Fukui Sakuzo | Department Of Bioengineering Faculty Of Engineering Fukuyama University

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著作論文

Formation of Monohydroxy-n-Nonane-2-Ones from Tricaprin by Fusarium avenaceum f. sp. fabae IFO 7158
Extracellular Formation of Triglycerides from Glucose by a Mutant Strain of Trichosporon
Extracellular Production of Palmitoleic Triglycerides by a Yeast, Trichosporon
Subterminal Hydroxylation of Ketoalkanes by Fungi
A Novel Enzyme System : The n-Alkane-2-One-Forming Enzyme System in Penicillium decumbens IFO-7091
Formation of n-Alkane-2-Ones and n-Alkane-2-Ols from Triglycerides by a Black Yeast, Aureobasidium
Methylalkylketone Fermentation from Palm-Kernel Oil by Penicillium decumbens IFO 7091
Screening of Methylalkylketone-Accumulating Fungi from Type Culture Strains
Triglyceride-Binding Proteins in the Culture Fluid of a Triglyceride-Using Fungus Strain, SM-30
Production of Ketoalkanes from Fatty Acid Esters by a Fungus, Trichoderma
Simple Monitoring System for R-Mediated Site-specific Recombination on Chromosomes in Saccharomyces cerevisiae
Overexpression and Secretion of Cellulolytic Enzymes by δ-Sequence-Mediated Multicopy Integration of Heterologous DNA Sequences into the Chromosomes of Saccharomyces cerevisiae
Expression of the Carboxymethylcellulase Gene, CMCl, from Cryptococus flavus in Saccharomyces cerevisiae
Identification of the spoVE Gene Product of Bacillus subtilis(Microbiology & Fermentation Industry)
Taste of Proline-containing Peptides(Food & Nutrition)
Role of the Hydrophobic Amino Acid Residue in the Bitterness of Peptidest(Food & Nutrition)
Bitterness of Phenylalanine- and Tyrosine-containing Peptides(Food & Nutrition)
Bitter Taste of H-Pro-Phe-Pro-Gly-Pro-Ile-Pro-OH Corresponding to the Partial Sequence (Positions 61〜67) of Bovine β-Casein, and Related Peptide(Food & Nutrition)
Characteristic Decrease of Nuclear Protein Kinase Activity in Gl-Arrested Cells of Saccharo-myces cerevisiae cdc28
Bitterness of Diastereomers of a Hexapeptide (Arg-Arg-Pro-Pro-Phe-Phe) Containing D-Phenylalanine in Place of L-Phenylalanine(Food & Nutrition)
Bitter Taste of H-Val-Val-Val-Pro-Pro-Phe-Leu-OH Corresponding to the Partial Sequence (Positions 82〜88) of Bovine β-Casein, and Related Peptides(Food & Nutrition)
Cloning and Molecular Analysis of cDNA Encoding a Carboxymethylcellulase of the Yeast Cryptococcus flavus
Purification and Characterization of a Carboxymethylcellulose-Degrading Enzyme Secreted by a Yeast Strain Newly Isolated from Soil
Bitterness of Leucine-containing Peptides
Cloning of a Gene Coding for Rhodotorucin A, a Farnesyl Peptide Mating Pheromone of Rhodosporidium toruloides(Biological Chemistry)
A Rapid and Transient Increase of Cellular Ca^ in Response to Mating Pheromone in Saccharomyces cerevisiae(Biological Chemistry)
Mating Signals Control Expression of both Starch Fermentation Genes and a Novel Flocculation Gene FLO8 in the Yeast Saccharomyces
Fluctuation of α-Factor-inactivating Activity during the Cell Division Cycle of Saccharomyces cerevisiae a Cells
In Vitro Replication of Nuclear Deoxyribonucleic Acid in Isolated Nuclei of Saccharomyces cerevisiae
In Vitro Deoxyribonucleic-acid-Replicating System Solubilized from Isolated Nuclei of Saccharomyces cerevisiae
A Study on the Biosynthesis of Tremerogen A-10, a Polyisoprenyl Peptide Mating Pheromone of Tremella mesenterica, Using an Inhibitor of Mevalonate Synthesis
Cloning and Expression of the Saccharomycopsis fibuligera α-Amylase Gene in Saccharomyces cerevisiae
Cloning and Expression in Saccharomyces cerevisiae of the Secretable Acid Protease Gene from Saccharomycopsis fibuligera
Proteolytic Processing of Glucoamylase in the Yeast Saccharomyces diastaticus
High-frequency Transformation of Saccharomyces cerevisiae with Linear Deoxyribonucleic Acid
Bitter Taste of Synthetic C-Terminal Tetradecapeptide of Bovine β-Casein, H-Pro196-Val-Leu-Gly-Pro-Val-Arg-Gly-Pro-Phe-Pro-Ile-Ile-Val209-OH, and Its Related Peptides
Methyl 2, 3-Di-O-(L-alanyl)-α-D-glucopyranoside, a New Sweet Substance
Subunit Structure of Glucoamylase of Saccharomyces diastaticus
Methyl 2, 3-Di-O-(L-α-aminobutyryl)-α-D-glucopyranoside, a New Sweet Substance, and Tastes of Related Compounds of Neutral Amino Acids and D-Glucose Derivatives
Preparation of 0-Aminoacyl Sugars as Enzymatically Removable Protections for Hydroxyl Groups in Carbohydrates
Secretion of Saccharomyces diastaticus Glucoamylase from Schizosaccharomyces pombe
Molecular Cloning of a Glucoamylase-producing Gene in the Yeast Saccharomyces
Isolation of Glucoamylase-non-producing Mutants in the Yeast Saccharomyces diastaticus
Subsite structure of Saccharomycopsis .ALPHA.-amylase secreted from Saccharomyces cerevisiae.

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