KUROSE NAOTAKA | Alcoholic Beverages and Foods Research Laboratories, Takara Shuzo Co. Ltd.

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著作論文

Characterization of α-Ketog1utarate-Resistant Sake Yeast Mutant with High Organic Acid Productivity
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.
Isolation of High-Malate-Producing Sake Yeasts from Low-Maltose-Assimilating Mutants
Characterization of New Strains of Clostridium thermocellum and the celA Gene from a Strain(Microbiology & Fermentation Industry)
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
Effect of NAD^+-Dependent Isocitrate Dehydrogenase Gene (IDH1, IDH2) Disruption of Sake Yeast on Organic Acid Composition in Sake Mash
Improvement of Isoamyl Acetate Productivity in Sake Yeast by Isolating Mutants Resistant to Econazole
Effect of the FAA1 Gene Disruption of Sake Yeast on the Accumulation of Ethyl Caproate in Sake Mash

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