UCHIDA Kinji | Soy Sauce Research Laboratory, Kikkoman Corp.
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概要
Soy Sauce Research Laboratory, Kikkoman Corp. | 論文
- Interspecific Electrofusion of Protoplasts between Aspergillus oryzae and Aspergillus sojae(Microbiology & Fermentation Industry)
- Further Evidence on the Interspecific Protoplast Fusion between Aspergillus oryzae and Aspergillus sojae and Subsequent Haploidization, with Special Reference to Their Production of Some Hydrolyzing Enzymes(Microbiology & Fermentation Industry)
- Breeding of New Koji-molds through Interspecific Hybridization between Aspergillus oryzae and Aspergillus sojae by Protoplast Fusion(Microbiology & Fermentation Industry)
- Breeding by Protplast Fusion of Koji Mold, Aspergillus sojae(Microbiology & Fermentation Industry)
- Improvement of Enzyme Productivities through Mutation or Haploidization of Heterozygous Diploids Obtained by Protoplast-fusion of Aspergillus sojae