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Biotechnology and Food Research Institute, Fukuoka Industrial Technology Center | 論文
- Polysaccharide-Polynucleotide Complexes Part 17. Solvent Effects on Conformational-Transition of Polydeoxyadenylic Acid in the Complexes with Schizophyllan
- Enzymatic Quantification of L-Tartrate in Wines and Grapes by Using the Secondary Activity of D-Malate Dehydrogenase
- Breeding of a Low Pyruvate-Producing Sake Yeast by Isolation of a Mutant Resistant to Ethyl α-Transcyanocinnamate, an Inhibitor of Mitochondrial Pyruvate Transport
- Investigation of a Novel Bacillus thuringiensis Gene Encoding a Parasporal Protein, Parasporin-4, That Preferentially Kills Human Leukemic T Cells
- Parasporin-1, a Novel Cytotoxic Protein to Human Cells from Non-Insecticidal Parasporal Inclusions of Bacillus thuringiensis
- Three Cry Toxins in Two Types from Bacillus thuringiensis Strain M019 Preferentially Kill Human Hepatocyte Cancer and Uterus Cervix Cancer Cells
- Properties of a Trifluoroleucine-Resistant Mutant of Saccharomyces cerevisiae
- Asp578 in LEU4p Is One of the Key Residues for Leucine Feedback Inhibition Release in Sake Yeast
- Metabolism of Benzoquinone by Yeast Cells and Oxidative Characteristics of Corresponding Hydroquinone : Application to Highly Sensitive Measurement of Yeast Cell Density by Using Benzoquinone and a Chemiluminescent Probe
- Electrochemical Measurement of Yeast Cell Density and Vitality Using 2,3,5-Trimethyll, 4-benzoquinone and Effect of Ethanol on the Metabolism of Quinone by Yeast Cells
- Quantification of L-Tartrate in Wine by Stopped-Flow Injection Analysis Using Immobilized D-Malate Dehydrogenase and Fluorescence Detection
- Ethanol Sensor Using Two Chloride Ion-Selective Polymeric Membrane Electrodes
- Properties of a High Malic Acid-Producing Strains of Saccharomyces cerevisiae Isolated from Sake Mash
- Characteristics of the high malic acid production mechanism in Saccharomyces cerevisiae sake yeast strain No. 28(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- Characteristics of the high malic acid production mechanism in Saccharomyces cerevisiae sake yeast strain No. 28