Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Takeharu NAKAHARA"'
Publikováno v:
AMB Express, Vol 10, Iss 1, Pp 1-9 (2020)
Abstract Ammonia is used as a fertilizer for agriculture, chemical raw material, and carrier for transporting hydrogen, and with economic development, the demand for ammonia has increased. The Haber–Bosch process, which is the main method for produ
Externí odkaz:
https://doaj.org/article/cdd98b272e004cbc96088b43c5c26b11
Autor:
Yukio Watanabe, Kouichi Kuroda, Yuki Tatemichi, Takeharu Nakahara, Wataru Aoki, Mitsuyoshi Ueda
Publikováno v:
AMB Express, Vol 10, Iss 1, Pp 1-8 (2020)
Abstract Ammonia is an essential substance for agriculture and the chemical industry. The intracellular production of ammonia in yeast (Saccharomyces cerevisiae) by metabolic engineering is difficult because yeast strongly assimilates ammonia, and th
Externí odkaz:
https://doaj.org/article/14403a4c908645a19116348a85c5eeff
Autor:
Tomoyuki Yamana, Moyu Taniguchi, Takeharu Nakahara, Yusuke Ito, Natsuki Okochi, Sastia Prama Putri, Eiichiro Fukusaki
Publikováno v:
Metabolites, Vol 10, Iss 4, p 137 (2020)
Soy sauce is a traditional Japanese umami seasoning commonly made from soybeans, wheat, and salt water. Soy-sauce-like seasoning, made from other raw materials, such as rice and peas, has recently been developed. However, differences in the taste of
Externí odkaz:
https://doaj.org/article/247827ba5d96448b8f29650930b01dda
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 85:2209-2216
Biological nitrogen fixation by nitrogenase has attracted attention as an alternative method to chemical nitrogen fixation, which requires large amounts of fossil fuels. Azotobacter vinelandii, which produces an oxygen-sensitive nitrogenase, can fix
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2910f99d93400365e1f834ce758254f4
https://doi.org/10.1093/bbb/zbab144
https://doi.org/10.1093/bbb/zbab144
Autor:
Yusuke Ito, Kana Yamamoto, Ryoichi Sasano, Takeharu Nakahara, Eiichiro Fukusaki, Moyu Taniguchi
Publikováno v:
Journal of bioscience and bioengineering. 132(6)
Hon-mirin (HM) is a traditional Japanese brewed seasoning used to confer sweetness and koku. Mirin-like-seasoning (MLS) is a less-expensive alternative to HM because it is not subjected to liquor tax in Japan. In this study, components and taste qual
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7858b42ef3a20e28573958e662f2927
https://pubmed.ncbi.nlm.nih.gov/34607774
https://pubmed.ncbi.nlm.nih.gov/34607774
Publikováno v:
AMB Express
AMB Express, Vol 10, Iss 1, Pp 1-9 (2020)
AMB Express, Vol 10, Iss 1, Pp 1-9 (2020)
Ammonia is used as a fertilizer for agriculture, chemical raw material, and carrier for transporting hydrogen, and with economic development, the demand for ammonia has increased. The Haber–Bosch process, which is the main method for producing ammo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e5d42343dbfbf1c8eb0518d4e888ffd8
http://europepmc.org/articles/PMC7434829
http://europepmc.org/articles/PMC7434829
Autor:
Takeharu Nakahara, Mitsuyoshi Ueda, Wataru Aoki, Kouichi Kuroda, Yukio Watanabe, Yuki Tatemichi
Publikováno v:
AMB Express
AMB Express, Vol 10, Iss 1, Pp 1-8 (2020)
AMB Express, Vol 10, Iss 1, Pp 1-8 (2020)
Ammonia is an essential substance for agriculture and the chemical industry. The intracellular production of ammonia in yeast (Saccharomyces cerevisiae) by metabolic engineering is difficult because yeast strongly assimilates ammonia, and the knockou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7752369e1c5c48d07074ac96366ac8c7
https://pubmed.ncbi.nlm.nih.gov/32296960
https://pubmed.ncbi.nlm.nih.gov/32296960
Additional file 1: Table S1. Concentration of glucose in various medium. Table S2. Primers used in this study. Table S3. Concentration of amino acids in various medium (expressed as mM). Figure S1. M9-yeast extract medium supplemented with (A) blank,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bb741967396a6c67c5deb82ad833960c
Autor:
Takeharu NAKAHARA, Riichiro UCHIDA
Publikováno v:
KAGAKU TO SEIBUTSU. 56:445-449
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef0397442164722304451d2937f23cbd
https://doi.org/10.1271/kagakutoseibutsu.56.445
https://doi.org/10.1271/kagakutoseibutsu.56.445
Autor:
Riichiro Uchida, Takeharu Nakahara
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 111:302-307
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ccf83d95ac26da23d74104c00ee32d5
https://doi.org/10.6013/jbrewsocjapan.111.302
https://doi.org/10.6013/jbrewsocjapan.111.302