Uchida M | Takara Shuzo Co. Ltd. Shiga Jpn

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著作論文

Singlet Ground State and Magnetization Plateaus in Ba_3Mn_2O_8 : Condensed Matter: Electronic Properties, etc.
Use of Koji Prepared with a High Citric Acid Producing Mutant of Aspergillus usamii as a Raw Material for Sake Brewing : This study was presented at the Annual Meeting of the Agricultural Chemical Society of Japan, April 2,1987.
Characterization of New Strains of Clostridium thermocellum and the celA Gene from a Strain(Microbiology & Fermentation Industry)
Screening for Strains of Aspergillus oryzae That Degrade Carbamide for Use in Sake Brewing
Utilization of Koji Prepared Using a Strain Obtained by Cell Fusion between Aspergillus oryzae and Aspergillus usamii for Mirin-Making
A New Assay Method and Evaluation of Removal of Protein in Mirin
Evaluation of Koji Prepared with Various Molds for Mirin-Making
Mirin-Making from Koji Prepared with a Mutant Aspergillus oryzae Producing High Activity of Carboxypeptidase
Mirin-Making at Low Alcohol Concentration with Koji Prepared with a New Mutant of Aspergillus usamii
Mirin-Making Using Long-Life Koji with Low Water Content
Relationship between Conditions for Steaming Rice and Productivity in Mirin-Making
Relationship between Enzyme Efficiency and Alcohol Concentration in Mirin Mash
Isolation of Plasmids from Thermophilic Clostridia and Construction of Shuttle Vectors in Escherichia coli and Cellulolytic Clostridia
Improvement of Ethanol Production of Thermophilic Clotridium sp. by Mutation
Evaluation of Ethanol Productivity from Cellulose by Clostridium thermocellum
Mirin Production from Nonglutinous Rergular Rice
Evaluation of Conditions Affecting Productivity in the Improved Process of Mirin-Making
An Improved Process of Mirin-Making using Supplemental Enzyme Preparations at a Limited Concentration of Alcohol
Improvement of Yiedl by Application of Some Commercial Enzyme Preparations in Mirin-Making

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