Characteristics of the high malic acid production mechanism in Saccharomyces cerevisiae sake yeast strain No. 28
スポンサーリンク
概要
- 論文の詳細を見る
- 2012-09-25
著者
-
Mitsuiki Shinji
Department Of Agricultural Chemistry Kyushu University
-
OBA Takahiro
Biotechnology and Food Research Institute, Fukuoka Industrial Technology Center
-
Kusumoto Kenichi
Biotechnology And Food Research Institute Fukuoka Industrial Technology Center
-
Tabata Ken
Department of Fermentation Science and Technology, Faculty of Applied Biosciences, Tokyo University of Agriculture
-
Kadokura Toshimori
Department Of Fermentation Science And Technology Faculty Of Applied Biosciences Tokyo University Of Agriculture
-
Nakayama Shunichi
Department Of Fermentation Science And Technology Faculty Of Applied Biosciences Tokyo University Of Agriculture
-
Nakazato Atsumi
Department Of Fermentation Science And Technology Faculty Of Applied Biosciences Tokyo University Of Agriculture
-
OBA Takahiro
Biotechnology and Food Research Institute
-
Kusumoto Kenichi
Biotechnology and Food Research Institute, Fukuoka Industrial Technology Center
-
NAKAYAMA Shunichi
Department of Fermentation Science and Technology, Faculty of Applied Biosciences, Tokyo University of Agriculture
関連論文
- Specific Inhibition by Cyclodextrins of Raw Starch Digestion by Fungal Glucoamylase
- Degradation of PrP^ by Keratinolytic Protease from Nocardiopsis sp. TOA-1
- Purification and Some Properties of a Keratinolytic Enzyme from an Alkaliphilic Nocardiopsis sp. TOA-1(Microbiology & Fermentation Technology)
- Breeding of a Low Pyruvate-Producing Sake Yeast by Isolation of a Mutant Resistant to Ethyl α-Transcyanocinnamate, an Inhibitor of Mitochondrial Pyruvate Transport
- Properties of a Trifluoroleucine-Resistant Mutant of Saccharomyces cerevisiae
- Asp578 in LEU4p Is One of the Key Residues for Leucine Feedback Inhibition Release in Sake Yeast
- Electrochemical Measurement of Yeast Cell Density and Vitality Using 2,3,5-Trimethyll, 4-benzoquinone and Effect of Ethanol on the Metabolism of Quinone by Yeast Cells
- Properties of a High Malic Acid-Producing Strains of Saccharomyces cerevisiae Isolated from Sake Mash
- Spectrophotometric Assay of Yeast Vitality Using 2, 3, 5, 6 - Tetramethyl - 1,4 - benzoquinone and Tetrazolium Salts
- Properties of a High Malic Acid-Producing Strains of Saccharomyces cerevisiae Isolated from Sake Mash
- Characteristics of the high malic acid production mechanism in Saccharomyces cerevisiae sake yeast strain No. 28(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- X-ray Reflectivity Study of the Effect of Ion Species on Nanostructure and Its Transition of Poly(styrenesulfonate) Brush at the Air/Water Interface
- Decreased hydrogen production leads to selective butanol production in co-cultures of Clostridium thermocellum and Clostridium saccharoperbutylacetonicum strain N1-4(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- Characteristics of the high malic acid production mechanism in Saccharomyces cerevisiae sake yeast strain No. 28
- Isolation of a high malic and low acetic acid-producing sake yeast Saccharomyces cerevisiae strain screened from respiratory inhibitor 2,4-dinitrophenol (DNP)-resistant strains(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)