Watanabe Ken-ichi | Niigata Prefectural Institute Of Brewing
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概要
関連著者
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Watanabe Ken-ichi
Niigata Prefectural Institute Of Brewing
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Kaneoke Mitsuoki
Niigata Prefectural Sake Research Institute
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Watanabe Ken-ichi
Niigata Prefectural Sake Research Institute
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Hirata Dai
Department Of Fermentation Technology Hiroshima University
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Kume Kazunori
Department Of Molecular Biotechnology Graduate School Of Advanced Science Of Matter Hiroshima Univer
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Taniguchi Masayuki
Graduate School of Science and Technology, Niigata University
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Ishiyama Yohei
Graduate School of Science and Technology, Niigata University
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Takata Takeomi
Graduate School of Science and Technology, Niigata University
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Nakanishi Toshihiro
Graduate School of Science and Technology, Niigata University
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Tanaka Takaaki
Graduate School of Science and Technology, Niigata University
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Tano Tatsuo
Department Of Bioresources Chemistry Faculty Of Agriculture Okayama University
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田中 孝明
新潟大・工・機能材料
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Tanaka T
Graduate School Of Science Osaka City University
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Tanaka T
Biofrontier Laboratories Kyowa Hakko Kogyo Co. Ltd.
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YAMASHITA Susumu
Niigata Sake Brewers Association
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Hirata D
Niigata Prefectural Institute Of Brewing
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Hirata Dai
From The Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Hirata Dai
Niigata Prefectural Institute Of Brewing
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Hirata Dai
Center For Gene Science Hiroshima University
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Tanaka T
Hiroshima Univ. Higashi Hiroshima Jpn
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Suzuki T
Niigata Prefectural Institute Of Brewing
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AOKI Shigeru
Niigata Prefectural Institute of Brewing
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TSUKIOKA Mototsugu
Niigata Prefectural Institute of Brewing
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SUZUKI Tsuneo
Niigata Prefectural Institute of Brewing
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Taniguchi M
Fac. Engineering Niigata Jpn
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Taniguchi M
Department Of Material Science And Technology Faculty Of Engineering
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Taniguchi Masayuki
Graduate School Of Science And Technology Niigata University:department Of Materials Science And Tec
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Taniguchi M
Department Of Materials Science And Technology Niigata University
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Taniguchi Masayuki
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Taiyouji Mayumi
Gaduate School Of Science And Technology Niigata University:food Research Center Niigata Agricultura
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Tanaka T
Bio-organic Chemistry Laboratory Institute For Fundamental Research Suntory Research Center
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Taniguchi Masayuki
Department Of Materials Science And Technology Niigata University
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Taniguchi Masayuki
Gaduate School Of Science And Technology Niigata University:food Research Center Niigata Agricultura
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Tanaka Takaaki
Graduate School Of Science And Technology Niigata University
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Nakanishi Toshihiro
Graduate School Of Science And Technology Niigata University
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KANEOKE Mistuoki
Niigata Prefectural Sake Research Institute
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Ishiyama Yohei
Graduate School Of Science And Technology Niigata University
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Tanaka Mitsuo
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Hirata D
Hiroshima Univ. Higashi‐hiroshima Jpn
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Aoki S
Nihon Aerobics Center Chiba Jpn
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Tanaka T
Division Of Life Science And Biotechnology Department Of Ecological Engineering Toyohashi University
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Hirata Dai
Dep. Of Molecular Biotechnology Graduate School Of Advanced Sciences Of Matter Hiroshima Univ.
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Hirata Dai
Department Of Molecular Biotechnology Graduate School Of Advanced Science Of Matter Hiroshima Univer
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Mizuno Keisuke
Niigata Prefectural Sake Research Institute
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Tanaka Takaaki
Department Of Materials Science And Technology Faculty Of Engineering Niigata University
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Tanaka Terumichi
Division Of Bioscience And Biotechnology Department Of Ecological Engineering Toyohashi University O
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Tanaka Takaaki
Graduate School Of Science And Technology And Faculty Of Science Kobe University
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Taniguchi Masayuki
Graduate School Of Science And Technology Niigata University
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Taniguchi Masayuki
Department Of Physics Faculty Of Science Kobe University
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Taniguchi Masayuki
Graduate School Of Natural Science And Technology Niigata University
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KURIBAYASHI Takashi
Niigata Prefectural Sake Research Institute
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Takahashi Masafumi
Department of Materials Science and Technology, Niigata University
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Tanaka Terumichi
Graduate School of Science and Technology, Niigata University
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ANZAWA Yoshihiko
Asahi Sake Brewing Co., Ltd.
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NABEKURA Yoshihito
Niigata Prefectural Sake Research Institute
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KATSUMATA Kazuaki
Asahi Sake Brewing Co., Ltd.
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Yanagida Fujitoshi
The Institute of Enology and Viticulture, University of Yamanashi
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Chen Yi-sheng
The Institute of Enology and Viticulture, University of Yamanashi
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Kouya Tomoaki
Graduate School of Science and Technology, Niigata University
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Kawamoto Seiji
Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima Uni
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AKI Tsunehiro
Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima Uni
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ONO Kazuhisa
Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima Uni
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田中 孝明
新潟大学大学院自然科学研究科材料生産システム専攻
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Tano T
Department Of Biological Function And Genetic Resources Science Faculty Of Agriculture Okayama Unive
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Tano Tatsuo
Division Of Biological Function And Genetic Resources Science Faculty Of Agriculture Okayama Univers
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Kawamoto Seiji
台湾
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Kawamoto Seiji
Graduate School Of Advanced Sciences Of Matter Hiroshima University
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秋 庸裕
Dep. Of Molecular Biotechnology Graduate School Of Advanced Sciences Of Matter Hiroshima Univ.
