Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Kenichi Higashiyama"'
Autor:
Kenichi Higashiyama, Mari Sato, Masaaki Kawata, Shoko Nishihara, Shinya Sugimoto, Kazumi Hirano, Ken-ichi Okuda, Yosio Mori, Takeshi Namiki, Yoshimitsu Mizunoe, Kenji Sonomoto, Chikara Sato, Hidetoshi Nishiyama, Tatsuhiko Ebihara, Takaaki Kinoshita, Shunsuke Matsumoto, Mitsuo Suga
Publikováno v:
Microscopy and Microanalysis. 20:469-483
High-throughput immuno-electron microscopy is required to capture the protein–protein interactions realizing physiological functions. Atmospheric scanning electron microscopy (ASEM) allowsin situcorrelative light and electron microscopy of samples
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb9e4f2a0fec5b156b3305e8b2dc1605
https://doi.org/10.1017/s1431927614000178
https://doi.org/10.1017/s1431927614000178
Autor:
Jun Ogawa, Hiroshi Kawashima, Yuriko Hirano, Kenichi Higashiyama, Nozomu Kamada, Sakayu Shimizu, M. Nishihara, Kengo Akimoto, Eiji Sakuradani
Publikováno v:
Applied Microbiology and Biotechnology. 60:281-287
Enhanced production of 5,8,11-eicosatrienoic acid (Mead acid, 20:3omega9) was attained with a mutant fungus, Mortierella alpina JT-180, derived from delta12 desaturation activity-defective and delta6 desaturation activity-enhanced M. alpina M209-7. P
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::982f2d4f0f83aa95f5a8b5e31dbc4fd4
https://doi.org/10.1007/s00253-002-1128-z
https://doi.org/10.1007/s00253-002-1128-z
Publikováno v:
Biotechnology and Bioprocess Engineering. 7:252-262
The growing interest in the application of arachidonic acid (ARA) in various fields of health and dietary requirements has elicited much attention on the industrial production of ARA-containing oil by the cultivation ofMortierella fungi. For the indu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2074ef3553296f3e12f335762dae2dab
https://doi.org/10.1007/bf02932833
https://doi.org/10.1007/bf02932833
Autor:
Yoshio Tanaka, Kazuhisa Ono, Tsutomu Morinaga, Osamu Suzuki, Seiko Shigeta, Tsunehiro Aki, Kengo Akimoto, Katsuyuki Ishihara, Yumiko Nagahata, Kenichi Higashiyama, Shigeaki Fujikawa, Seiji Kawamoto
Publikováno v:
Journal of the American Oil Chemists' Society. 78:599-604
A filamentous fungus producing significant levels of arachidonic acid (AA, C20∶4n−6) was isolated from a freshwater pond sample and assigned to the species Mortierella alliacea. This strain, YN-15, accumulated AA mainly in the form of triglycerid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e16bcc0829102a7d100074f5c5b225fd
https://doi.org/10.1007/s11746-001-0311-2
https://doi.org/10.1007/s11746-001-0311-2
Publikováno v:
Journal of Bioscience and Bioengineering. 91:382-389
The influence of the consumed carbon to nitrogen (C/N) ratio on arachidonic acid (AA) production and mycelial morphology was investigated in cultures of Mortierella alpina using shake flasks and a fermentor. The consumed C/N ratio was varied from 5 t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7924f43ee6f526dc0fb4361a7c6f8bf3
https://doi.org/10.1016/s1389-1723(01)80156-0
https://doi.org/10.1016/s1389-1723(01)80156-0
Publikováno v:
Biotechnology and Bioengineering. 65:537-541
The dielectric behavior of the filamentous fungi Mortierella alpina SAM2104 and 1S-4, which produce polyunsaturated fatty acid enriched oil in the mycelia, was investigated. During the cultivation carried out in a 10-kL fermentor for 12-15 days, the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::97b103d560f3f37633349c6a57660961
https://doi.org/10.1002/(sici)1097-0290(19991205)65:5<537::aid-bit6>3.0.co
https://doi.org/10.1002/(sici)1097-0290(19991205)65:5<537::aid-bit6>3.0.co
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
https://doi.org/10.1002/(sici)1097-0290(19990520)63:4<442::aid-bit7>3.0.co
Image analysis of morphological change during arachidonic acid production by Mortierella alpina 1S-4
Publikováno v:
Journal of Bioscience and Bioengineering. 87:489-494
The changes in mycelial morphology during arachidonic acid (AA) production by Mortierella alpina 1S-4 were investigated using an image analysis system. Cultivation was performed in a 10-kl fermentor, and the culture broth was separated into two fract
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa9d50b3354348ea883106aa875ce5f2
https://doi.org/10.1016/s1389-1723(99)80098-x
https://doi.org/10.1016/s1389-1723(99)80098-x
Autor:
Yumi Minamigawa, Kenichi Higashiyama, Shigeaki Fujikawa, Yuji Shimada, Akio Sugihara, Kengo Akimoto, Yoshio Tominaga, Sadao Komemushi
Publikováno v:
Journal of the American Oil Chemists' Society. 75:1213-1217
An attempt was made to enrich arachidonic acid (AA) from Mortierella single-cell oil, which had an AA content of 25%. The first step involved the hydrolysis of the oil with Pseudomonas sp. lipase. A mixture of 2.5 g oil, 2.5 g water, and 4000 units (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cee0b37c80ecb4b1fa3ff0e3974d1f75
https://doi.org/10.1007/s11746-998-0314-2
https://doi.org/10.1007/s11746-998-0314-2
Publikováno v:
Journal of the American Oil Chemists' Society. 75:1815-1819
The culture conditions for arachidonic acid (AA) production by Mortierella alpina 1S-4 were investigated by means of a morphological study with the aims of obtaining a high AA yield and scale-up. In a 50-L jar fermentor study, a medium containing 3.1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::54b33b9339a69dbe4db11765f8c2f009
https://doi.org/10.1007/s11746-998-0336-9
https://doi.org/10.1007/s11746-998-0336-9