Hara Shodo | General Research Laboratories Of Kiku-masamune Sake Brewing Co. Ltd.

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著作論文

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
Cloning and Nucleotide Sequence of the Glutamate Decarboxylase-encoding Gene gadA from Aspergillus oryzae(Biochemistry & Molecular Biology)
Effect of Fatty Acid Saturation in Membrane Lipid Bilayers on Simple Diffusion in the Presence of Ethanol at High Concentrations
Differences in the Intracellular Lipids of Sake Yeast in Main Mash Seeded Respectively with Two Kinds of Seed Mash : Kimoto and Sokujo-moto
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

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