Ueda Seinosuke | Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology

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著作論文

Sequence Analysis of Replication Origin of Plasmid pLS11 of Bacillus subtilis IFO 3022
Synthesis and Antimycotic Activity of Cinnamyl Benzoate : Studies on Cinnamyl Benzoate (I).
Design of Microbial Processes and Manufactures Based on the Specialities and Traditions of a Region : A Kumamoto Case
Practical Soy Sauce Production Using a Mixed Koji-Making System
Solubilization of a Novel Isoflavone Glycoside-Hydrolyzing β-Glucosidase from Lactobacillus casei subsp. rhamnosus
Rice Wine Brewing with Sprouting Rice and Barley Malt : Studies on Sprouting Rice Wine Brewing (II).
Hydrolysis of Isoflavones in Soybean Cooked Syrup by Lactobacillus casei subsp. rhamnosus IFO 3425
Production and Characteristics of Sprouting Rice Wine
Batchwise Ethanol Fermentation with Shochu Distillery Waste : Complete Utilization of Shochu Distillery Waste (I).
Effects of Rice Bran Lipids and Fermentation Temperatures on the Characteristics of Aromatic Red Rice Wine : Studies on Red Rice Wine Brewing (III).
Improvement of the Quality of Aromatic Red Rice Wine : Studies on Red Rice Wine Brewing (IV).
Application of Aromatic Red Rice Bran to Rice Wine Brewing : Studies on Red Rice Wine Brewing (Part 2)
Ethanol Fermentation of Aromatic Red Rice without Cooking, Studies on Red Rice Wine Brewing (Part 1)
Participation of Reactive Oxygens in the Formation of a Purple Pigment, Hordeumin, from Barley Bran-Fermented Broth
Formation of Heteroduplex Molecules between Plasmids pUH1 and pLS11 in Polyglutamate-producing Bacillus Strains
Correlation between Physical and Chemical Changes of Rice Straw as a Major Constituent under Composting
Liquefaction of Glutinous Rice and Aroma Formation in Tape Preparation by Ragi
Effects of Mixed Enzyme Preparations on the Solubilization of Proteins for Separating Egg Yolk Oil from a Fresh Yolk Suspension
Alcoholic Fermentation of Raw Starch without Cooking by Using Black-koji Amylase
Effect of Glycine on RNA Production by Bacillus mesentricus niger
RNA Production by Bacillus mesentricus niger
Effects of pH and Light on the Storage Stability of the Purple Pigment, Hordeumin, from Uncooked Barley Bran Fermented Broth
Antimutagenicity of the Purple Pigment, Hordeumin, from Uncooked Barley Bran-Fermented Broth
Effects of Reactive Oxygen and Temperature on the Formation of a Purple Pigment, Hordeumin, from Barley Bran-Fermented Broth
Storage Stability and Thermal Stability of Hordeumin, an Anthocyanin Pigment from Barley
Separation and Formation of Egg Yolk Oil by Solubilizing the Lipoproteins of Spray-dried Egg Yolk into Polypeptides
Solubilization of Proteins for Clarification of Egg Yolk Powder Suspensios and Separation of Lipids Using Enzymes
Properties and Precursors of Hordeumin Produced from Uncooked Barley Bran by Ethanol Fermentation
Raw Starch Adsorption and Elution Behaviour of Glucoamylase I of Black Aspergillus
Glucoamylase of Aspergillus oryzae : Multiplicity of Glucoamylase of Aspergillus oryzae (III)

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