@article{oai:repo.qst.go.jp:00079301,
 author = {Watanabe, Takashi and Sato, Katsuya and Ono, Yutaka and Hayashi, Hidenori and Masubuchi, Takashi and Sato, Katsuya and Ono, Yutaka},
 journal = {QST Takasaki Annual Report 2018},
 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 study, we demonstrated ion-beam irradiation (12C5+, 220 MeV) and obtained two candidates named 100Gy-5 and 100Gy-7. Fermentation profiles of these strains were virtually same as that of parent strain KAZE2 with laboratory-scale sake brewing test using 200 g of total rice. Consequently, sensory evaluation by 20 sake brewery workers revealed that there were no difference between two sake samples. On the other hand, KAZE2 produced 9.0 mg/L of urea in sake brewing, while 100Gy-7 did not. Therefore, we will examine the fermentation profile of 100Gy-7 with practical scale sake brewing tests.},
 title = {Pilot-Scale Sake Brewing Tests using Non-Urea Producing Gunma KAZE Yeasts Which are Suitable for Export},
 volume = {QST-M-23},
 year = {2020}
}