KASUMI Takafumi | National Food Research Institute

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著作論文

Primary Structure Analysis and Functional Expression of Erythrose Reductases from Erythritol-Producing Fungi (Trichosporonoides megachiliensis SNG-42)
Reduction of Allergenic Proteins by the Effect of the ripening inhibitor (rin) Mutant Gene in an F_1 Hybrid of the rin Mutant Tomato
Cloning and Nucleotide Sequence of the Inulin Fructotransferase (DFA I-Producing)Gene of Arthrobacter globformis S14-3
Ethylene Biosynthesis Regulation in Tomato Fruit from the F_1 Hybrid of the ripening inhibitor (rin) Mutant
Bacteriolytic Enzyme Produced by Streptomyces sp. : Control of Microorganisms by Means of Lytic Enzymes (II) For Part I, see ref. 6.
Taxonomical Studies on a Strain of Streptomyces Producing Glucose Isomerase
Effects of N-Acetylmuramidase from Streptomyces rutgersensis H-46 as a Food Preservative(Food & Nutrition)
Cultural Conditions for Lytic Enzyme Production by Streptomyces rutgersensis : Control of Microorganisms by Means of Lytic Enzyme.(IV). For Part III, see ref.11.
Breeding of a Mutant of Aureobasidium sp. with High Erythritol Production
Catalytic Activity of Tripeptidase from Lactococcus lactis to Which Amino Acid Substitution Was Introduced According to Natural Mutation
Substrate Specificity of a Tripeptidase as a Metalloenzyme Purified from Lactococcus lactis subsp. lactis biovar. diacetylactis ATCC 13675
Molecular Cloning and Characterization of D-Xylose Isomerase from A Novel Actinobacteria, Thermobifida fusca MBL 10003
Subunit Structure of Glucose Isomerase from Streptomyces griseofuscus, S-41
Role of Cobalt in Stabilizing the Molecular Structure of Glucose Isomerase from Streptomyces griseofuscus S-41
Physicochemical Characterization of N-Acetylmuramidase from Streptomyces rutgersensis H-46
Purification and Characterization of the Lytic Enzyme Produced by Streptomyces rutgersensis H-46
Properties of N-Acetylmuramidase from Streptomyces rutgersensis H-46

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