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Central Research Institute, Mitsukan Group Corporation | 論文
- Cloning and Characterization of clpB in Acetobacter pasteurianus NBRC3283(BREWING AND FOOD TECHNOLOGY)
- Effect of Oral Intake of Ceramide-Containing Acetic Acid Bcteria on Skin Barrier Function
- Cloning and characterization of grpE in Acetobacter pasteurianus NBRC3283(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- Vinegar Intake Reduces Body Weight, Body Fat Mass, and Serum Triglyceride Levels in Obese Japanese Subjects
- Bioavailability of Acetate from Two Vinegar Supplements : Capsule and Drink
- Prolonged Intake of Dietary Fermented Soybeans(Natto) with the Reinforced Vitamin K_2 (Menaquinone-7) Enhances Circulating γ- Carboxylated Osteocalcin Concentration in Normal Individuals
- Intake of fermented soybean (natto) increases circulating vitamin K_2 (menaquinone-7) and γ-carboxylated osteocalcin concentration in normal individuals
- Cloning and Characterization of the dnaKJ Operon in Acetobacter aceti (MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- Antihypertensive Effects of Acetic Acid and Vinegar on Spontaneously Hypertensive Rats(Food & Nutrition Science)
- Elevation of ceramide in Acetobacter malorum S24 by low pH stress and high temperature stress(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- Hydrogen Peroxide Resistance of Acetobacter pasteurianus NBRC3283 and Its Relationship to Acetic Acid Fermentation
- Effect of Continuous Ingestion of Acetic Acid Bacteria on Memory Retention and the Synaptic Function in Aged Rats
- Vinegar Intake Enhances Flow-Mediated Vasodilatation via Upregulation of Endothelial Nitric Oxide Synthase Activity
- Identification of Two Major Ammonia-Releasing Reactions Involved in Secondary Natto Fermentation