High hydrostatic pressure pasteurization of a draft sake brewed using a Niigata-sake yeast

References

• Utsunomiya H, Isogai A, Iwata H. Measurement of thresholds for reference compounds for the sensory profiling of sake (Part 2). J Brewing Soc Japan. 2004;99:729–734. In Japanese. doi: 10.6013/jbrewsocjapan1988.99.729
   Google Scholar
• Ōmura S. The antibiotic cerulenin, a novel tool for biochemistry as an inhibitor of fatty acid synthesis. Bacteriol Rev. 1976;40:681–697.
   PubMedGoogle Scholar
• Ichikawa E, Hosokawa N, Hata Y, et al. Breeding of a sake yeast with improved ethyl caproate productivity. Agric Biol Chem. 1991;55:2153–2154.
   Web of Science ®Google Scholar
• Report of the 37th session of the Codex committee on food additives and contaminants (CCFAC37). 2005.
   Google Scholar
• Yoshizawa K, Takahashi K, Sato K. Changes of urea content in rice and sake moromi during sake making process. J Brewing Soc Japan. 1988;83:136–141. In Japanese. doi: 10.6013/jbrewsocjapan1988.83.136
   Google Scholar
• Saito K, Sato S, Shimoi H, et al. Effect of steeping and steaming conditions on urea content in sake. J Brewing Soc Japan. 1988;83:145–149. In Japanese. doi: 10.6013/jbrewsocjapan1988.83.145
   Google Scholar
• Oda K, Kitamoto K. Genetic engineering of a sake yeast producing no urea. J Brewing Soc Japan. 1991;86:99–107. In Japanese. doi: 10.6013/jbrewsocjapan1988.86.99
   Google Scholar
• Yoshizawa K, Takahashi K. Utilization of urease for decomposition of urea in sake. J Brewing Soc Japan. 1988;83:142–144. In Japanese. doi: 10.6013/jbrewsocjapan1988.83.142
   Google Scholar
• Shimoi H, Kondo H, Yamazaki A, et al. Isolation of a bacterium producing urease for treatment of sake. J Brewing Soc Japan. 1989;84:418–422. In Japanese. doi: 10.6013/jbrewsocjapan1988.84.418
   Google Scholar
• Kuribayashi T, Tamura H, Sato K, et al. Isolation of a non-urea-producing sake yeast strain carrying a discriminable molecular marker. Biosci Biotechnol Biochem. 2013;77:2505–2509. doi: 10.1271/bbb.130621
   PubMed Web of Science ®Google Scholar
• Kuribayashi T, Sato K, Joh T, et al. Breeding of a non-urea-producing sake yeast carrying a FAS2 mutation. Mucoscience. 2017;58:302–306. doi: 10.1016/j.myc.2017.02.005
   Web of Science ®Google Scholar
• Nomura K, Iwahashi H. Pressure-regulated fermentation: a revolutionary approach that utilizes hydrostatic pressure. Rev Agri Sci. 2014;2:1–10. doi: 10.7831/ras.2.1
   Google Scholar
• Shigematsu T, Nasuhara Y, Nagai G, et al. Isolation and characterization of barosensitive mutants of Saccharomyces cerevisiae obtained by UV mutagenesis. J Food Sci. 2010;75:M509–M514. doi: 10.1111/j.1750-3841.2010.01789.x
   PubMed Web of Science ®Google Scholar
• Nomura K, Kuwabara Y, Kuwabara W, et al. Comparative analysis on inactivation kinetics of between piezotolerant and piezosensitive mutant strains of Saccharomyces cerevisiae under combinations of high hydrostatic pressure and temperature. Biophys Chem. 2017;231:87–94. doi: 10.1016/j.bpc.2017.05.014
   PubMed Web of Science ®Google Scholar
• Shigematsu T, Nomura K, Nasuhara Y, et al. Thermosensitivity of a barosensitive Saccharomyces cerevisiae mutant obtained by UV mutagenesis. High Pressure Res. 2010;30:524–529. doi: 10.1080/08957959.2010.539568
   Web of Science ®Google Scholar
• Nomura K, Iwahashi H, Iguchi A, et al. Barosensitivity in Saccharomyces cerevisiae is closely associated with a deletion of the COX1 gene. J Food Sci. 2015;80:M1051–M1059. doi: 10.1111/1750-3841.12873
   PubMed Web of Science ®Google Scholar
• Nomura K, Iwahashi H, Iguchi A, et al. Depletion of arginine in yeast cells decreases the resistance to hydrostatic pressure. High Pressure Res. 2015;35:310–316. doi: 10.1080/08957959.2015.1034277
   Web of Science ®Google Scholar
• Katou T, Kitagaki H, Akao T, et al. Brewing characteristics of haploid strains isolated from sake yeast Kyokai no. 7. Yeast. 2008;25:799–807. doi: 10.1002/yea.1634
   PubMed Web of Science ®Google Scholar
• Nomura K, Hoshino H, Igoshi K, et al. Brewing chajracteristics of piezosensitive sake yeasts. High Pressure Res. 2018;38:165–176. doi: 10.1080/08957959.2018.1435785
   Web of Science ®Google Scholar
• Utsunomiya H, Isogai A, Iwata H. Measurement of thresholds for reference compounds for the sensory profiling of sake (Part 1). J Brewin Soc Japan. 2004;99:652–658. In Japanese. doi: 10.6013/jbrewsocjapan1988.99.652
   Google Scholar
• Yamashita N, Motoyoshi T, Nishimura A. Purification and characterization of isoamyl alcohol oxidase (“mureka”-forming enzyme). Biosci Biotechnol Biochem. 1999;63:1216–1222. doi: 10.1271/bbb.63.1216
   PubMed Web of Science ®Google Scholar
• Atkinson RW. The chemistry of saké-brewing. Published by Tokyo Daigaku. 1881.
   Google Scholar
• Ohara Y, Nonomura Y. Dynamic aspect of yeast-flora during vinous fermentation. Part 1. On the wild yeasts population. J Soc Brewing Japan. 1955;50:71–73. In Japanese. doi: 10.6013/jbrewsocjapan1915.50.71
   Google Scholar
• Koseki S, Yamamoto K. Recovery of Escherichia coli ATCC 25922 in phosphate buffered saline after treatment with high hydrostatic pressure. Int J Food Microbiol. 2006;110:108–111. doi: 10.1016/j.ijfoodmicro.2006.01.039
   PubMed Web of Science ®Google Scholar
• Ohshima S, Nomura K, Iwahashi H. Clarification of the recovery mechanism of Escherichia coli after hydrostatic pressure treatment. High Pressure Res. 2013;33:308–314. doi: 10.1080/08957959.2013.773429
   Web of Science ®Google Scholar
• Manba M, Nomura K, Nasuhara Y, et al. Importance of cell damage causing growth delay for high pressure inactivation of Saccharomyces cerevisiae. High Pressure Res. 2013;3:299–307.
   Google Scholar
• Kondo K, Kusama T, Nakazawa E, et al. Analysis of sugar components in the non pasteurized sake during storage. J Soc Brewing Japan. 1983;78:303–305. In Japanese. doi: 10.6013/jbrewsocjapan1915.78.303
   Google Scholar
• Yoshioka K, Hashimoto N. Ester formation by alcohol acetyltransferase from brewers’ yeast. Agric Biol Chem. 1981;45:2183–2190.
   Web of Science ®Google Scholar
• Nishimura A. A study of sake Mureka. Seibutsu Kogaku Kaishi. 1995;73:213–223. In Japanese.
   Google Scholar