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Brewing Research Laboratories, Sapporo Breweries Ltd. | 論文
- Characterization of Factors That Transform Linoleic Acid into Di- and Trihydroxyoctadecenoic Acids in Mash
- Behavior of Mono-, Di-, and Trihydroxyoctadecenoic Acids during Mashing and Methods of Controlling Their Production
- The Production of Linoleic and Linolenic Acid Hydroperoxides during Mashing
- Breeding of Flocculent Industrial Saccharomyces cerevisiae Strains by Introducing the Flocculation Gene FLO1(Microbiology & Fermentation Industry)
- Analysis of an Inactivated Lg-FLO1 Gene Present in Bottom-Fermenting Yeast
- Role of the C-Terminal Region of β-Amylase from Barley and Additivity of Mutational Effects of Intragenic Amino Acid Replacements on the Thermostability of β-Amylase (〔1995年度〕糖質関連酵素化学シンポジウム)
- A Structural Gene Encoding β-Amylase of Barley
- Construction of a Plasmid Used for the Expression of a Sevenfold-Mutant Barley β-Amylase with Increased Thermostability in Escherichia coli and Properites of the Sevenfold-Mutant β-Amylase
- Increase in Thermostability of Recombinant Barley β-Amylase by Random Mutagenesis
- Role of the C-Terminal Region of β-Amylase from Barley
- Expression in Escherichia coli of cDNA Encoding Barley β-Amylase and Properties of Recombinant β-Amylase
- Structure of Barley β-Amylase and Expression in Escherichia coli of cDNA〔含 質疑応答〕 (糖質関連酵素化学シンポジウム)
- Breeding of Brewer's Yeast by Hybridization between a Top-Fermenting Yeast Saccharomyces cerevisiae and a Cryophilic Yeast Saccharomyces bayanus
- A New Rapid Technique for Detection of Microorganisms Using Bioluminescence and Fluorescence Microscope Method
- Application of a Bioluminescence Method for the Beer Industry : Sensitivity of MicroStar^-RMDS for Detecting Beer-spoilage Bacteria
- Construction of Flocculent Yeast Cells (Saccharomyces cerevisiae) by Mating or Protoplast Fusion Using a Yeast Cell Containing the Flocculation Gene FL05(Microbiology & Fermentation Industry)
- Molecular Cloning of a Flocculation Gene in Saccharomyces cerevisiae(Microbiology & Fermentation Industry)
- Role of Fermentation Conditions on Flavor Stability of Beer
- Role of Free Radicals in Chemiluminescence Generation during the Beer Oxidation Process(Food & Nutrition)
- Control of Diacetyl Precursor [α-Acetolactate] Formation during Alcohol Fermentation with Yeast Cells Immobilized in Alginate Fibers with Double Gel Layers