@article{oai:swu.repo.nii.ac.jp:00002274,
 author = {小崎, 道雄 and 季, 福臨 and 飯野, 久和 and KOZAKI, Michio and LEE, fwu Ling and KUSWANTO, Kapti Rahaya and IINO, Hisakazu},
 journal = {昭和女子大学大学院生活機構研究科紀要, Bulletin of the Graduate School of Human Life Sciences, Showa Women's University},
 month = {Dec},
 note = {Chu is a traditional Indonesian distilled beverage like Jamaica rum style, especially made from molases. The fermentation is carried out by natural microorganism and is completely in about 3～5 days, after fermentation Moromi mash is distilled by traditional distiller. In this paper the micro flora in "Chu" moromi mash and alcohol producing yeast have been investigated, A Genus Shizosaccharomyces was only emploied to the fermentation, therefore this Genus was found to be the dominant yeast durring the Moromi fermentation. 7 strains purified from 2 "Chu" factories in Wonogiri central Java, and tested by morphological and phisiological methods. All isolates ware identified to Shizosaccharomyces pombe as Rum fermentation in Jamaica., 10, KJ00004311057, 論文, Article},
 pages = {77--82},
 title = {ジャワ島の「酎」醪から分離した酵母},
 volume = {2},
 year = {1992},
 yomi = {コザキ, ミチオ and イイノ, ヒサカズ}
}