Kitagaki Hiroshi | National Research Institute of Brewing
スポンサーリンク
概要
関連著者
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Kitagaki Hiroshi
National Research Institute of Brewing
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Shimoi H
Hiroshima Univ. Higashihiroshima Jpn
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Shimoi H
Hiroshima Univ. Higashi‐hiroshima Jpn
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Shimoi Hitoshi
Department Of Molecular Biotechnology Graduate School Of Advanced Sciences Of Matter Hiroshima Unive
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SHIMOI Hitoshi
National Research Institute of Brewing
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Akao Takeshi
National Research Institute of Brewing
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Shimoi Hitoshi
Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima Uni
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Ito K
Department Of Molecular Biotechnology Graduate School Of Advanced Sciences Of Matter Hiroshima Unive
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ITO KIYOSHI
National Research Institute of Brewing
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Iwashita K
Department Of Molecular Biotechnology Graduate School Of Advanced Sciences Of Matter Hiroshima Unive
著作論文
- Elevated Expression of Genes under the Control of Stress Response Element (STRE) and Msn2p in an Ethanol-Tolerance Sake Yeast Kyokai No. 11(BREWING AND FOOD TECHNOLOGY)
- Disruption of ubiquitin-related genes in laboratory yeast strains enhances ethanol production during sake brewing(BREWING AND FOOD TECHNOLOGY)
- Inhibition of Mitochondrial Fragmentation during Sake Brewing Causes High Malate Production in Sake Yeast(BREWING AND FOOD TECHNOLOGY)
- Ethanol stress stimulates the Ca^-mediated calcineurin/Crz1 pathway in Saccharomyces cerevisiae(GENETICS, MOLECULAR BIOLOGY, AND GENE ENGINEERING)
- Cloning and Analysis of the AWA1 Gene of a Nonfoaming Mutant of a Sake Yeast
- Amplified Fragment Length Polymorphism of the AWA1 Gene of Sake Yeasts for Identification of Sake Yeast Strains(BREWING AND FOOD TECHNOLOGY)
- Purification and Characterization of Extracellular and Cell Wall Bound β-Glucosidases from Aspergillus kawachii
- QTL mapping of sake brewing characteristics of yeast
- Mitochondrial Dynamics of Yeast during Sake Brewing(BREWING AND FOOD TECHNOLOGY)