Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Keitarou Kimura"'
Publikováno v:
SC30202003120005
NARO成果DBd
NARO成果DBd
Acetoin (3-hydroxy-2-butanone) is a four-carbon ketone–alcohol used in the food industry and is also a precursor to important industrial chemicals such as butanediols and butanols. It is used in the food industry for the production of several foods
Autor:
Keitarou Kimura, Satoshi Yokoyama
Publikováno v:
Current Opinion in Biotechnology. 56:36-42
Bacillus species such as Bacillus subtilis and Bacillus amyloliquefaciens are widely used to produce fermented foods from soybeans and locust beans in Asian and West African countries, respectively. Genomic information for B. subtilis strains isolate
Publikováno v:
SC10201707050012
Bacillus subtilis strains including the fermented soybean (natto) starter produce capsular polymers consisting of poly-γ-glutamate and levan. Capsular polymers may protect the cells from phage infection. However, bacteriophage ϕNIT1 carries a γ-PG
Autor:
Satoru Tomita, Takashi Inaoka, Keitarou Kimura, Yasuyo Sekiyama, Satoru Ishihara, Toshihide Nakamura
Publikováno v:
SC30201810100017
NARO成果DBa
Green open Access
Embargo Period: 12 months
この論文は出版社版ではありません。引用の際には出版社版をご利用ください。
This is not the published version. Please cite only the published version.
NARO成果DBa
Green open Access
Embargo Period: 12 months
この論文は出版社版ではありません。引用の際には出版社版をご利用ください。
This is not the published version. Please cite only the published version.
Non-targeted metabolomic analyses employing nuclear magnetic resonance- and gas chromatography/mass spectrometry-based techniques were applied for an in-depth characterization of cabbage vinegar, an original agricultural product made from cabbage har
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 60:577-581
Autor:
Yoshiki Tsukakoshi, Hiromasa Hasegawa, Keitarou Kimura, Rikio Nakagawa, Alejandro P. Rooney, Yuji Kubo
Publikováno v:
Applied and Environmental Microbiology. 77:6463-6469
Spore-forming Bacillus strains that produce extracellular poly-γ-glutamic acid were screened for their application to natto (fermented soybean food) fermentation. Among the 424 strains, including Bacillus subtilis and B. amyloliquefaciens , which we
Autor:
Keitarou Kimura, Yuji Kubo
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 106:756-762
Publikováno v:
Japan Agricultural Research Quarterly: JARQ. 36:169-175
We compared the production of poly-γ-glutamate (y-PGA), protease and amylase, the phage type, and inheritance of the insertion sequence (IS) IS4Bsu1among 90 Bacillus subtilis strains isolated from fermented soybean foods from Southeast to East Asia
Autor:
Tsuyoshi Hachiya, Hiromasa Hasegawa, Sumitaka Hase, Masayuki Miyake, Keitarou Kimura, Rikio Nakagawa, Yasubumi Sakakibara, Yuji Kubo, Takashi Inaoka, Kazumi Funane
Publikováno v:
Journal of bioscience and bioengineering. 115(6)
The ability to produce exoenzymes of a Bacillus subtilis natto starter strain was improved through selection of a rifampicin-resistant phenotype. Proteomic and zymographic analyses showed increased production of cellulolytic and proteolytic enzymes a
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 66:1994-1996
Among 45 Bacillus subtilis strains isolated from non-salted types of fermented soybeans produced in several Southeast Asian countries, 20 had the insertion sequence IS4Bsu1 in the chromosome. In contrast, none of 49 B. subtilis strains of non-food or