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Research Laboratory, Sanwa Shurui Co. Ltd., | 論文
- Production of Acid-Stable α-Amylase by Aspergillus kawachii during Barley Shochu-Koji Production
- Formation of Acid-Labile α-Amylase during Barley-Koji Production
- Effects of a Fermented Barley Extract on Subjects with Slightly High Serum Uric Acid or Mild Hyperuricemia
- Effects of Single and Combined Administration of Fermented Barley Extract and γ-Aminobutyric Acid on the Development of Atopic Dermatitis in NC/Nga Mice
- Enhancement of Glycerol Production by Brewing Yeast (Saccharomyces cerevisiae) with Heat Shock Treatment
- A Novel Method for Screening High Glycerol- and Ester-Producing Brewing Yeasts (Saccharomyces cerevisiae) by Heat Shock Treatment
- Breeding of High Glycerol-Producing Shochu Yeast (Saccharomyces cerevisiae) with Acquired Salt Tolerance
- Intracellular Fatty Acid Formation and Alcohol Acetyl Transferase Gene Expression in Brewing Yeast (Saccharomyces cerevisiae) Treated with Heat Shock
- Utilization of Fermented Barley Extract Obtained from a By-product of Barley Shochu for Nisin Production(BREWING AND FOOD TECHNOLOGY)
- Shortening of Shochu-Koji Production Time Using Barley Steeped in a Restricted amount of Water Containing Citric Acid
- Enhanced Glycerol Production in Shochu Yeast by Heat-Shock Treatment is Due to Prolonged Transcription of GPD1
- High Glycerol Producing Amino Acid Analogue-Resistant Saccharomyces cerevisiae Mutant