Imayasu Satoshi | Research Institute Gekkeikan Sake Co. Ltd.

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著作論文

Rapid Assay of Glucoamylase Using a Fluorescence-labeled Glucoamylase Inhibitor, Acarbose
Application of Fuzzy Control Theory to the Sake Brewing Process
Yeast Sporulation Induced by Lysine during Growth in Nutrition-Rich Conditions
Highly Efficient Sporulation Induced by Glutathione or Glutathione Thiol Esters in Sake (Kyokai No. 7) and a Wild-Type Yeast
Induction of Yeast Sporulation by Lysine-Related Compounds and Glutathione in Nutrition-Rich Conditions
Methods for Sporulation of Industrially Used Sake Yeasts
On the Importance of Calcium and Magnesium Ions in Yeast Solution
Regulation of the Glucoamylase-Encoding Gene(glaB), Expressed in Solid-State Culture(Koji)of Aspergillus oryzae
Comparision of Two Glucoamylases Produced by Aspergillus oryzae in Solid-State Culture (Koji) and in Submerged Culture
Breeding of a Sake Yeast with Improved Ethyl Caproate Productivity(Microbiology & Fermentation Industry)
Introductino of a Feed Back Resistant α-Isopropylmalate Synthase Gene of Saccharomyces cerevisiae into Sake Yeast
Molecular Cloning and Overexpression of fleA Gene Encoding a Fucose-specific Lectin of Aspergillus oryzae(Biochemistry & Molecular Biology)
Adsorption of Glucoamylase in Unpasteurized Sake on an Affinity Column of Immobilized Glucoamylase Inhibitors
Analysis of the State Characteristics of Sake Brewing with a Neural Network
Structure and Activity of Angiotensin I Converting Enzyme Inhibitory Peptides from Sake and Sake Lees
Antihypertensive Effects of Peptide in Sake and Its By-products on Spontaneously Hypertensive Rats
The Role of Yeast and Koji in the Formation of Ethyl Caproate in Moromi.
Ethyl Caproate Synthesis and Hydrolysis Activity of Koji.

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