Hara S | General Research Laboratory Of Kiku-masamune Sake Brewing Co. Ltd.

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著作論文

Construction of Urea Non-producing Yeast Saccharomyces cerevisiae by Disruption of the CAR1 Gene(Microbiology & Fermentation Industry)
Identification of the Promoter Region of the Taka-amylase A Gene Required for Starch Induction(Microbiology & Fermentation Industry)
The Glucoamylase cDNA from Aspergillus oryzae : Its Cloning, Nucleotide Sequence, and Expression in Saccharomyces cerevisiae(Microbiology & Fermentation Industry)
Overproduction of an α-Amylase/Glucoamylase Fusion Protein in Aspergillus oryzae Using a High Expression Vector
Construction of an α-Amylase/Glucoamylase Fusion Gene and Its Expression in Saccharomyces cerevisiae
Characteristics of Koji Prepared from the Transformant of Aspergillus oryzae with the Glucoamylase Gene of Aspergillus shirousamii, and Its Utilization for Sake-Brewing
Cloning of the α-Amylase cDNA of Aspergillus shirousamii and Its Expression in Saccharomyces cerevisiae
Killer Properties of Wine Yeasts and Characterization of Killer Wine Yeasts
Molecular Cloning of the Glucoamylase Gene of Aspergillus shirousami and Its Expression in Aspergillus oryzae(Microbiology & Fermentation Industry)
Cloning and Nucleotide Sequence of the Genomic Taka-amylase A Gene of Aspergillus oryzae(Microbiology & Fermentation Industry)
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
Aroma Production by Neurospora sp. Affected by Light Irradiation
Production of Characteristics Odors by Neurospora(Microbiology & Fermentation Industry)
Purification and Some Properties of Alcohol Acetyltransferase from Sake Yeast(Biological Chemistry)
Production and Application of a Fruity Odor in a Solid-state Culture of Neurospora sp. Using Pregelatinized Polished Rice(Microbiology & Fermentation Industry)
Purification and Characterization of Acyl Coenzyme A: Alcohol Acyltransferase of Neurospora sp.(Biological Chemistry)
Cell-free Synthesis of Ethyl Hexanoate by Extract from Neurospora sp., Containing a Novel Acyl Coenzyme A: Alcohol Acyltransferase(Biological Chemistry)
Isolation and Characterization of Sake Yeast Mutants Deficient in γ-Aminobutyric Acid Utilization in Sake Brewing(BREWING AND FOOD TECHNOLOGY)
High Fidelity Segregation of a YEp Vector in [cir^0] Strains of the Yeast Saccharomyces cerevisiae
A Role of Saccharomyces cerevisiae Fatty Acid Activation Protein 4 in Palmitoyl-CoA Pool for Growth in the Presence of Ethanol
Production of a Fruity Odor by Neurospora sp.(Microbiology & Fermentation Industry)
Production of Fungal Cell Wall Lytic Enzymes by Oerskovia sp. CK and Some Propertics of the Crude Enzymes.
Transformation of Aspergillus oryzae through Plasmid-mediated Complementation of the Methionine-auxotrophic Mutation(Microbiology & Fermentation Industry)
Occurrence of Wild Killer Yeasts in Japanese Wineries and Their Characteristics

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