Zobrazeno 1 - 10
of 129
pro vyhledávání: '"Kenzo Tonomura"'
Autor:
Naotaka Kurose, Kenzo Tonomura
Publikováno v:
Recombinant Microbes for Industrial and Agricultural Applications
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::29257bff62297ea981ff815142dcfa93
https://doi.org/10.1201/9781003067191-46
https://doi.org/10.1201/9781003067191-46
Publikováno v:
FEMS Microbiology Letters. 152:339-343
Several microorganisms were isolated as bacteria degrading polycaprolactone (PCL), and one of them, a strain B273 identified as Alcaligenes faecalis, was selected. Because this strain produced only slight PCL depolymerase activity, the hyper-producin
Publikováno v:
Food Microbiology. 17:341-347
Publikováno v:
Journal of Polymers and the Environment. 8:29-32
Fifty-six commercially available proteases were tested for polylactide-degrading activity. Little or no activity was found in acid and neutral proteases, while some alkaline proteases formed appreciable amounts of lactic acid from polylactide. These
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 62:1802-1805
We investigated the expression and localization in Escherichia coli of sucZE2 and sucZE3, encoding Zymomonas mobilis extracellular levansucrase and invertase, respectively, and lacking a typical N-terminal secretion signal. Levansucrase and invertase
Publikováno v:
Yeast. 13:1243-1250
Sequences of two internally transcribed spacer regions between 18S and 28S rRNA genes were determined to assess the phylogenetic relationship in the strains belonging to the genus Saccharomyces. The sequences of S. bayanus and S. pastorianus were qui
Publikováno v:
Bioresource Technology. 60:101-106
Production of lactic acid from discarded bread by using an amylolytic lactic acid bacterium, Lactobacillus amylovorus, was investigated to recycle bakery wastes. Addition of 2.0% yeast extract in the medium containing 3.58% bread crust caused maximum
Autor:
Kenzo Tonomura, Yuji Oda
Publikováno v:
Food Microbiology. 12:405-411
The yeast Torulaspora pretoriensis YK-1 possesses both high potential leavening ability and freeze-thaw resistance, but its leavening ability in dough, without the addition of sugar, is much less than commercial baking strains (Oda and Tonomura 1993)
Publikováno v:
Journal of Fermentation and Bioengineering. 80:265-269
Five strains were isolated from soil as fungi able to degrade both poly(3-hydroxybutyrate) (PHB) and polycaprolactone (PCL), and one of the strains, D218, identified as Paecilomyces lilacinus, was selected. In 10 d, D218 degraded PHB almost completel