Takahashi T | General Research Laboratory Kiku-masamune Sake Brewing Co. Ltd.

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著作論文

Adsorption Characteristics of Tryptic Fragments of Bovine β-Lactoglobulin on a Stainless Steel Surface
Fouling and Cleaning of Stainless Steel Surface : Adsorption and Desorption Behavior of Bovine Serum Albumin and Gelatin
Performance of Protease as a Cleaning Agent for Stainless Steel Surfaces Fouled with Protein
Properties of TCA-Insoluble Peptides in Kimoto (Traditional Seed Mash for Sake Brewing) and Conditions for Liberation of the Peptides from Rice Protein
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
A New Rapid Technique for Detection of Microorganisms Using Bioluminescence and Fluorescence Microscope Method
Application of a Bioluminescence Method for the Beer Industry : Sensitivity of MicroStar^-RMDS for Detecting Beer-spoilage Bacteria
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
Classification and Identification of Strains of Lactobacillus brevis Based on Electrophoretic Characterization of D-Lactate Dehydrogenase : Relationship between D-Lactate Dehydrogenase and Beer-Spoilage Ability

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