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社団法人日本生物工学会 | 論文
- 913 超好熱菌Thermococcus profundusの色素依存性L-プロリン脱水素酵素 : 特徴とL-プロリン分析への応用
- 351 超好熱性始原菌Pyrobaculum islandicumに存在する膜結合性の色素依存性D-プロリン脱水素酵素の特徴
- 637 好熱好酸性アーキアSulfolobus tokodaii strain 7由来D-乳酸脱水素酵素の特徴(酵素・酵素工学・タンパク質工学,一般講演)
- 635 超好熱アーキアPyrococcus horikoshii OT-3の色素依存性L-プロリン脱水素酵素の精製と酵素遺伝子の同定(酵素・酵素工学・タンパク質工学,一般講演)
- Transcriptional Regulation of Phosphoenolpyruvate Synthase by Maltose in the Hyperthermophilic Archaeon, Pyrococcus furiosus
- Post-Transcriptional Regulation of Immunomodulatory Cytokines Production in Human Skin Fibroblasts by Intense Mechanical Stresses
- 果実王国山梨のもも・すもも(東日本支部,Branch Spirit)
- 培地(バイオミディア2002)
- Properties of the Peptides Liberated from Rice Protein in Sokujo-moto
- Influence of Amino Acid Content in Seed Mash on Peptide Uptake by Yeast Cells in Main Mash in Sake Brewing Process
- Specific Expression and Temperature-Dependent Expression of the Acid Protease-Encoding Gene (pepA) in Aspergillus oryzae in Solid-State Culture (Rice-Koji)
- Increased Ethyl Caproate Production by Inositol Limitation in Saccharomyces cerevisiae
- Increased Alcohol Acetyltransferase Activity by Inositol Limitation in Saccharomyces cerevisiae in Sake Mash
- Effect of Cellular Inositol Content on Ethanol Tolerance of Saccharomyces cerevisiae in Sake Brewing(BREWING AND FOOD TECHNOLOGY)
- Effect of Amino Acids on Peptide Transport in Sake Yeast(Brewing and Food Technology)
- Isolation of Copper-Tolerant Mutants of Sake Yeast with Defective Peptide Uptake(BREWING AND FOOD TECHNOLOGY)
- 210 枯草菌α-amylaseの生産能
- 246 枯草菌α-amylaseの生産能(第二報) : 生産量支配遺伝子の形質転換
- 枯草菌Marburg株のα-アミラーゼ生産能の研究 : (I)高生産株の分離とそれらの酵素の比較
- 308 Bacillus suvtilis Marburg株のα-amylase生産の量的支配遺伝子の解析