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Yeast cell lysis enhances dimethyl trisulfide formation in sake |
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| Authors: | Nahoko Nishibori Kei Sasaki Yuta Okimori Muneyoshi Kanai Atsuko Isogai Osamu Yamada Tsutomu Fujii Nami Goto-Yamamoto |
| Affiliation: | 1 National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-hiroshima 739-0046, Japan;2 Graduate School of Biosphere Science, Hiroshima University, 1-4-4, Kagamiyama, Higashi-hiroshima 739-8528, Japan |
| Abstract: | |
| Keywords: | Dead yeast cells Dimethyl trisulfide formation Enzymatic reactions Sake brewing Yeast cell lysis |
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