MURAKI Hiroyuki | Department of Fermentation Technology, Yamanashi University

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概要

• MURAKI Hiroyukiの詳細を見る
• 同名の論文著者
• Department of Fermentation Technology, Yamanashi Universityの論文著者

関連著者

• Ui Sadaharu

  Department Of Applied Chemistry & Biotechnology Faculty Of Engineering Yamanashi University

• MURAKI Hiroyuki

  Department of Fermentation Technology, Yamanashi University

• Masuda Hiroshi

  Department Of Agricultural Chemistry Obihiro University Of Agriculture And Veterinary Medicine

• Ui Sadaharu

  Department Of Applied Chemistry And Biotechnology Faculty Of Engineering Yamanashi University

• MASUDA Hiroshi

  Department of Fermentation Technology, Yamanashi University

• Masuda H

  Obihiro Univ. Agriculture And Veterinary Medicine Hokkaido Jpn

• Ui Sadaharu

  Department Of Fermentation Technology Yamanashi University

• Masuda Hiroshi

  Lab.anim.sci.& Toxicol.labs.sankyo Co. Ltd.

• Masuda H

  Department Of Biosciences And Technology Faculty Of Agriculture Iwate University

• Masuda Takahito

  Department Of Fermentation Technology Yamanashi University

• MASUDA TAKAHITO

  Department of Fermentation Technology, Yamanashi University

• SUZUKI Masabumi

  Department of Fermentation Technology, Yamanashi University

• KUBOTA Sigeki

  Department of Fermentation Technology, Yamanashi University

• YAMAKAWA Yoshihide

  The Experimental Vineyard, the Institute of Enology and Viticulture, Yamanashi University

• SATO Toshihiko

  Yamanashi-Fruit Tree Experimental Station

• MATSUYAMA NAOTO

  Department of Fermentation Technology, Yamanashi University

• Kubota Sigeki

  Department Of Fermentation Technology Yamanashi University:(present Office)termo Co. Ltd.

• Matsuyama Naoto

  Department Of Fermentation Technology Yamanashi University

• Suzuki Masabumi

  Department Of Fermentation Technology Yamanashi University

• Yamakawa Yoshihide

  The Experimental Vineyard The Institute Of Enology And Viticulture Yamanashi University

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著作論文

• Cooperative Effect of Activated Charcoal and Gellan Gum on Grape Protoplast Culture(Biological Chemistry)
• Mechanism for the Formation of 2,3-Butanediol Stereoisomers in Bacillus polymyxa
• Mechanism for the Formation of 2,3-Butanediol Stereoisomers in Klebsiella pneumoniae
• Laboratory-Scale Production of Acetoin Isomers (D(-) and L(+)) by Bacterial Fermentation
• Stereopecific and Electrophoretic Natures of Bacterial 2,3-Butanediol Dehydrogenases
• Laboratory-Scale Production of 2,3-Butanediol Isomers (D(-), L(+), and Meso) by Bacterial Fermentations
• Purification and Properties of NADPH-linked Diacetyl Reductase (S-Acetoin Forming) from Bacillus polymyxa
• Separation and Quantitation of 2, 3- Butanediol Isomers ((-), (+), and meso) by a Combined Use of Enzyme and Gas Chromatography

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