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Brewing Research Laboratories Sapporo Breweries Ltd. | 論文
- Properties of the Peptides Liberated from Rice Protein in Sokujo-moto
- Synthesis and Sedimentation of a Subset of 15-kDa Heat Shock Proteins in Escherichia coli Cells Recovering from Sublethal Heat Stress
- 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)
- Isolation and Characterization of Sake Yeast Mutants Deficient in γ-Aminobutyric Acid Utilization in Sake Brewing(BREWING AND FOOD TECHNOLOGY)
- High Fidelity Segregation of a YEp Vector in [cir^0] Strains of the Yeast Saccharomyces cerevisiae
- A Role of Saccharomyces cerevisiae Fatty Acid Activation Protein 4 in Palmitoyl-CoA Pool for Growth in the Presence of Ethanol
- Immobilization of Yeast with Hollow PVA Gel Beads
- Control of Diacetyl Precursor [α-Acetolactate] Formation during Alcohol Fermentation with Yeast Cells Immobilized in Alginate Fibers with Double Gel Layers
- Identification of Malting Barley Varieties by Genome Analysis
- Ester Synthesis by the Lipase from Pseudomonas fragi 22.39 B(Biological Chemistry)
- Purification and Some Properties of Lipase Produced by Pseudomonas fragi 22.39 B(Biological Chemistry)
- Classification and Identification of Strains of Lactobacillus brevis Based on Electrophoretic Characterization of D-Lactate Dehydrogenase : Relationship between D-Lactate Dehydrogenase and Beer-Spoilage Ability
- Control of Acetate Ester Formation during Alcohol Fermentation with Immobilized Yeast
- Effect of Pitching Yeast and Wort Preparation on Flavor Stability of Beer