OMORI TOSHIRO | Research Laboratory, Sanwa Shurui Co. Ltd.,

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著作論文

Production of Acid-Stable α-Amylase by Aspergillus kawachii during Barley Shochu-Koji Production
Formation of Acid-Labile α-Amylase during Barley-Koji Production
Effects of a Fermented Barley Extract on Subjects with Slightly High Serum Uric Acid or Mild Hyperuricemia
Effects of Single and Combined Administration of Fermented Barley Extract and γ-Aminobutyric Acid on the Development of Atopic Dermatitis in NC/Nga Mice
Enhancement of Glycerol Production by Brewing Yeast (Saccharomyces cerevisiae) with Heat Shock Treatment
A Novel Method for Screening High Glycerol- and Ester-Producing Brewing Yeasts (Saccharomyces cerevisiae) by Heat Shock Treatment
Breeding of High Glycerol-Producing Shochu Yeast (Saccharomyces cerevisiae) with Acquired Salt Tolerance
Intracellular Fatty Acid Formation and Alcohol Acetyl Transferase Gene Expression in Brewing Yeast (Saccharomyces cerevisiae) Treated with Heat Shock
Utilization of Fermented Barley Extract Obtained from a By-product of Barley Shochu for Nisin Production(BREWING AND FOOD TECHNOLOGY)
Shortening of Shochu-Koji Production Time Using Barley Steeped in a Restricted amount of Water Containing Citric Acid
Enhanced Glycerol Production in Shochu Yeast by Heat-Shock Treatment is Due to Prolonged Transcription of GPD1
High Glycerol Producing Amino Acid Analogue-Resistant Saccharomyces cerevisiae Mutant

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