Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Dai Mikumo"'
Publikováno v:
Foods, Vol 7, Iss 4, p 52 (2018)
Saccharomyces cerevisiae MCD4 is a 2-deoxyglucose (2-DOG)-resistant mutant derived from the wild-type strain, AK46, wherein the 2-DOG resistance improves the maltose fermentative ability. In the MAL gene cluster, mutations were detected in MAL11 and
Externí odkaz:
https://doaj.org/article/700d67678c114aa39fe676be2d05b405
Publikováno v:
Food Science and Technology Research. 21:623-630
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d515a5ca7eb7ee500ea522874da260e0
https://doi.org/10.3136/fstr.21.623
https://doi.org/10.3136/fstr.21.623
Publikováno v:
Food Science and Technology Research. 17:369-373
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Twenty-two strains of Saccharomyces cerevisiae isolated from tape-mash for the production of brem, a traditional rice wine from Bali, Indonesia, were divided into three groups (I, II, and III) based on the sequences of the rDNA s
Twenty-two strains of Saccharomyces cerevisiae isolated from tape-mash for the production of brem, a traditional rice wine from Bali, Indonesia, were divided into three groups (I, II, and III) based on the sequences of the rDNA s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::379e2fa8e07e1b2ccfff4e64771f3a20
https://doi.org/10.3136/fstr.17.369
https://doi.org/10.3136/fstr.17.369
Publikováno v:
Food Science and Technology Research. 16:45-50
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The yeast strain AK 46 was isolated from dough containing fermented cherry fruits and identified as Saccharomyces cerevisiae. The nucleotide sequence of the rDNA spacer region from this strain coincided with those from the yeasts
The yeast strain AK 46 was isolated from dough containing fermented cherry fruits and identified as Saccharomyces cerevisiae. The nucleotide sequence of the rDNA spacer region from this strain coincided with those from the yeasts
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::41b39bb86330d3d7f888d4cf94826224
https://doi.org/10.3136/fstr.16.45
https://doi.org/10.3136/fstr.16.45
Publikováno v:
The Journal of General and Applied Microbiology. 56:355-358
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Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b941b65ce355d87d77254620fcd7c255
https://doi.org/10.2323/jgam.56.355
https://doi.org/10.2323/jgam.56.355
Autor:
Yuji Yamamoto, Keita Nishiyama, Yuji Oda, Takao Mukai, I Nengah Sujaya, Tala Shi, Kenji Fukuda, Koichi Nakamata, Ni Putu Desy Aryantini, Dai Mikumo, Tadasu Urashima
Publikováno v:
Bioscience, biotechnology, and biochemistry. 76(10)
To explore potential probiotics in the traditional foods of Indonesia, fermented mare milk produced in Sumbawa Island was investigated in this study. Gram stain, catalase activity, gas production, cell morphology, carbohydrate utilization pattern, an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67c63a436dbf497b1fa6a134a8b97cb1
https://pubmed.ncbi.nlm.nih.gov/23047104
https://pubmed.ncbi.nlm.nih.gov/23047104
Publikováno v:
Food Science & Technology Research; Jul2015, Vol. 21 Issue 4, p623-630, 8p