Furukawa K | Kiku‐masamune Sake Brewing Co. Ltd. Hyogo Jpn

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著作論文

Nitrogen Pollution of Leachate at a Sea-Based Solid Waste Disposal Site and Its Nitrification Treatment by Immobilized Acclimated Nitrifying Sludge
Denitrification Treatment of NO3-N Polluted Sea Water by Immobilized Acclimated Marine Denitrifying Sludge
Nitrification of NH_4-N Pollured Sea Water by Immobilized Acclimated Marine Nitrifying Sludge (AMNS)
Properties of TCA-Insoluble Peptides in Kimoto (Traditional Seed Mash for Sake Brewing) and Conditions for Liberation of the Peptides from Rice Protein
Nutrient Removal from Secondary Effluent by Filamentous Algae
Isolation of Copper-Tolerant Mutants of Sake Yeast with Defective Peptide Uptake(BREWING AND FOOD TECHNOLOGY)
Effect of Amino Acids on Peptide Transport in Sake Yeast(Brewing and Food Technology)
Effect of Cellular Inositol Content on Ethanol Tolerance of Saccharomyces cerevisiae in Sake Brewing(BREWING AND FOOD TECHNOLOGY)
Increased Alcohol Acetyltransferase Activity by Inositol Limitation in Saccharomyces cerevisiae in Sake Mash
Increased Ethyl Caproate Production by Inositol Limitation in Saccharomyces cerevisiae
Specific Expression and Temperature-Dependent Expression of the Acid Protease-Encoding Gene (pepA) in Aspergillus oryzae in Solid-State Culture (Rice-Koji)
Influence of Amino Acid Content in Seed Mash on Peptide Uptake by Yeast Cells in Main Mash in Sake Brewing Process
Properties of the Peptides Liberated from Rice Protein in Sokujo-moto

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