Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Seiki Gisusi"'
Autor:
Miyuki Kodaira, Wataru Aoki, Naoki Endo, Daisuke Sakuma, Eiji Hadano, Atsuko Hadano, Yasushi Hashimoto, Seiki Gisusi, Kohei Yamamoto, Ryo Sugawara, Masaki Fukuda, Akiyoshi Yamada
Publikováno v:
Mycoscience; 2024, Vol. 65 Issue 2, p49-67, 19p
Autor:
Miyuki Kodaira, Wataru Aoki, Naoki Endo, Daisue Sakuma, Eiji Hadano, Atsuko Hadano, Yasushi Hashimoto, Seiki Gisusi, Masaki Fukuda, Akiyoshi Yamada
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1adc56518ff02b4b9564ef93dac2eff0
https://doi.org/10.2139/ssrn.4261673
https://doi.org/10.2139/ssrn.4261673
Autor:
Tohru Fujita, Muneyoshi Yamaguchi, Takashi Yamanaka, Tomonori Azuma, Masataka Kawai, Seiki Gisusi, Maki Narimatsu, Yutaka Tamai
Publikováno v:
Asian Journal of Biotechnology and Bioresource Technology. :1-8
Aims: To investigate the effect of temperature on the mycelial growth of the highly prized mushroom, Tricholoma matsutake, in soil medium. Methodology: Seven strains of T. matsutake collected from different areas of Japan were incubated in soil mediu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a5f70fd22ed9f4606713358179d172f
https://doi.org/10.9734/ajb2t/2019/v5i430066
https://doi.org/10.9734/ajb2t/2019/v5i430066
Autor:
Wataru Aoki, Bergius, Niclas, Kozlan, Serhii, Fuminori Fukuzawa, Hitomi Okuda, Hitoshi Murata, Ishida, Takahide A., Vaario, Lu-Min, Hisayasu Kobayashi, Kalmiş, Erbil, Toshimitsu Fukiharu, Seiki Gisusi, Ken-ichi Matsushima, Yoshie Terashima, Maki Narimatsu, Norihisa Matsushita, Kang-Hyeon Ka, Fuqiang Yu, Takashi Yamanaka, Masaki Fukuda
Publikováno v:
Mycoscience; 2022, Vol. 63 Issue 5, p197-214, 18p
Autor:
Shozo Yoneyama, Yoshihiko Tokuji, Mayumi Sato, Atsuko Miyagi, Maki Kawai-Yamada, Seiki Gisusi
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 81:2314-2322
Maitake mushroom (Grifola frondosa [Dicks.] Gray) is generally cultured using the sawdust of broadleaf trees. The maitake strain Gf433 has high production efficiency, with high-quality of fruiting bodies even when 30% of the birch sawdust on the basa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e695d6414507086de79fd1a3406c23c3
https://doi.org/10.1080/09168451.2017.1387049
https://doi.org/10.1080/09168451.2017.1387049
Publikováno v:
Mycorrhiza. 23:303-315
Amanita caesareoides is a sister species of Amanita caesarea, also known as Caesar's mushroom and one of the most desirable edible mycorrhizal mushrooms. However, cultivation of Caesar's mushrooms has not yet been successful due to the difficulties i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4bb026bb072eee3553bf4f4aad1cf32c
https://doi.org/10.1007/s00572-012-0471-x
https://doi.org/10.1007/s00572-012-0471-x
Publikováno v:
Journal of Wood Science. 59:88-93
Waste mushroom medium (WM) was saccharized with cellulase to obtain glucose after shiitake fruiting bodies were harvested 3 and 5 times (WM-3 and WM-5, respectively). Glucose can be used as a feedstock for the production of bioethanol or other biopro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc799cf5a29d4dc0a1ceb78b85dfb220
https://doi.org/10.1007/s10086-012-1293-3
https://doi.org/10.1007/s10086-012-1293-3
Publikováno v:
Journal of Wood Science. 58:446-452
Waste mushroom medium of shiitake and enokitake (WS and WE, respectively) was steamed (StmWS and StmWE, respectively) and saccharized with cellulase to obtain glucose which can be feedstock of bioethanol or other bioproducts. Mushroom medium before c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d56adba72141ae44685a96d394a5da33
https://doi.org/10.1007/s10086-012-1263-9
https://doi.org/10.1007/s10086-012-1263-9
Publikováno v:
Journal of Wood Science. 57:429-435
The feasibility of using waste mushroom medium (WMM) as a substrate for enzymic saccharification to produce bioethanol or other bioproducts was investigated. WMM was broken up or left unbroken and stored at constant temperatures (5°, 15°, and 25°C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8263aab032b4cff00d79adc1c299e6dc
https://doi.org/10.1007/s10086-011-1185-y
https://doi.org/10.1007/s10086-011-1185-y
Publikováno v:
Food Chemistry. 84:265-270
The effects of strain and cultivation medium on the chemical composition of the taste components, including soluble sugars and free amino acids, in the fruit-body of Hypsizygus marmoreus were investigated. Three strains, Hm 88-8, Hm 00-1 and Hm 00-5,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::628f624f18587d0c2715fe299582297a
https://doi.org/10.1016/s0308-8146(03)00210-3
https://doi.org/10.1016/s0308-8146(03)00210-3