Monitoring of Beer Yeast Activity Using Fluorescence Spectroscopy
| Project/Area Number |
15K07661
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Agricultural environmental engineering/Agricultural information engineering
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| Research Institution | Utsunomiya University |
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Principal Investigator |
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| Co-Investigator(Kenkyū-buntansha) |
田村 匡嗣 宇都宮大学, 農学部, 助教 (60750198)
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| Project Period (FY) |
2015-04-01 – 2018-03-31
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| Project Status |
Completed (Fiscal Year 2017)
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| Budget Amount *help |
¥5,070,000 (Direct Cost: ¥3,900,000、Indirect Cost: ¥1,170,000)
Fiscal Year 2017: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2016: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2015: ¥2,730,000 (Direct Cost: ¥2,100,000、Indirect Cost: ¥630,000)
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| Keywords | 蛍光分光 / ビール酵母 / 抗酸化 / ORAC / ATP / 酵母 / 代謝活性 / ビール酵母数 / 醪 / 糖 / アルコール |
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| Outline of Final Research Achievements |
We found that the best excitation and detection wavelengths for investigating beer yeast were 425 and 635 nm, respectively. The fluorescence may have been induced by beer yeast because no fluorescence peaks were detected from mash from which the beer yeast had been removed. Furthermore, this peak was not affected by differences in the concentrations of glucose and alcohol or by the different strains of beer yeast. Then we examined the relationship between the curvature degree of the fluorescence peak and the viability of the beer yeast. A positive correlation was observed between the degree of curvature of the peak and the number of live cells. In addition, a positive correlation was observed between the number of live cells and ATP production in beer yeast. Therefore, it was suggested the degree of curvature of the peak is also related closely with ATP production of beer yeast.
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Report
(4 results)
Research Products
(1 results)
