The Role of Yeast and Koji in the Formation of Ethyl Caproate in Moromi.
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概要
- 論文の詳細を見る
- 公益社団法人日本生物工学会の論文
- 1986-08-25
著者
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Hata Yoji
Res. Inst. Gekkeikan Sake Co. Ltd. 101 Shimotoba-koyanagi-cho Fushimi-ku Kyoto 612-8385 Jpn
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Hata Yoji
Research Institite Of Gekkeikan Gekkeikan Sake Co. Ltd.
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Ashida Shinzo
Okura Sake Company Ltd. Research Laboratory
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SUGINAMI Koji
Research Institute, Gekkeikan Sake Co. Ltd.
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Imayasu Satoshi
Research Institute Gekkeikan Sake Co. Ltd.
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Suginami K
Research Institute Gekkeikan Sake Co. Ltd.
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Saito Yoshiyuki
Okura Sake Company Ltd. Research Laboratory
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KURIYAMA KAZUHIDE
Okura Sake Company, Ltd. Research Laboratory
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HATA YOJI
Okura Sake Company, Ltd. Research Laboratory
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SUGINAMI KOJI
Okura Sake Company, Ltd. Research Laboratory
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IMAYASU SATOSHI
Okura Sake Company, Ltd. Research Laboratory
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Kuriyama Kazuhide
Okura Sake Company Ltd. Research Laboratory
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- Cloning and Enhanced Expression of the Cytochrome P450nor Gene (nicA ; CYP55A5) Encoding Nitric Oxide Reductase from Aspergillus oryzae
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- Isolation and Characterization of a Novel Gene Encoding α-L-Arabinofuranosidase from Aspergillus oryzae(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- Cloning of a Novel Tyrosinase-Encoding Gene (melB) from Aspergillus oryzae and Its Overexpression in Solid-State Culture (Rice Koji)(BREWING AND FOOD TECHNOLOGY)
- The construction and application of diploid sake yeast with a homozygous mutation in the FAS2 gene(BREWING AND FOOD TECHNOLOGY)
- The Glucoamylase cDNA from Aspergillus oryzae : Its Cloning, Nucleotide Sequence, and Expression in Saccharomyces cerevisiae(Microbiology & Fermentation Industry)
- Rapid Assay of Glucoamylase Using a Fluorescence-labeled Glucoamylase Inhibitor, Acarbose
- Application of Fuzzy Control Theory to the Sake Brewing Process
- Yeast Sporulation Induced by Lysine during Growth in Nutrition-Rich Conditions
- Highly Efficient Sporulation Induced by Glutathione or Glutathione Thiol Esters in Sake (Kyokai No. 7) and a Wild-Type Yeast
- Induction of Yeast Sporulation by Lysine-Related Compounds and Glutathione in Nutrition-Rich Conditions
- Using promoter replacement and selection for loss of heterozygosity to generate an industrially applicable sake yeast strain that homozygously overproduces isoamyl acetate(GENETICS, MOLECULAR BIOLOGY, AND GENE ENGINEERING)
- Cysteine Protease Inhibitors Produced by the Industrial Koji Mold, Aspergillus oryzae O-1018
- BR-P18 Development of novel cell-surface display system of Aspergillus oryzae using chitin binding domain(Section IV Biorefinery)
- Functional Analysis of Genes Encoding Putative Oxidoreductases in Aspergillus oryzae, Which Are Similar to Fungal Fructosyl-Amino Acid Oxidase(ENZYMOLOGY, PROTEIN ENGINEERING, AND ENZYME TECHNOLOGY)
- Methods for Sporulation of Industrially Used Sake Yeasts
- On the Importance of Calcium and Magnesium Ions in Yeast Solution
- Regulation of the Glucoamylase-Encoding Gene(glaB), Expressed in Solid-State Culture(Koji)of Aspergillus oryzae
- Comparision of Two Glucoamylases Produced by Aspergillus oryzae in Solid-State Culture (Koji) and in Submerged Culture
- Breeding of a Sake Yeast with Improved Ethyl Caproate Productivity(Microbiology & Fermentation Industry)
- Efficient and Direct Fermentation of Starch to Ethanol by Sake Yeast Strains Displaying Fungal Glucoamylases
- The Glucoamylase-Encoding Gene (glaB) Is Expressed in Solid-State Culture with A Low Water Content
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- Structure and Activity of Angiotensin I Converting Enzyme Inhibitory Peptides from Sake and Sake Lees
- Antihypertensive Effects of Peptide in Sake and Its By-products on Spontaneously Hypertensive Rats
- The Role of Yeast and Koji in the Formation of Ethyl Caproate in Moromi.
- Ethyl Caproate Synthesis and Hydrolysis Activity of Koji.