Výsledky vyhledávání - "Hideo Tsujimura"

Autor: Hideo TSUJIMURA

Publikováno v: KAGAKU TO SEIBUTSU. 54:691-695

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::91287b778563a77686aba94634bbc15d
https://doi.org/10.1271/kagakutoseibutsu.54.691

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Effects of dissolved oxygen on the morphology of an arachidonic acid production byMortierella alpina 1S-4

Autor: Shigeaki Fujikawa, Kenichi Higashiyama, Nobuya Matsumoto, Hideo Tsujimura, Katsushi Murakami

Publikováno v: Biotechnology and Bioengineering. 63:442-448

Arachidonic acid (AA) production by Mortierella alpina 1 S-4 was investigated using a 50-L fermentor. In order to optimize the dissolved oxygen (DO) concentration and to investigate the effect of DO on morphology, cultivation was carried out under co

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bf4af45a142c3bd3d11c29df09caf6ca
https://doi.org/10.1002/(sici)1097-0290(19990520)63:4<442::aid-bit7>3.0.co

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Enhanced production of peroxidase in continuous culture of Arthromyces ramosus by selective bleeding of mycelium

Autor: Pei-Xin Yao, Kiyoshi Toda, Nobuya Matsumoto, Masamitsu Takaya, Hideo Tsujimura

Publikováno v: Journal of Fermentation and Bioengineering. 79:307-312

A new method of continuous culture with selective bleeding of mycelia using 9-mesh screen was developed to improve the production rate of peroxidase (POD) by Arthromyces ramosus. At the dilution rate of 0.05 h−1 with the mycelium leakage rate of 60

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ad045de42ff1df5be4441cf97f9ae340
https://doi.org/10.1016/0922-338x(95)93986-t

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Peroxidase production by carbon and nitrogen sources fed-batch culture of Arthromyces ramosus

Autor: Mitsuyasu Okabe, Yong Soo Park, Nobuya Matsumoto, Masamitsu Takaya, Hideo Tsujimura, Kenji Katano

Publikováno v: Biotechnology Letters. 16:575-580

Carbon and nitrogen sources were investigated for improving peroxidase production by Arthromyces ramosus, a hyperproducer of peroxidase. Glucose as carbon source and a mixture of yeast extract and polypeptone at the ratio of 3 to 5 as nitrogen source

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ce9f771e720be9f27c9e7fe712a3178f
https://doi.org/10.1007/bf00128603

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Scaleup of peroxidase production by Arthromyces ramosus based on analysis of fluid velocity distribution

Autor: Nobuya Matsumoto, Mitsuyasu Okabe, Masamitsu Takaya, Kenji Katano, Yong Soo Park, Hideo Tsujimura

Publikováno v: Journal of Fermentation and Bioengineering. 77:650-654

A fluid velocity distribution analysis was applied to a scaleup of peroxidase production by batch culture of Arthromyces ramosus. The scaleups from a 10 l jar-fermentor to 1 kl and 10 kl fermentors were carried out by minimizing deviation in the velo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d90105431f1787dd396215cb48b8fcb6
https://doi.org/10.1016/0922-338x(94)90148-1

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