Isolation and Characterization of Halotolerant Killer Yeasts from Fermented Foods(Microbiology & Fermentation Industry)
スポンサーリンク
概要
- 論文の詳細を見る
Halotolerant killer yeasts which showed killer activity in the presence of NaCl were isolated from fermented foods, such as miso, soy sauce and salted vegetables, and identified as Debaryomyces hansenii, Hansenula anomala, Candida naeodendra and Pichia farinosa. The killer strains of C. naeodendra and P. farinosa were found here for the first time. Seventy-six percent of the salted vegetable samples contained killer yeasts, mainly D. hansenii. On the other hand, killer strains were isolated from 3 of 18 samples of miso and soy sauce. The killer spectra against the standard killer strains, K1〜K10, were different from those of other killer strains reported previously.
- 社団法人日本農芸化学会の論文
- 1989-10-23
著者
-
鈴木 チセ
農研機構
-
Okada Noriyuki
National Food Research Institute Ministry Of Agriculture Forestry And Fisheries
-
SUZUKI Chise
National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries
-
YAMADA Kazufumi
The Miyazaki Prefectural Industrial Research Institute
-
NIKKUNI Sayuki
National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries
-
Nikkuni Sayuki
National Food Research Institute Ministry Of Agriculture Forestry And Fisheries
-
SUZUKI Chise
National Food Research Institute
関連論文
- Debaryomyces hansenii KYT-1が生産するキラー因子による産膜性酵母の増殖抑制
- 食品加工における微生物・酵素の利用(第36回)乳酸菌の育種と分類
- 2P-1119 酵母と複合バイオフィルムを形成する2種類の乳酸菌種の特性比較(3a発酵生理学,発酵工学,一般講演,代謝生理学・発酵生産,伝統の技と先端科学技術の融合)
- Pichia farinosaのキラー因子、SMKトキシンのサブユニット間相互作用の解析 : 微生物
- 微生物バンク等保存乳酸菌株のバクテリオシン生産性を指標とした特性評価
- Isolation and Characterization of Halotolerant Killer Yeasts from Fermented Foods(Microbiology & Fermentation Industry)
- ヘテロ乳酸菌 Lactobacillus fructivorans に起因する加工味噌の膨れ
- 酵母キラートキシンの作用機構
- 人は5000株とどう向きあうか : 酵母遺伝子破壊株の使い道(バイオミディア2003)
- 耐塩性酵母Pichia farinosaのキラートキシンSMKTの構造と作用機構に関する研究
- 耐塩性酵母のキラートキシン
- 酵母のキラートキシン--構造から機能へ (生物間の攻撃と防御の蛋白質--毒素と生物間相互作用を見直す) -- (第1部 微生物および生物間の協調と攻撃の世界)
- 耐塩性酵母のキラー因子--構造から機能解析へ
- Pichia facinosaのキラー因子SMKTに対する耐性を付与するS.cerebisiae遺伝子の解析 : 微生物
- 耐塩性酵母のキラ-因子
- 耐塩性酵母Pichia farinosaの生産するキラー因子 酵母の認識機構, レセプターの解明が急務
- キラー因子 (Killer toxins)
- アンチセンス核酸(Antisense DNA/RNA)
- 味噌の発酵・熟成中における米蛋白質の分解
- 耐塩性キラ-酵母
- Superior Molasses Assimilation, Stress Tolerance, and Trehalose Accumulation of Baker's Yeast Isolated from Dried Sweet Potatoes (hoshi-imo)
- Immunochemical and Mutational Analyses of P-type ATPase Spf1p Involved in the Yeast Secretory Pathway(Biochemistry & Molecular Biology)
- Microflora of Mana, a Nepalese Rice Koji
- Mineral and Amino Acid Contents of Kinema, a Fermented Soybean Food Prepared in Nepal
- Purification and Properties of the Killer Toxin Produced by a Halotolerant Yeast, Pichia farinosa(Microbiology & Fermentation Industry)
- Changes in 23Na Nuclear Magnetic Resonance Signal, Water Activity and Saltiness of Miso during Fermentation.