Influence of culture liquid of fungi on alcohol tolerance of yeast : Note—Toshimori Kadokura1∗, Atsumi Nakazato1, Masahisa Takeda1, Shinjiro Chikubu2, and Wahachiro Tanimura3 (Department of Brewing and Fermentation, Department of Nutrition, Faculty of Agriculture, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 1561,2; Department of Food Science and Technology, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri-shi, Hokkaido 0933) Seibutsu-kogaku 74: 167–170. 1996