Enhancing monoterpene alcohols in sweet potato shochu using the diglycoside-specific β-primeverosidase von Sato, Yuichiro, Han, Jinshun, Fukuda, Hisashi, Mikami, Shigeaki

Volltext

Aspergillus oryzae atfA controls conidial germination and stress tolerance von Sakamoto, Kazutoshi, Iwashita, Kazuhiro, Yamada, Osamu, Kobayashi, Ken, Mizuno, Akihiro, Akita, Osamu, Mikami, Shigeaki, Shimoi, Hitoshi, Gomi, Katsuya

Volltext

Inhibition of mitochondrial fragmentation during sake brewing causes high malate production in sake yeast von Kitagaki, Hiroshi, Kato, Taku, Isogai, Atsuko, Mikami, Shigeaki, Shimoi, Hitoshi

Volltext

Influence of Sulfur and Nitrogen Content of Rice Grains on Flavor in Stored Sake von Okuda, Masaki, Isogai, Atsuko, Joyo, Midori, Goto‐Yamamoto, Nami, Mikami, Shigeaki

Volltext

Molecular biological researches of Kuro-Koji molds, their classification and safety von Yamada, Osamu, Takara, Ryo, Hamada, Ryoko, Hayashi, Risa, Tsukahara, Masatoshi, Mikami, Shigeaki

Volltext

Aflatoxin non-productivity of Aspergillus oryzae caused by loss of function in the aflJ gene product von Kiyota, Takuro, Hamada, Ryoko, Sakamoto, Kazutoshi, Iwashita, Kazuhiro, Yamada, Osamu, Mikami, Shigeaki

Volltext

Analyses of peptides in sake mash: Forming a profile of bitter-tasting peptides von Maeda, Yukiko, Okuda, Masaki, Hashizume, Katsumi, Joyo, Midori, Mikami, Shigeaki, Goto-Yamamoto, Nami

Volltext

Contribution of ethanol-tolerant xylanase G2 from Aspergillus oryzae on Japanese sake brewing von Sato, Yuichiro, Fukuda, Hisashi, Zhou, Yan, Mikami, Shigeaki

Volltext

A solid-state culture system using a cellulose carrier containing defined medium as a useful tool for investigating characteristics of koji culture von Yamane, Yu-Ichi, Yoshii, Mika, Mikami, Shigeaki, Fukuda, Hisashi, Kizaki, Yasuzo

Volltext

Properties of cellulose-degrading enzymes from Aspergillus oryzae and their contribution to material utilization and alcohol yield in sake mash fermentation von Yamane, Yu-Ichi, Fujita, Jin, Izuwa, Shinya, Fukuchi, Kaoru, Shimizu, Ryu-Ichi, Hiyoshi, Akira, Fukuda, Hisashi, Mikami, Shigeaki, Kizaki, Yasuzo, Wakabayashi, Saburo

Volltext

Influence of starch characteristics on digestibility of steamed rice grains under sake-making conditions, and rapid estimation methods of digestibility by physical analysis von Okuda, M.(National Research Inst. of Brewing, Higashihiroshima, Hiroshima (Japan)), Hashizume, K, Aramaki, I, Numata, M, Joyo, M, Goto Yamamoto, N, Mikami, S

Volltext

Analysis of Traditional Shochu Presented to the Contest during a Quarter of Century von MIKAMI, Shigeaki

Volltext

Investigation of PCRs using primers targeting the long terminal repeat region to discern sake yeast strains von FUKUDA, Hisashi, ZHOU, Yan, MIKAMI, Shigeaki

Volltext

Isolation and characterization of phytase isozymes produced by Aspergillus oryzae von FUJITA, Jin, BUDDA, Nisa, TUJIMOTO, Makoto, YAMANE, Yu-Ichi, FUKUDA, Hisashi, MIKAMI, Shigeaki, KIZAKI, Yasuzo

Volltext

Properties of Cellulose-Degrading Enzymes from Aspergillus oryzae and Their Contribution to Material Utilization and Alcohol Yield in Sake Mash Fermentation von Yamane, Yu-Ichi, Fujita, Jin, Izuwa, Shinya, Fukuchi, Kaoru, Shimizu, Ryu-Ichi, Hiyoshi, Akira, Fukuda, Hisashi, Mikami, Shigeaki, Kizaki, Yasuzo, Wakabayashi, Saburo

Volltext

Cellular localization of acid carboxypeptidase inAspergillus oryzae von Nomi, Takehiko, Mikami, Shigeaki, Yamane, Akiko, Takeuchi, Michio, Ichishima, Eiji

Volltext

Purification and some properties of hydrolases from Shochu Koji (Aspergillus kawachii) [Japan] von MIKAMI, Shigeaki, KARITA, Shuichi, IWANO, Kimio, SHIINOKI, Satoshi, SHIMADA, Toyoaki

Volltext

FERMENTATION YEAST DISCRIMINATION METHOD UTILIZING FLO5 GENE AND YHR213W OR YAR062W GENE von MIKAMI SHIGEAKI, FUKUDA HIROSHI

Volltext bestellen

Purification and some properties of acid-stable .ALPHA.-amylases from shochu koji (Aspergillus kawachii) von MIKAMI, Shigeaki, IWANO, Kimio, SHIINOKI, Satoshi, SHIMADA, Toyoaki

Volltext

METHOD FOR PRODUCING LIQUORS USING POLYGALACTURONASE von MIKAMI SHIGEAKI, FUKUDA HIROSHI

Volltext bestellen