Development of Pure Culture Starter Using a White-Spored Mutant of Koji Mold, K-1A for Kecap, an Indonesian Soy Sauce von SULISTYO, Joko, NIKKUNI, Sayuki

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Hydrolysis of isoflavones and consumption of oligosaccharides during lactic acid fermentation of soybean milk von Bordignon, J.R. (Japan International Research Center for Agricultural Sciences, Tsukuba, Ibaraki), Nakahara, K, Yoshihashi, T, Nikkuni, S

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Evolutionary relationships among Aspergillus oryzae and related species based on the sequences of 18S rRNA genes and internal transcribed spacers von Nikkuni, Sayuki, Nakajima, Hirofumi, Hoshina, Shin-ichi, Ohno, Masahiro, Suzuki, Chise, Kashiwagi, Yutaka, Mori, Katsumi

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COMPARATIVE SEQUENCE ANALYSIS ON THE 18S rRNA GENE OF ASPERGILLUS ORYZAE, A. SOJAE, A. FLAVUS, A. PARASITICUS, A. NIGER, A. AWAMORI AND A. TAMARII von NIKKUNI, SAYUKI, KOSAKA, NAOHARU, SUZUKI, CHISE, MORI, KATSUMI

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Inhibition of Growth of Pellicle Forming Yeasts by a Killer Toxin Produced by a Debaryomyces hansenii KYT-1 von YOKOI, Kenji, NAKASHIMA, Minoru, SUZUKI, Chise, NIKKUNI, Sayuki

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Swelling of Packaged Processed Miso by the Heterofermentative Lactic Acid Bacteria, Lactobacillus fructivorans L-1 von NIKKUNI, Sayuki, ISHIYAMA, Tomoharu, SUZUKI, Chise, SUZUKI, Tadanao, KOSAKA, Naoharu, MORI, Katsumi

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The primary and subunit structure of a novel type killer toxin produced by a halotolerant yeast, Pichia farinosa von Suzuki, C, Nikkuni, S

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The novel acidophilic structure of the killer toxin from halotolerant yeast demonstrates remarkable folding similarity with a fungal killer toxin von Kashiwagi, Tatsuki, Kunishima, Naoki, Suzuki, Chise, Tsuchiya, Fumihiko, Nikkuni, Sayuki, Arata, Yoji, Morikawa, Kosuke

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Purification and properties of the killer toxin produced by a halotolerant yeast, Pichia farinosa von SUZUKI, Chise, NIKKUNI, Sayuki

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Changes in 23Na Nuclear Magnetic Resonance Signal, Water Activity and Saltiness of Miso during Fermentation von NIKKUNI, Sayuki, KUROSAWA, Takayuki, ISHIDA, Nobuaki

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Isolation and characterization of halotolerant killer yeasts from fermented foods von SUZUKI, Chise, YAMADA, Kazufumi, OKADA, Noriyuki, NIKKUNI, Sayuki

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Swelling of Packaged Processed Miso by the Heterofermentative Lactic Acid Bacteria, Lactobacillus fructivorans L-1 von NIKKUNI, Sayuki

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Change of Saltiness During Fermentation and Ripening of Miso von NIKKUNI, Sayuki

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Circular dichroism analysis of the interaction between the alpha and beta subunits in a killer toxin produced by a halotolerant yeast, Pichia farinosa von Suzuki, C, Kashiwagi, T, Tsuchiya, F, Kunishima, N, Morikawa, K, Nikkuni, S, Arata, Y

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Mineral and Amino Acid Contents of Kinema, a Fermented Soybean Food Prepared in Nepal von NIKKUNI, Sayuki, KARKI, Tika B., VILKHU, Kamaljit S., SUZUKI, Tadanao, SHINDOH, Kumiko, SUZUKI, Chise, OKADA, Noriyuki

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Recent Application of Biotechnology for Miso Fermentation von NIKKUNI, Sayuki

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Changes in rice proteins during miso fermentation von Nikkuni, S. (National Food Research Inst., Tsukuba, Ibaraki (Japan)), Ishiyama, T, Suzuki, C

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Production of a new type of acid carboxypeptidase of molds of the Aspergillus niger group von Ichishima, E, Yamane, A, Nitta, T, Kinoshita, M, Nikkuni, S, Oka, T, Yokoyama, S

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Chemical composition and putrescible potential of commercial Shottsuru' Japanese fish sauce von FUJII, T, NIKKUNI, S, IIDA, H

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Degradation of Soybean Proteins during Miso Fermentation von NIKKUNI, Sayuki

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