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Aki Tsunehiro
広島大学 先端物質科学研究科
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Kume Kazunori
Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima Uni
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HIRATA Dai
Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima Uni
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秋 庸裕
広島大学大学院先端物質科学研究科
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秋 庸裕
広島大学 大学院先端物質科学研究科分子生命機能科学専攻
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Kouya Tomoaki
Graduate School Of Science And Technology Niigata University
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Ohkouchi Kayo
Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima Uni
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AMANO Yuichi
Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima Uni
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TAKAOKA Yuki
Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima Uni
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KADOWAKI Motoni
Department of Applied Biological Chemistry, Faculty of Agriculture, Graduate School of Science and T
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Ono Kazuhisa
Dep. Of Molecular Biotechnology Graduate School Of Advanced Sciences Of Matter Hiroshima Univ.
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Ono Kazuhisa
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Kume Kazunori
Department Of Molecular Biotechnology Graduate School Of Advanced Sciences Of Matter Hiroshima Unive
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Takaha T
Ezaki Glico Co. Ltd. Osaka Jpn
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Chen Yi-sheng
The Inst. Of Enology And Viticulture Univ. Of Yamanashi 1-13-1 Kitashin Kofu Yamanashi 400-0005 Jpn
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Chen Yi-sheng
The Institute Of Enology And Viticulture University Of Yamanashi
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Tategaki Airo
Department Of Molecular Biotechnology Graduate School Of Advanced Sciences Of Matter Hiroshima Unive
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Yanagida Fujitoshi
The Institute Of Enology And Viticulture University Of Yamanashi
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WATANABE Naomi
Graduate School of Natural Science and Technology, Niigata University
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Takaoka Yuki
Dep. Of Molecular Biotechnology Graduate School Of Advanced Sciences Of Matter Hiroshima Univ.
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Yanagida Fujitoshi
The Inst. Of Enology And Viticulture Univ. Of Yamanashi 1-13-1 Kitashin Kofu Yamanashi 400-0005 Jpn
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Kadowaki Motoni
Department Of Applied Biological Chemistry Faculty Of Agriculture Niigata University
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Mizunuma Masaki
Department Of Molecular Biotechnology Graduate School Of Advanced Sciences Of Matter (adsm) Hiroshim
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Watanabe Naomi
Graduate School Of Natural Science And Technology Niigata University
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Aki Tsunehiro
Department Of Molecular Biotechnology Graduate School Of Advanced Sciences Of Matter Hiroshima Unive
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Takaoka Yuki
Department Of Molecular Biotechnology Graduate School Of Advanced Science Of Matter Hiroshima Univer
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Kawamoto Seiji
Department Of Molecular Biotechnology Graduate School Of Advanced Science Of Matter Hiroshima Univer
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Amano Yuichi
Department Of Molecular Biotechnology Graduate School Of Advanced Science Of Matter Hiroshima Univer
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Ohkouchi Kayo
Department Of Molecular Biotechnology Graduate School Of Advanced Science Of Matter Hiroshima Univer
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Aki Tsunehiro
Department Of Molecular Biotechnology Graduate School Of Advanced Sciences Of Matter Hiroshima Unive
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Kadowaki Motoni
Department Of Applied Biological Chemistry Faculty Of Agriculture Graduate School Of Science And Tec
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Tanaka Takeo
Biofrontier Laboratories Kyowa Hakko Kogyo Co. Ltd.
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Ono Kazuhisa
Department Of Molecular Biotechnology Graduate School Of Advanced Sciences Of Matter Hiroshima Unive
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Ohkouchi Kayo
Department Of Molecular Biotechnology Graduate School Of Advanced Sciences Of Matter Hiroshima University
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Kume Kazunori
Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima University
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KADOWAKI Motoni
Department of Applied Biological Chemistry
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KADOWAKI Motoni
Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo
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SATOH Kenji
Asahi Sake Brewing Co., Ltd.
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Kawamoto Seiji
Department of Chemistry, Faculty of Science, Osaka University
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SATOH Yuko
Asahi Sake Brewing Co., Ltd.
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AOKI Toshio
Niigata Prefectural Sake Research Institute
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OHNO Satomi
Asahi Sake Brewing Co., Ltd.
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WATANABE Tsutomu
Asahi Sake Brewing Co., Ltd.
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TAMURA Hiroyasu
Asahi Sake Brewing Co., Ltd.
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SATO Keigo
Niigata Prefectural Sake Research Institute
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OHDAIRA Shunji
Niigata Sake Brewers Association
著作論文
- Growth-inhibition of hiochi bacteria in namazake (raw sake) by bacteriocins from lactic acid bacteria(BREWING AND FOOD TECHNOLOGY)
- Stable Overproduction of Isoamyl Alcohol by Saccharomyces cerevisiae with Chromosome-integrated Multicopy LEU4 Genes
- Breeding of a Useful Strain of Sake Yeast for Ginjo-Sake Brewing
- Production of Bacteriocin by Staphylococcus sp. NPSI 38 in Koji Extract Medium with Rice Protein Hydrolyzate and Its Growth-inhibitory Activity against Hiochi-bacteria
- Sake Less Fermented with Lactic Acid Bacteria Prevents Allergic Rhinitis-Like Symptoms and IgE-Mediated Basophil Degranulation
- Analysis of Free Fatty Acids in Sake by an Enzymatic Method and Its Application for Estimating Ethyl Caproate and Selecting Yeast with High Productivity of the Ester
- Polishing Properties of Sake Rice Koshitanrei for High-Quality Sake Brewing
- Isolation of a Non-Urea-Producing Sake Yeast Strain Carrying a Discriminable Molecular Marker