Identification of a mutation causing a defective spindle assembly checkpoint in high ethyl caproate-producing sake yeast strain K1801 von Goshima, Tetsuya, Nakamura, Ryo, Kume, Kazunori, Okada, Hiroki, Ichikawa, Eri, Tamura, Hiroyasu, Hasuda, Hirokazu, Inahashi, Masaaki, Okazaki, Naoto, Akao, Takeshi, Shimoi, Hitoshi, Mizunuma, Masaki, Ohya, Yoshikazu, Hirata, Dai

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Properties on the Malo-lactic Fermentation of Lactic Acid Bacteria (Acid Producing Bacteria and Hiochi Bacteria) Isolated from Sake and the Brewing Process von INAHASHI, Masaaki

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Breeding of Sake Yeast KT–901 Having High Acid—producing Abilities von INAHASHI, Masaaki

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Classification of Kyokai sake yeast stock strains by brewing characteristics von OKAZAKI, Naoto, NORO, Futami, INAHASHI, Masaaki, NAKAHARA, Katsumi, HASUDA, Hirokazu, MUTOU, Takafumi, MURAKAMI, Tomoko, GOSHIMA, Tetsuya, AKAO, Takeshi, KIZAKI, Yasuzo, ISHIKAWA, Takeaki

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The breeding of high ethyl caproate shochu yeast and its practical application (Part 2) Experimental shochu production test by high ethyl caproate shochu yeast, NS2-16 von MUTOU, Takafumi, INAHASHI, Masaaki, MANZEN, Hiroyuki, KIZAKI, Yasuzo, OKAZAKI, Naoto, ISHIKAWA, Takeaki, SATO, Kazuo

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The breeding of high ethyl caproate shochu yeast and its practical application (Part 1) Breeding of high ethyl caproate shochu yeast von MUTOU, Takafumi, INAHASHI, Masaaki, MANZEN, Hiroyuki, KIZAKI, Yasuzo, OKAZAKI, Naoto, ISHIKAWA, Takeaki, SATO, Kazuo, AKAO, Takeshi

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Effects of lactic acid bacteria (acid producing bacteria) on the growth rate of yeast in sake main mash von INAHASHI, Masaaki, TOTSUKA, Kenjiro, OKAZAKI, Naoto, ISHIKAWA, Takeaki, SATO, Kazuo

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Properties of lactic acid bacteria (acid producing bacteria and hiochi bacteria) isolated from sake and the sake brewing process von INAHASHI, Masaaki, TOTSUKA, Kenjiro, SAGARA, Sanae, TANAKA, Yuzo, OKAZAKI, Naoto, ISHIKAWA, Takeaki, SATO, Kazuo

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METHOD FOR PRODUCING RED VINEGAR von OKAZAKI NAOTO, KIZAKI KOZO, NAKAHARA KATSUMI, HASUDA HIROKAZU, INAHASHI MASAAKI

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HIGH-ESTER PRODUCTION YEAST FOR DISTILLED LIQUOR von OKAZAKI NAOTO, ISHIKAWA TAKEAKI, INAHASHI MASAAKI, MUTO TAKASHI

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Kyokai Sake Yeast 1701 von INAHASHI, Masaaki

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A New Synthetic Medium, CDM-agar, For the Yellow Green Aspergilli von MURAKAMI, Hideya, INAHASHI, Masaaki, NORO, Futami, YOSHIDA, Kiyoshi

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差し酛の反復による焼酎醪中のセルレニン耐性酵母純度の推移とカプロン酸エチル含量の関係について von 武藤, 貴史, 稲橋, 正明, 木崎, 康造, 岡崎, 直人, 石川, 雄章, 赤尾, 健

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Responses to Practical Use on sake Brewing by Sake Yeast K-1801 von INAHASHI, Masaaki, MUTOH, Takafumi, YOSHIDA, Kiyoshi

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Determination of Carbonyl Compounds in Alcoholic Beverages von INAHASHI, Masaaki, YOSHIDA, Kiyoshi, TADENUMA, Makoto

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カプロン酸エチル高生成焼酎酵母の育種および実用化に関する研究（第1報）カプロン酸エチル高生成焼酎酵母の育種 von 武藤, 貴史, 稲橋, 正明, 万膳, 博幸, 木崎, 康造, 岡崎, 直人, 石川, 雄章, 佐藤, 和夫, 赤尾, 健

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カプロン酸エチル高生成焼酎酵母の育種および実用化に関する研究（第2報）カプロン酸エチル高生成焼酎酵母NS2-16による焼酎製造試験... von 武藤, 貴史, 稲橋, 正明, 万膳, 博幸, 木崎, 康造, 岡崎, 直人, 石川, 雄章, 佐藤, 和夫

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Methods of discernment and characteristics of currently marketed shochu and awamori yeasts von Nakahara, K. (Brewing Society of Japan, Tokyo), Inahashi, M, Yoshida, K

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Fermentability of Various Brewing Yeasts on Malto-oligosaccharides von INAHASHI, Masaaki, YOSHIDA, Kiyoshi, NAKAMURA, Kin-ichi

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The Nature of the Yeasts Isolated from Persimon and Trial of the Odorless “Kakishibu” Making Using Them von YOSHIDA, Kiyoshi, INAHASHI, Masaaki, NORO, Futami, MURAKAMI, Hideya

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