Cultural characteristics of Laetiporus sulphureus, producing an anti-thrombin substance
スポンサーリンク
概要
- 論文の詳細を見る
The clotting time for thrombin of the culture broth from Laetiporus sulphureus was more than 44 times that of the control (2% malt extract medium), whereas the culture broths of all other strains exhibited lower anti-coagulative activity. In experiments on the utilization of carbon sources, the mycelial growth of L. sulphureus was rapid with glucose as the sole carbon source. Casamino acid was the best source for the strain. Thiamine was required for the mycelial growth of L. sulphureus. The optimum temperature for efficient mycelial growth was recorded at 30℃. The initial pH 4 to 5 was the most favorable for L. sulphureus for growth.
- 武庫川女子大学の論文
著者
-
Noda Hiroko
Department Of Food Science And Nutrition Mukogawa Women's University
-
Fukuda Shoko
Department Of Food Science And Nutrition School Of Human Environmental Sciences Mukogawa Women'
-
OHSUGI Masahiro
Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's U
-
Horie Noboru
Department Of Food Science And Nutrition School Of Home Life And Environmental Sciences Mukogawa Wom
-
Okamura Tokumitsu
Department Of Food Science And Nutrition School Of Home Life And Environmental Science Mukogawa Wome
-
Takeno Tomomi
Department Of Food Science And Nutrition School Of Human Environmental Sciences Mukogawa Women'
-
Mohri Akiko
Department Of Food Science And Nutrition School Of Human Environmental Sciences Mukogawa Women'
-
Iemoto Atsuko
Department of Food Science and Nutrition, School of Home Life and Environmental Sciences, Mukogawa W
-
Okamura Tokumitsu
Department Of Food Science And Nutrition School Of Human Environmental Sciences Mukogawa Women'
-
Ohsugi Masahiro
Department Of Food Science And Nutrition School Of Human Environmental Sciences Mukogawa Women'
-
NODA HIROKO
Department of Biochemistry, School of Medicine Nagoya University
-
OHSUGI Masahiro
Department of Domestic Science, Mukogawa Womens University
関連論文
- Purification and Characterization of a Glycine-rich Polypeptide Tightly Bound to Cell Walls from Soybean Aleurone Layers
- Fermented Soybean with Thrombosis Preventing Activity Using Mushroom Mycelia as Microbial Source
- Characteristics of Wine Produced by Mushroom Fermentation(Microbiology & Fermentation Technology)
- Utilization of Enokitake and Shiitake in fiber-bread processing and their characteristics
- Callus Induction from Hibiscus manihot Seed and Leaf
- Callus Formation from Eucommia ulmoides (Tu-chung) Branch
- Purification of Plasma Kallikrein (PK) : Preparation of PK Specific Inhibitor-Polymer Conjugate and Its Application to Purification of PK
- Synthesis of 2(1H)-Pyrazinone Derivatives from Dipeptides and Its Application to the Development of Proteinase Inhibitor
- Characteristics of a Cheese-Like Food Produced by Fermentation of the Mushroom Schizophyllum commune
- Characteristics of Beer-Like Drink Produced by Mushroom Fermentation
- Development of Mushrooms for Thrombosis Prevention by Protoplast Fusion
- Aspartate Dehydrogenase in Vitamin B12-Producing Klebsiella pneumoniae IFO 13541
- Dielectrophoresis Conditions for Pearl Chain Formation and Effect of Pulse Field Strength on Protoplast Breakdown of Hericium erinaceum
- Effect of Culture Broths from Various Microorganisms on Fruiting of Pleurotus ostreatus
- The Artificial Cultivation of Collybia spp. W0003
- New Antibiotic-Producing Streptomyces TT-Strain, Generated by Electrical Fusion of Protoplasts
- Interspecific Electrofusion between Protoplasts of Streptomyces antibioticus and Streptomyces fradiae(Microbiology & Fermentation Industry)
- Utilization and characteristics of starch in bread processing
- Production of Betalains by Suspension Cultures of Basella rubra L.
- Induction of Callus from Crataegus cuneata Stems
- Plant Regeneration from Hypocotyl-derived Calli of Gardenia jasminoides
- Effects of Hormones on Cultivation of Tricholoma matsutake Mycelia
- Effect of culture broths from various microorganisms on fruiting of Pleurotus ostreatus W0001
- Cultural characteristics of Laetiporus sulphureus, producing an anti-thrombin substance
- Effects of Aspartame on alcohol fermentation in Aspartame-added bread processing
- Screening of Fibrinolytic Enzymes of Microorganisms
- Screening of Amine Dehydrogenase of Microorganisms
- Screening of Alcohol Dehydrogenase and Amylase of Microorganisms
- Screening of Lactate Dehydrogenase and Curd Rennet of Microorganisms
- An Improved Convenient Molecular Weight-determination Method for Active Stainable-Enzyme after SDS Electrophoresis
- An Improved Convenient Molecular Weight-determination Method of Subunit for Active Stainable-Enzyme after SDS Electrophoresis
- Isolation and Culture of Protoplasts from Gymnocalycium baldianum (speg.) Speg. (Hikagyoku) Callus Cultures
- Callus Formation and Plant Regeneration from Basella rubra Leaf and Stem Cultures
- Isolation and Fusion of Protoplasts from Basella rubra Leaf and Stem Cultures
- Growth Stimulation of Bifidobacteria by a Mixed Culture with Vitamin B_-Producing Klebsiella pneumoniae IFO 13541
- Effects of Fermentable Sugar Derived from Bunashimeji Mushroom on Fermentation in Bread Processing
- Application to Food of Lentinus edodes Flour with Extrusion Cooking
- Factors Affecting Water Permeability of Aleurone Layer in Soybean Seeds
- 線溶酵素生産菌スエヒロタケの人工栽培
- Screening of aspartate dehydrogenase of bacteria
- Cation Permeability in Soybean Aleurone Layer
- Fumaric Acid, Anti-Thrombin Substance from Rhizopus javanicus
- Aspartate Dehydrogenase in Vitamin B12-Producing Klebsiella pneumoniae IFO 13541
- ENZYMATIC STUDY ON FOLIC ACID BIOSYNTHESIS BY MYCOBACTERIUM AVIUM
- D-Glucose Oxidation by Micrococcus sp. Grown on Acetate
- Microbial Degradation of a-Picolinic Acid, 2-Pyridinecarboxylic Acid