Oka S | Faculty Of Engineering Hiroshima University

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著作論文

Rapid Assay of Glucoamylase Using a Fluorescence-labeled Glucoamylase Inhibitor, Acarbose
Changes in Glucoamylases with Progress in a Culture of Aspergillus niger(Biological Chemistry)
Effective Purification of Glucoamylase in Koji, a Solid Culture of Aspergillus oryzae on Steamed Rice, by Affinity Chromatography Using an Immobilized Acarbose (BAY g-5421)(Biological Chemistry)
Comparative Studies of Various Molecular Species in Aspergillus niger Glucoamylase(Biological Chemistry)
Various Molecular Species in Glucoamylase from Aspergillus niger(Biological Chemistry)
Use of Koji Prepared with a High Citric Acid Producing Mutant of Aspergillus usamii as a Raw Material for Sake Brewing : This study was presented at the Annual Meeting of the Agricultural Chemical Society of Japan, April 2,1987.
Adsorption of Glucoamylase in Unpasteurized Sake on an Affinity Column of Immobilized Glucoamylase Inhibitors
Screening for Strains of Aspergillus oryzae That Degrade Carbamide for Use in Sake Brewing
Utilization of Koji Prepared Using a Strain Obtained by Cell Fusion between Aspergillus oryzae and Aspergillus usamii for Mirin-Making
A New Assay Method and Evaluation of Removal of Protein in Mirin
Evaluation of Koji Prepared with Various Molds for Mirin-Making
Mirin-Making from Koji Prepared with a Mutant Aspergillus oryzae Producing High Activity of Carboxypeptidase
Mirin-Making at Low Alcohol Concentration with Koji Prepared with a New Mutant of Aspergillus usamii
Mirin-Making Using Long-Life Koji with Low Water Content
Relationship between Conditions for Steaming Rice and Productivity in Mirin-Making
Relationship between Enzyme Efficiency and Alcohol Concentration in Mirin Mash

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