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pro vyhledávání: '"Miki Kubo"'
Publikováno v:
Bioscience, biotechnology, and biochemistry. 86(12)
Kishu-Narezushi is a spontaneously fermented food comprising fish, rice, and salt. During spontaneous fermentation, the microbiome may differ among batches, even when manufactured in the same way. In addition, analyses of changes in the chemical comp
Autor:
Naofumi Kuroda, Seiji Shinkai, Shun Ichi Tamaru, Kinosuke Kamogawa, Miyabi Honzaki, Kaori Hori, Miki Kubo
Publikováno v:
Chemistry – An Asian Journal. 14:2102-2107
The semi-artificial branched-polysaccharides, amylose-grafted curdlans, were synthesized utilizing an enzymatic polymerization. Both a curdlan main chain and amylose side chains on the polysaccharides maintain the original helical structure as well a
Publikováno v:
Journal of Biomaterials and Nanobiotechnology. :10-19
The ability of heated scallop-shell powder (HSSP) to disinfect Escherichia coli ATCC 25922 biofilm was investigated. On account of its cryotolerance and cell surface characteristics, the E. coli strain is reportedly a useful surrogate for E. coli O15