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General Research Laboratory Ozeki Corporation | 論文
- Conversion of Ferulic Acid into 4-Vinylguaiacol, Vanillin and Vanillic Acid in Model Solutions of Shochu
- A Specific Method for the Detection of Hiochi Bacteria Using an Enzyme-linked Immunosorbent Assay System with Anti-hiochi Bacteria Monoclonal Antibodies
- Identification of Hiochi Bacteria by Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoretic Patterns of Whole Cell Proteins(Microbiology & Fermentation Industry)
- Purification and Characterization of a Feruloylesterase from Aspergillus awamori
- Ethyl α-D-Glucoside Increases Urine Volume and Causes Renal Morphologic Changes in Rats
- Construction of a Promoter Probe Vector Autonomously Maintained in Aspergillus and Characterization of Promoter Regions Derived from A. niger and A. oryzae Genomes
- Alcohol Dehydrogenase I of Sake Yeast Saccharomyces cerevisiae Kyokai No. 7
- A Method for the Re-isolation of an Autonomously Replicating Plasmid from Aspergillus Transformants
- Transformation of Intact Aspergillus niger by Electroporation
- Plasmids of Hiochi-Bacteria
- Improvement of the Aspergillus oryzae Enolase Promoter (P-enoA) by the Introduction of cis-Element Repeats
- Development of high expression system with the improved promoter using the cis-acting element in Aspergillus species
- Acceleration of Cell Growth and Ester Formation by Ultrasonic Wave Irradiation
- Rapid and Sensitive Detection of Hiochi Bacteria by Amplification of Hiochi Bacterial Common Antigen Gene by PCR Method and Characterization of the Antigen
- Analysis of the Pyruvate Permease Gene (JEN1) in Glucose Derepression Yeast (Saccharomyces cerevisiae) Isolated from a 2-Deoxyglucose-tolerant Mutant, and Its Application to Sake Making(Microbiology & Fermentation Technology)
- Modeling of the Sensory Evaluation of Sake by Dempster-Shafer's Measure and Genetic Algorithm
- Thermal Control Strategy for Isoamylacetate Formation in Sake Brewed with a Saccharified Rice Solution