
Takashi KuribayashiNiigata Prefectural Sake Research Institute
Takashi Kuribayashi
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23
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Publications (23)
In the process of brewing sake, Saccharomyces cerevisiae produces alcohol and a wide range of flavor compounds. A previous study identified a sake yeast mutant with a single-nucleotide insertion in the RIM15 protein kinase gene (RIM15 with an insertion of adenine at position 5067: RIM15ins5067A). In this study, we developed primer sets (P1/P2) with...
In Saccharomyces cerevisiae, ethyl caprylate is produced by the esterification of caprylic acid, which is synthesized through the action of fatty acid synthase. A recent study reported a yeast mutant with a single nucleotide substitution in the alpha subunit of fatty acid synthase (FAS2) gene (F1279Y; 3836T>A) that produced large amounts of ethyl c...
Sake yeasts synthesize alcohols and other components, such as ethyl caproate, ethyl caprylate, and isoamyl acetate, which impart a unique and refined flavor profile to sake. In this study, a sake yeast mutant, K901C8, with high ethyl caprylate productivity was isolated from Kyokai no. 901 (K901), which has been passaged since 1993 at Yoshinogawa br...
A sparkling-type draft cloudy sake (Japanese rice wine), AWANAMA, was recently developed using high hydrostatic pressure (HHP) treatment as a non-thermal pasteurization method. This prototype sake has a high potential market value, since it retains the fresh taste and flavor similar to draft sake while avoiding over-fermentation. From an economic p...
We isolated a house yeast strain from shubo and moromi mash in the Yoshinogawa Brewery(founded in 1548), using triphenyltetrazolium chloride(TTC)staining and loop-mediated isothermal amplification targeting the K7_02212 and PPT1 genes. The isolated yeast, YS4, was identified as a Saccharomyces cerevisiae strain by analysis of the 26S rDNA. The phys...
The effect of filtration procedures on moromi(sake mash) flavor components was examined. The aroma components(ethyl acetate and ethyl caproate) decreased during automatic squeezing using a filter cloth(Yabuta) and pressing into a bag(Sase), and the proportion of free fatty acids increased with increasing pressure. This tendency was particularly not...
The “Koshitanrei” rice cultivar is grown and widely used for sake brewing in Niigata Prefecture; however, the starch characteristics of this cultivar have not yet been elucidated. Therefore, we investigated the influence of starch properties on the gelatinization properties and digestibility of this cultivar, which are very important in sake produc...
Unpasteurized draft sake has a potentially high market value, due to its fresh flavor and fruity taste, compared with conventional thermal-pasteurized sake. However, the shelf life of draft sake is limited. To increase the shelf life of draft sake, it is necessary to suppress flavor and taste deterioration resulting from inactivation of enzymes pro...
Draft (non-pasteurized) sake typically has a fresh flavor, but usually has to be consumed as soon as possible because of its short shelf life due to the potential for over-fermentation by residual yeast. In contrast, thermally pasteurized sake has a long shelf life, but the fresh flavor is lost during heat sterilization. High hydrostatic pressure (...
Stable hydrogen and oxygen isotopic compositions (δD and δ¹⁸O values, respectively) were analyzed for “sake,” a traditional Japanese alcohol beverage, to assess these values for the identification of its geographic origin. We collected sake (Junmai-shu; made of only rice, water, and koji) and its source water (i.e., brewing water) from breweries in...
We isolated non-urea-producing sake yeasts from a FAS2-G3748A (G1250S) mutant using established positive-screening medium (containing canavanine, arginine and ornithine; CAO medium) after selection of FAS2 mutants with cerulenin. Varying levels of ethyl caproate production were observed due to spontaneous allelic recombination of the FAS2 heterozyg...
Several colorimetric methods were combined and used for the discrimination of commercial sake samples, based on their constituent inorganic components. The method was very rapid, simple, and did not require expensive equipment. Further, we showed that this method has potential application in immediate differentiation of sake by the visual inspectio...
We developed a loop-mediated isothermal amplification method that targets the PHO3 gene for discriminating sake yeast strains. Our data indicate that this assay is simple, rapid, and useful to use for differentiation of specific yeasts in sake mash.
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, an...
The full-length cDNA of the gene PoLOX1 encoding a lipoxygenase (LOX) and its corresponding genomic DNA were isolated from the basidiomycete mushroom Pleurotus ostreatus strain H1. The deduced amino acid sequence of PoLOX1 showed similarity to a valencene oxygenase of Pleurotus sapidus, putative LOX-like proteins from ascomycete, basidiomycete, and...
We show that the concentration of total free fatty acids (FFAs) in sake produced by yeast with high productivity of ethyl caproate could be approximated by the concentration of 2 FFAs, caproic and caprylic acids. Measurement of the total FFAs concentration by an enzymatic method proved useful for both estimating the ethyl caproate concentration in...
Lipoxygenase was purified homogeneously from cups of Pleurotus ostreatus by Sephacryl S-400 HR gel filtration, Dyematrex Green A affinity, and DEAE-Toyopearl 650M ion-exchange chromatographies. The molecular weight of the enzyme was estimated to be 67,000 by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and 66,000 by gel filtration; the...
Resistant starch content of high-amylose corn starch (HAS) was doubled by heat-moisture treatment. Resistant starch content of HAS and heat-moisture treated high-amylose corn starch (HMT-HAS) were 31.8 and 67.3%, respectively, as determined by enzymatic-gravimetric method. Effects of the two types of high-amylose corn starches, HAS and HMT-HAS, on...
Sake lees was dried to prepare new foodstuff with valuable contents and application for many food. The sake lees powder was prepared by freeze-drying after washing with water to remove soluble substances. The product was white and rich in protein and dietary fiber. We investigated the effects of sake lees powder on the hypercholesterolemic rat. Wis...