FUKUDA KAZURO | Foods and Liquors Research Laboratories, Kyowa Hakko Kogyo Co. Ltd.,

スポンサーリンク

概要

関連著者

もっと見る

著作論文

Molecular Breeding of a Sake Yeast with a Mutated ARO4 Gene Which Causes Both Resistance to o-Fluoro-DL-Phenylalanine and Increased Production of β-Phenethyl Alcohol
Altered Regulation of Aromatic Amino Acid Biosynthesis in β-Phenylethyl-alcohol-overproducing Mutants of Sake Yeast Saccharomyces cerevisiae(Microbiology & Fermentation Industry)
Mutants Producing High Concentrations of the Flavor Components Active Amylalcohol and Normal Propanol in Saccharomyces cerevisiae
Mutants of Yeast Saccharomyces cerevisiae Producing Large Amounts of the Flavor Components Isobutyl Alcohol and Isoamyl Alcohol(Microbiology & Fermentation Industry)
Breeding of Brewing Yeast Producing a Large Amount of β-Phenylethyl Alcohol and β-Phenylethyl Acetate(Microbiology & Fermentation Industry)
Feedback-Insensitive Mutation of 3-Deoxy-d-Arabino-Hepturosonate-7-Phosphate Synthase Caused by a Single Nucleotide Substitution of ARO4 Structural Gene in Saccharomyces cerevisiae

スポンサーリンク