スポンサーリンク
Alcoholic Beverages and Foods Research Laboratories, Takara Shuzo Co. Ltd. | 論文
- Characterization of α-Ketog1utarate-Resistant Sake Yeast Mutant with High Organic Acid Productivity
- 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.
- Isolation of High-Malate-Producing Sake Yeasts from Low-Maltose-Assimilating Mutants
- Characterization of New Strains of Clostridium thermocellum and the celA Gene from a Strain(Microbiology & Fermentation Industry)
- 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
- Effect of NAD^+-Dependent Isocitrate Dehydrogenase Gene (IDH1, IDH2) Disruption of Sake Yeast on Organic Acid Composition in Sake Mash
- Improvement of Isoamyl Acetate Productivity in Sake Yeast by Isolating Mutants Resistant to Econazole
- Effect of the FAA1 Gene Disruption of Sake Yeast on the Accumulation of Ethyl Caproate in Sake Mash