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Department Of Fermentation Technology Osaka University | 論文
- N-Linked Glycan Structures of a Mouse Monoclonal Antibody Produced from Tobacco BY2 Suspension-Cultured Cells(CELL AND TISSUE ENGINEERING)
- Characterization of Almond α-Mannosidase and Its Application for Structure Analysis of Sugar Chain(ENZYMOLOGY, PROTEIN ENGINEERING, AND ENZYME TECHNOLOGY)
- Effect of αl, 2-Mannosidic Linkage Located in α1, 3-Branch of Man6GlcNAc2 Oligosaccharide on Enzyme Activity of Recombinant Human Man_9-Mannosidase Produced in Escherichia coli
- Characterization of Recombinant Human Man_9-Mannosidase Expressed in Escherichia coli
- A Mass Spectrometry Membrane Probe and Practical Problems Associated with Its Application in Fermentation Processes
- On-Line Monitoring and Control of Aceotone-Butanol Fermentation by Membrane-Sensor Mass Spectrometry
- Expression of the Xylan-Degrading Genes of Bacillus pumilus IPO in Saccharomyces cerevisiae
- Changes in Microflora Duding Composting of an Aquatic Plant, Brazilian Elodea
- Enhancement of Recombinant Soluble Dengue Virus 2 Envelope Domain III Protein Production in Escherichia coli trxB and gor Double Mutant(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- 338 Bacillus subtilis細胞の自己溶菌の高分子合成依存性
- 336 耐塩性菌Halomonas sp.の蓄積する浸透圧調節物質
- Analysis of a Promoter-Like Region in Flavobacterium Which Controls 6-Aminohexanoic Acid Linear Oligomer Hydrolase Gene Expression in Escherichia coli
- Accumulation of Compatible Solutes, Ectoine and Hydroxyectoine, in a Moderate Halophile, Halomonas elengata KS3 Isolated from Dry Salty Land in Thailand
- 408 The Role of Asp21 of the Xylanase from Bacillus pumilus IPO
- N-linked glycan structures of glycoproteins in suspension-cultured Arabidopsis thaliana MM2d cells
- 517 Oxidases Involved in the Biosynthesis of Macrolide Antibiotics Patulolides from Penicillium urticae S11R59
- 216 Biosynthesis of Patulolides : Incorporation Pattern of ^C Labeded Acetate into the Macrolide Skeleton.
- Characterization of Starch-Hydrolyzing Lactic Acid Bacteria Isolated from a Fermented Fish and Rice Food, "Burong Isda", and Its Amylolytic Enzyme
- Lactic Acid Bacteria in a Fermented Fishery Product : "Burong Bangus"
- Cell Death of Bacillus subtilis Caused by Surfactants at Low Concentrations Results from Induced Cell Autolysis
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