Obayashi A | Central Research Laboratories Takara Shuzo Co. Ltd.

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著作論文

Site-Specific Restriction Endonucleases of Several Non-Pathogenic Bacteria
Purification and Characterization of Sequence-Specific Restriction Endonuclease MflI
Screening and Identification of Candida methanosorbosa as Alcohol Oxidase-producing Methanol Using Yeast(Microbiology & Fermentation Industry)
NADH Production from NAD^+ Using Malic Enzyme of Pseudomonas diminuta IFO-13182
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.
Characterization of New Strains of Clostridium thermocellum and the celA Gene from a Strain(Microbiology & Fermentation Industry)
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
Isolation of Plasmids from Thermophilic Clostridia and Construction of Shuttle Vectors in Escherichia coli and Cellulolytic Clostridia
Improvement of Ethanol Production of Thermophilic Clotridium sp. by Mutation
Evaluation of Ethanol Productivity from Cellulose by Clostridium thermocellum

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