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Department of Applied Microbial Technology, The Kumamoto Institute of Technology | 論文
- Purification and Characterization of an Alkaline Proteinase Produced by Pimelobacter sp. Z-483
- Novel β-D-Galactofuranose-containing High-mannose Type Oligosaccharides in Ascorbate Oxidase from Acremonium sp. HI-25
- Properties of Ascorbate Oxidase Produced by Acremonium sp. HI-25
- Isolation and Purification of Ascorbate Oxidase from Acremonium sp.HI-25
- An Acidic Ascorbate Oxidase Produced by Acremonium sp. HI-25(Biological Chemistry)
- Hydrolysis of Isoflavones in Soybean Cooked Syrup by Lactobacillus casei subsp. rhamnosus IFO 3425
- 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).
- A Novel Thermostable, S-PI(Pepstatin Ac)-insensitive Acid Proteinase from Thermophilic Bacillus novosp. Strain MN-32(Biological Chemistry)
- Properties of Cuticular Phenoloxidase from Pupae of the Housefly, Musca domestica L.(Biological Chemistry)
- Purification and Kinetic Properties of Phenoloxidase from Pupae of the Housefly(Biological Chemistry)
- Effects of α- and β-Arbutin on Activity of Tyrosinases from Mushroom and Mouse Melanoma
- Colorimetric Measurement of Total Activity of Leucine Aminopeptidase and Arylamidase in Serum Using Laccase-Catalyzed Oxidative Decarboxylation
- A New Microorganism Producing a Glucosyl Transfer Enzyme to Polyphenols
- Colorimetric Measurement of Angiotensin I-Converting Enzyme Activity Using Bilirubin Oxidase-Catalyzed Oxidative Decarboxylation
- Purification and Some Properties of a Thermostable Metal Proteinase Produced by Thermomicrobium sp. KN-22 Strain(Biological Chemistry)
- Prolactin-Producing Cells Differentiate from G0/G1-Arrested Somatotrophs In Vitro: An Analysis of Cell Cycle Phases and Mammotroph Differentiation
- Maintaining the Anthocyanin Content and Improvement of the Aroma of an Alcoholic Fermented Beverage Produced from Raw Purple-Fleshed Sweet Potato
- Effects of koji Production and Saccharification Time on the Antioxidant Activity of amazake