@article{oai:repo.qst.go.jp:00074718,
 author = {Watanabe, Takashi and 佐藤, 勝也 and 大野, 豊 and Hayashi, Hidenori and Masubuchi, Takashi and Sato, Katsuya and Ono, Yutaka},
 journal = {QST Takasaki Annual Report 2017},
 month = {Mar},
 note = {Urea is a main precursor in Japanese sake of ethyl carbamate which is classified the group 2A “probably the cause of cancer” by International Agency for Research on Cancer. Therefore, it is considered that the countries regulating volume of ethyl carbamate in Japanese sake would be increased. The purpose of this study was to reduce the volume of ethyl carbamate in Japanese sake, we attempted to breed Gunma KAZE yeasts that do not produce urea. In this year, we obtained some candidates of non-urea producing mutants from KAZE2 by natural mutation and ion-beam irradiation mutagenesis. We also demonstrated laboratory scale sake brewing experiment using 200 g of total rice.},
 title = {Breeding of Non-Urea Producing Gunma KAZE Yeasts Which are Suitable for Export},
 year = {2019}
}