Preparation of Phage-insensitive Strains of Tetragenococcus halophila and Its Application for Soy Sauce Fermentation
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概要
- 論文の詳細を見る
We attempted to breed phage-insensitive strains of Tetragenococcus halophila D10. Phage contact during selection initially caused the occurrence of lysogeny. Subsequently, we screened phage-insensitive mutants by replica plating so that mutant cells did not touch the phage during selection. Two strains were selected from about 150,000 strains. They grew normally in soy sauce mash (moromi) in the presence of phage φD-10,although they had a similar extent of adsorption of φD-10 as did the parent strain.
- 社団法人日本農芸化学会の論文
- 1999-02-23
著者
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Abe K
Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni
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Abe K
Univ. Tokyo Tokyo Jpn
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Abe Keiko
Agricultural And Life Sciences Dep. Of Applied Biological Chemistry
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Abe K
Univ Tokyo Tokyo Jpn
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Abe K
Faculty Of Pharmacy Musashino University
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HIGUCHI Takeshi
Soy Sauce Research Laboratory, R & D Division, Kikkoman Corporation
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UCHIDA Kinji
Soy Sauce Research Laboratory, R & D Division, Kikkoman Corporation
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ABE Keietsu
Soy Sauce Research Laboratory, R & D Division, Kikkoman Corporation
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Uchida K
Soy Sauce Research Laboratory R & D Division Kikkoman Corporation
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Uchida Kinji
Soy Sauce Research Laboratories Kikkoman Corp.
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Higuchi T
Soy Sauce Research Laboratory R & D Division Kikkoman Corporation:(present Address)research And
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