Zobrazeno 1 - 10
of 85
pro vyhledávání: '"Makoto Imura"'
Autor:
Taishi Yasukawa, Arisa H. Oda, Takahiro Nakamura, Naohisa Masuo, Miki Tamura, Yuriko Yamasaki, Makoto Imura, Takatomi Yamada, Kunihiro Ohta
Publikováno v:
Communications Biology, Vol 5, Iss 1, Pp 1-13 (2022)
The TAQing system is upgraded and optimised as the foreign-DNA-free genome engineering technology, TAQing2.0. Genomic rearrangements are randomly induced by introducing the TaqI restriction endonuclease into non-sporulating industrial yeast with cell
Externí odkaz:
https://doaj.org/article/d0ffe62d98cd456c95b140b1e4b73818
Publikováno v:
Microbial Cell Factories, Vol 18, Iss 1, Pp 1-12 (2019)
Abstract Background Thermostable enzymes have several advantages over their mesophilic counterparts for industrial applications. However, trade-offs such as thermal instability of enzyme substrates or co-factors exist. Nicotinamide adenine dinucleoti
Externí odkaz:
https://doaj.org/article/b71cb05ebd7745a893742fb3fc7859a9
Autor:
Makoto IMURA, Takayuki KOYAMA, Shigeki NAKAE, Motonobu IIZUKA, Yasushi HAYASAKA, Takayuki SUZUKI
Publikováno v:
Nihon Kikai Gakkai ronbunshu, Vol 81, Iss 830, Pp 15-00185-15-00185 (2015)
Our objective is to analyze both tensional and bending stress of bolted joints under eccentric load. Especially, our analysis is under four combined conditions as described below, (1) embedded bolted joints, (2) thinner clamped plate, (3) large eccen
Externí odkaz:
https://doaj.org/article/b04a5fc49e2e4586b27d51f07069551c
Autor:
Yasue Kubota, Yoshiyuki Kojima, Yasuhiro Shibata, Makoto Imura, Shoichi Sasaki, Kenjiro Kohri
Publikováno v:
Advances in Urology, Vol 2011 (2011)
In the gastrointestinal tract, interstitial cells of Cajal (ICCs) act as pacemaker cells to generate slow wave activity. Interstitial cells that resemble ICCs in the gastrointestinal tract have been identified by their morphological characteristics i
Externí odkaz:
https://doaj.org/article/53c48a27a57042fa9e138e5138ccf9f2
Publikováno v:
Journal of Bioscience and Bioengineering. 132:585-591
The demand for the amino acid l -cysteine is increasing in the food, cosmetic, and pharmaceutical industries. Conventionally, the commercial production of l -cysteine is achieved by its extraction from the acid hydrolysate of hair and feathers. Howev
The paper is concerned with an unbalanced cylindrical rotor containing a small amount of fluid, spun out to form a thin fluid layer on the inner surface of the cylinder. The main interest is in the possibility of this fluid layer to counterbalance an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b06b6db9931d004906ca00bffb7dcd80
https://doi.org/10.21203/rs.3.rs-2013988/v1
https://doi.org/10.21203/rs.3.rs-2013988/v1
Publikováno v:
Journal of Bioscience and Bioengineering. 129:52-58
The Crabtree effect involves energy management in which yeasts utilize glycolysis as the terminal electron acceptor instead of oxygen, despite the presence of sufficient dissolved oxygen, when oxygen concentrations exceed a certain limit. The Crabtre
It is important to evaluate the safety of bolted joint under a load eccentric to a bolt axis. We examined tapped thread joints, with which a clamped plate is tightened with bolts to a base body, by applying eccentric loads to the bolts. The structura
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be0d034dfa27796bda114c6564ed912d
https://doi.org/10.1115/1.0000219v
https://doi.org/10.1115/1.0000219v
Autor:
Hironori Taniguchi, Makoto Imura, Yoshihiro Toya, Ryo Iwakiri, Kohsuke Honda, Kenji Okano, Yohei Hanatani
Publikováno v:
Applied Microbiology and Biotechnology. 103:8009-8019
Cysteine is a commercially valuable amino acid with an increasing demand in the food, cosmetic, and pharmaceutical industries. Although cysteine is conventionally manufactured by extraction from animal proteins, this method has several problems, such
Publikováno v:
Journal of Bioscience and Bioengineering. 126:183-188
The budding yeast Saccharomyces cerevisiae is an important microorganism for fermentation and the food industry. However, during production, S. cerevisiae commonly uses the ethanol fermentation pathway for glucose utilization if excess sugar is prese