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Updated: Jul 29, 2025

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
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Carbon stable isotopic compositions of glucose and ethanol in sake after simultaneous saccharification and

Fumikazu Akamatsu1, Yukari Igi1, Akiko Fujita1

  • 1National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan.

Food Chemistry
|May 26, 2023
PubMed

Keywords:
Carbon isotope discriminationEthanolGlucoseJapanese sakeMultiple parallel fermentationRice

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