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Niigata Prefectural Sake Research Institute | 論文
- Growth-inhibition of hiochi bacteria in namazake (raw sake) by bacteriocins from lactic acid bacteria(BREWING AND FOOD TECHNOLOGY)
- Sake Lees Fermented with Lactic Acid Bacteria Prevents Allergic Rhinitis-Like Symptoms and IgE-Mediated Basophil Degranulation
- 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
- MS2-2 Identification of a new Japanese cedar pollen allergen homologous to serine protease
- Production of Bacteriocin by Staphylococcus sp. NPSI 38 in Koji Extract Medium with Rice Protein Hydrolyzate and Its Growth-inhibitory Activity against Hiochi-bacteria
- Sake Less Fermented with Lactic Acid Bacteria Prevents Allergic Rhinitis-Like Symptoms and IgE-Mediated Basophil Degranulation
- 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
- 酵素法による清酒の遊離脂肪酸の定量 : カプロン酸エチル濃度の簡易推定法への利用
- 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