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Niigata Prefectural Institute of Brewing | 論文
- Growth-inhibition of hiochi bacteria in namazake (raw sake) by bacteriocins from lactic acid bacteria(BREWING AND FOOD TECHNOLOGY)
- Stable Overproduction of Isoamyl Alcohol by Saccharomyces cerevisiae with Chromosome-integrated Multicopy LEU4 Genes
- Breeding of a Useful Strain of Sake Yeast for Ginjo-Sake Brewing
- Production of Bacteriocin by Staphylococcus sp. NPSI 38 in Koji Extract Medium with Rice Protein Hydrolyzate and Its Growth-inhibitory Activity against Hiochi-bacteria
- Overexpression and Secretion of Cellulolytic Enzymes by δ-Sequence-Mediated Multicopy Integration of Heterologous DNA Sequences into the Chromosomes of Saccharomyces cerevisiae
- Nucleotide Sequence of the Secretable Acid Protease Gene PEP1 in the Yeast Saccharomycopsis fibuligera(Biological Chemistry)
- Involvement of Thioredoxin Peroxidase Type II (Ahp1p) of Saccharomyces cerevisiae in Mn^ Homeostasis
- Functional Interaction of Isr1,a Predicted Protein Kinase, with the Pkc1 Pathway in Saccharomyces cerevisiae
- The Physiological Roles of Membrane Ergosterol as Revealed by the Phenotypes of syr1/erg3 Null Mutant of Saccharomyces cerevisiae
- Functional Analysis of the Promoter of the Saccharomyces cerevisiae Multidrug Resistance Gene YDR1, which Encodes a Member of the ATP Binding Cassette (ABC) Superfamily
- Sake Less Fermented with Lactic Acid Bacteria Prevents Allergic Rhinitis-Like Symptoms and IgE-Mediated Basophil Degranulation
- Secretion of the Glucoamylase-β-Lactamase Chimera Protein by Saccharomyces cerevisiae
- Genes That Cause Overproduction of Isoamyl Alcohol by Increased Gene-Dosage Effect in Saccharomyces cerevisiae(Microbiology & Fermentation Industry)
- The Natural History of Spontaneous Abortion : Correlations among Ultrasonographic Findings, Titer of Serum β-HCG and Viability of Trophoblast
- Analysis of Free Fatty Acids in Sake by an Enzymatic Method and Its Application for Estimating Ethyl Caproate and Selecting Yeast with High Productivity of the Ester
- Polishing Properties of Sake Rice Koshitanrei for High-Quality Sake Brewing
- Isolation of a Non-Urea-Producing Sake Yeast Strain Carrying a Discriminable Molecular Marker