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Department of Applied Microbial Technology, Faculty of Engineering, Sojo University | 論文
- High-Frequency Gene Replacement in Cyanobacteria Using a Heterologous rps12 Gene
- Construction and Analysis of a Recombinant Cyanobacterium Expressing a Chromosomally Inserted Gene for an Ethylene-Forming Enzyme at the psbAI Locus
- GENE REPLACEMENT IN CYANOBACTERIA MEDIATED BY A DOMINANT STREPTOMYCIN-SENSITIVE GENE
- Gene replacement utilizing a recessive streptomycinresistance mutation in cyanobacteria
- Utility of a recessive steptomycin-resistance gene for the gene replacement in cyanobacteria
- Physiological Functions of Enzymatic Hydrolysates of Collagen or Keratin Contained in Livestock and Fish Waste
- Isolation and Properties of Paecilomyces sp. No.5 Capable of Degrading High Concentrations of Formaldehyde
- Molecular Characterization of a Rhodotorula-lytic Enzyme from Paecilomyces lilacinus Having β-1, 3-Mannanase Activity
- 水俣湾から採取したAlteromonas macledii株による魚煮汁からのメチル水銀の除去
- Practical Soy Sauce Production Using a Mixed Koji-Making System
- Solubilization of a Novel Isoflavone Glycoside-Hydrolyzing β-Glucosidase from Lactobacillus casei subsp. rhamnosus
- Hydrolysis of Isoflavones in Soybean Cooked Syrup by Lactobacillus casei subsp. rhamnosus IFO 3425
- Production and Characteristics of Sprouting Rice Wine
- Batchwise Ethanol Fermentation with Shochu Distillery Waste : Complete Utilization of Shochu Distillery Waste (I).
- Effects of Rice Bran Lipids and Fermentation Temperatures on the Characteristics of Aromatic Red Rice Wine : Studies on Red Rice Wine Brewing (III).
- Improvement of the Quality of Aromatic Red Rice Wine : Studies on Red Rice Wine Brewing (IV).
- Application of Aromatic Red Rice Bran to Rice Wine Brewing : Studies on Red Rice Wine Brewing (Part 2)
- Ethanol Fermentation of Aromatic Red Rice without Cooking, Studies on Red Rice Wine Brewing (Part 1)
- Participation of Reactive Oxygens in the Formation of a Purple Pigment, Hordeumin, from Barley Bran-Fermented Broth
- Antioxidant Activity and Optimal Manufacturing Conditions of Purple Sweet Potato Lactic Acid Bacteria Drink