生物種
|
リソース名
|
RRC ID
|
タイトル
|
ジャーナル
|
公開日
|
外部リンク
|
一般微生物
|
JCM17690
,
JCM2152
|
71299
|
Growth Characteristics of Bacillus cereus in Sake and during Its Manufacture.
|
J Food Prot |
2021-2-1 |
Pubmed
Full text
|
一般微生物
|
JCM33703
,
JCM33700
,
JCM33701
,
JCM33702
|
66565
|
Bacillus aquiflavi sp. nov., isolated from yellow water of strongly flavored Chinese baijiu.
|
Int J Syst Evol Microbiol |
2020-5-1 |
Pubmed
Full text
|
一般微生物
|
JCM9688
|
60440
|
Thermoflavimicrobium daqui sp. nov., a thermophilic microbe isolated from Moutai-flavour Daqu.
|
Int J Syst Evol Microbiol |
2019-9-1 |
Pubmed
Full text
|
酵母
|
BY3072
,
BY22441
,
BYP558
,
BYP556
|
59645
|
Meiotic chromosomal recombination defect in sake yeasts.
|
J Biosci Bioeng |
2019-2-1 |
Pubmed
Full text
|
一般微生物
|
JCM14202
|
5754
|
Lactobacillus composti sp. nov., a lactic acid bacterium isolated from a compost of distilled shochu residue.
|
Int J Syst Evol Microbiol |
2007-4-1 |
Pubmed
Full text
|
病原微生物
|
JCM 13282?
|
2919
|
Oenococcus kitaharae sp. nov., a non-acidophilic and non-malolactic-fermenting oenococcus isolated from a composting distilled shochu residue.
|
Int J Syst Evol Microbiol |
2006-10-1 |
Pubmed
Full text
|
病原微生物
|
JCM 12392?
|
2634
|
Lactobacillus satsumensis sp. nov., isolated from mashes of shochu, a traditional Japanese distilled spirit made from fermented rice and other starchy materials.
|
Int J Syst Evol Microbiol |
2005-1-1 |
Pubmed
Full text
|