Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Fumika Morita"'
Autor:
Akira Nishimura, Kazuki Ichikawa, Hayate Nakazawa, Ryoya Tanahashi, Fumika Morita, Irnayuli Sitepu, Kyria Boundy-Mills, Glen Fox, Hiroshi Takagi
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 86:1318-1326
Proline is a predominant amino acid in grape must, but it is poorly utilized by the yeast Saccharomyces cerevisiae in wine-making processes. This sometimes leads to a nitrogen deficiency during fermentation and proline accumulation in wine. In this s
Autor:
Ryoya Tanahashi, Akira Nishimura, Fumika Morita, Hayate Nakazawa, Atsuki Taniguchi, Kazuki Ichikawa, Kazuki Nakagami, Kyria Boundy‐Mills, Hiroshi Takagi
Publikováno v:
Yeast (Chichester, England).
Proline is the most abundant amino acid in wine and beer, because the yeast Saccharomyces cerevisiae hardly assimilates proline during fermentation processes. Our previous studies showed that arginine induces endocytosis of the proline transporter Pu
Publikováno v:
Bioscience, biotechnology, and biochemistry. 86(9)
Biofilms are formed by the aggregation of microorganisms into multicellular structures that adhere to surfaces. Biofilm formation by yeast is a critical issue in clinical and industrial fields because of the strong adhesion of yeast biofilm to abioti
Publikováno v:
Tetrahedron: Asymmetry. 23:1657-1662
In the presence of an (R)-MOP-Pd2(dba)3 catalyst, the reaction of ortho-tert-butylaniline with 2-bromophenyl arylethynyl ketone proceeded via a tandem amination (1,4-addition of aniline to an ynone and subsequent intramolecular Buchwald–Hartwig ami
Publikováno v:
ChemInform. 44
The 1,4-addition of aniline (II) to ynones (I) and (IV) followed by intramolecular Buchwald—Hartwig amination affords axially chiral quinoline derivatives (III) and (V).