience
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.47371/mycosci.2025.12.004,
  title = {Fermentation characteristics and industrial potential of kuratsuki sake yeasts isolated from Niigata Prefecture, Japan.},
  author = {Kuribayashi T and Tanaka J and Sugawara M and Sato K and Nabekura Y and Joh T and Aoki T},
  year = {2026},
  journal = {Mycoscience},
  doi = {10.47371/mycosci.2025.12.004},
  url = {https://doi.org/10.47371/mycosci.2025.12.004}
}

RIS

TY  - JOUR
TI  - Fermentation characteristics and industrial potential of kuratsuki sake yeasts isolated from Niigata Prefecture, Japan.
AU  - Kuribayashi T
AU  - Tanaka J
AU  - Sugawara M
AU  - Sato K
AU  - Nabekura Y
AU  - Joh T
AU  - Aoki T
PY  - 2026
JO  - Mycoscience
DO  - 10.47371/mycosci.2025.12.004
UR  - https://doi.org/10.47371/mycosci.2025.12.004
ER  -

APA

T, K., J, T., M, S., K, S., Y, N., T, J., & T, A. (2026). Fermentation characteristics and industrial potential of kuratsuki sake yeasts isolated from Niigata Prefecture, Japan.. Mycoscience. https://doi.org/10.47371/mycosci.2025.12.004

Source records

pubmed · retrieved 2026-09-27T13:23:45.945Z