Výsledky vyhledávání - "Hisao Yoshii"

Studies on the Mechanism of the Antifungal Action of Acetic Acid, Part III. Effects of Acetic Acid on Respiration of Debaryomyces hansenii

Autor: Yasushi Yamamoto, Kenji Maehashi, Kazuo Higashi, Hisao Yoshii

Publikováno v: NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 43:225-230

酢酸の酵母に対する呼吸阻害作用機作の解明を目的として,Debaryomyces hansenii NRIC 1501を用いて菌体内への酢酸の移行,TCAサイクル関連有機酸量及び関連酵素活性に及ぼす酢酸の影響について�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::dd9c0425cc8760970f50021c78ab4716
https://doi.org/10.3136/nskkk.43.225

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Control of Microorganisms at Law Temperatures

Autor: Hisao Yoshii

Publikováno v: NIPPON SHOKUHIN KOGYO GAKKAISHI. 39:564-570

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::42995baafa5f20c60ebe33fe3c22cbd8
https://doi.org/10.3136/nskkk1962.39.564

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Studies on Making of Shiro-Shoyu Part II. Inhibitory Effects of Pediococus halophilus on the Growth of Zygosaccharomyces rouxii in Shiro-Shoyu Fermentation(1)

Autor: Yasushi Yamamoto, Hideyuki Imaizumi, Kazuo Higashi, Hisao Yoshii

Publikováno v: NIPPON SHOKUHIN KOGYO GAKKAISHI. 39:934-938

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7773943102680b88d897505558845313
https://doi.org/10.3136/nskkk1962.39.934

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Studies on Making of Shiro-Shoyu Part I. Utilization of Soya Lactic Acid Bacteria for Shiro-Shoyu Making

Autor: Yasusi Yamamoto, Hisao Yoshii, Kazuo Higashi, Tatsuhiro Takahashi, Ryuichi Kakegawa

Publikováno v: NIPPON SHOKUHIN KOGYO GAKKAISHI. 38:663-667

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::14c820f27f7326ae83b1fc293166435f
https://doi.org/10.3136/nskkk1962.38.663

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Studies on the antimicrobial mechanism of acetic acid. Part II. Respiratory inhibition of Debaryomyces hansenii by acetic acid and the protection by liver extract

Autor: Tatsuo Nakakohara, Hisao Yoshii, Yasushi Yamamoto, Kazuo Higashi

Publikováno v: NIPPON SHOKUHIN KOGYO GAKKAISHI. 37:178-183

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4b62319c7d576ebefad2a12713cc3efe
https://doi.org/10.3136/nskkk1962.37.3_178

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Studies on growth inhibition of food spoilage microorganisms for low salt foods. Part IX. Effects of organic acids on thermal resistance of Clostridium spores

Autor: Wataru Imaizumi, Hisao Yoshii, Yasushi Yamamoto, Kazuo Higashi

Publikováno v: NIPPON SHOKUHIN KOGYO GAKKAISHI. 37:199-202

Clostridium属芽胞を対象として,アジピン酸を中心に各種有機酸類の耐熱性低下作用をpHとの関係で検討した. (1) いずれの供試芽胞も耐熱性はpH7.0で最高となり,酸性又はアルカリ性になるほ�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cc27270ca9ab323033197eb73f03e973
https://doi.org/10.3136/nskkk1962.37.3_199

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Effect of Ethanol on Cell Form and Surface Structure Studies on Hiochi-bacteria (Part 1)

Autor: Kazuo Higashi, Hisao Yoshii, Yasushi Yamamoto

Publikováno v: JOURNAL OF THE BREWING SOCIETY OF JAPAN. 83:823-827

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f4553bb1b7fc33a50b77581f12a3a4cb
https://doi.org/10.6013/jbrewsocjapan1988.83.823

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[Untitled]

Autor: Hisao Yoshii, Kazuo Higashi, Yasushi Yamamoto

Publikováno v: NIPPON SHOKUHIN KOGYO GAKKAISHI. 28:496-501

醸造における原料の有効利用や麹菌による着色コントロールを可能にするためには麹菌のヘミセルラーゼの作用を明らかにする必要があり,本報ではまず市販種麹から分離したキシラナー

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c8352018529bfc566412767274576341
https://doi.org/10.3136/nskkk1962.28.9_496

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Inhibitory activity of acetic acid on yeasts. Studies on growth inhibition of food spoilage microorganisms for low salt foods. Part III

Autor: Hisao Yoshii, Yasushi Yamamoto, Kazuo Higashi

Publikováno v: NIPPON SHOKUHIN KOGYO GAKKAISHI. 31:772-776

食品保存への応用を目的として,各種の酵母に対する酢酸の生育抑制作用について検討した。(1) 非耐塩性酵母に対し酢酸は,pH 5.0において1%以上で対数的な生育抑制を示し,完全に生育を阻�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cf80716e71acbe2b1a07c0c6b81f74c2
https://doi.org/10.3136/nskkk1962.31.12_772

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