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Biofrontier Laboratories Kyowa Hakko Kogyo Co. Ltd. | 論文
- 精密ろ過膜とオンライン乳酸コントローラーを備えた培養システムを用いたPropionibacterium shermaniiによるビフィズス菌特異的増殖促進物質(BGS)の生産(生物工学論文賞)
- Growth-inhibition of hiochi bacteria in namazake (raw sake) by bacteriocins from lactic acid bacteria(BREWING AND FOOD TECHNOLOGY)
- バイオマスプラスチック製濾過膜の開発と応用 (特集 新しいバイオマス利活用技術)
- 1Mp22 米タンパク質由来ペプチドのヒト病原菌に対する抗菌作用とその機構の解明(食品科学・食品工学,一般講演)
- 1Mp21 酒造工程における乳酸菌由来バクテリオシンの火落菌に対する殺菌作用(食品科学・食品工学,一般講演)
- 非対称型デプスフィルターによる非圧縮性粒子懸濁液の精密濾過
- 食品微生物を用いた有用生理活性物質の生産
- 乳酸菌バクテリオシンを用いた清酒の火落ち防止技術の開発
- Effect of steam explosion pretreatment on treatment with Pleurotus ostreatus for the enzymatic hydrolysis of rice straw(ENVIRONMENTAL BIOTECHNOLOGY)
- Thesaurus for histopathological findings in publically available reports of repeated-dose oral toxicity studies in rats for 156 chemicals
- Effects of perfluorooctanoic acid (PFOA) exposure to pregnant mice on reproduction
- Collaborative work on evaluation of ovarian toxicity by repeated-dose and fertility studies in female rats
- Production of Bifidogenic Growth Stimulator by Co-cultivation of Propionibacterium shermanii and Lactobacillus Strain Using Lactose as a Carbon Source
- 3P-1167 Porphyromonas gingivalisに対して抗菌活性を有する新規米由来タンパク質の検索と同定(4b食品科学,食品工学,一般講演,醸造・食品工学,伝統の技と先端科学技術の融合)
- 3P-1166 米タンパク質由来CHペプチドの口腔細菌に対する抗菌作用とその機構の解明(4b食品科学,食品工学,一般講演,醸造・食品工学,伝統の技と先端科学技術の融合)
- Morphological characterization of the ovary under normal cycling in rats and its viewpoints of ovarian toxicity detection
- Photo-control of Aggregate Behavior of Coiled-coil Motif Peptides Using Azobenzene Derivatives
- EI-2346, a Novel Interleukin-1 βConverting Enzyme Inhibitor Produced by Streptomyces sp. E-2346 : II. Structure Elucidation
- EI-2346, a Novel Interleukin-1 β Converting Enzyme Inhibitor Produced by Streptomyces sp. E-2346 : I. Taxonomy of Producing strain, Fermentation, Isolation, Physico-chemical Properties, and Biological Properties
- EI-1941-1 and -2, Novel Interleukin-1β Converting Enzyme Inhibitors Produced by Farrowia sp. E-1941 : II. Taxonomy of Producing Strain, Fermentation, Isolation, Physico-chemical Properties, and Biological Properties
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