Zobrazeno 1 - 10
of 41
pro vyhledávání: '"Taro Kiso"'
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 84:507-517
Membrane-bound quinoprotein glucose dehydrogenase from acetic acid bacteria produces lactobionic acid by the oxidation of lactose. Its enzymatic activity on lactose and maltose is much lower than that on d-glucose. For that reason, the activity of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1754bd8224739d1e51499359c47211d5
https://doi.org/10.1080/09168451.2019.1689095
https://doi.org/10.1080/09168451.2019.1689095
Autor:
Tetsuya Ito, Hisaharu Masaki, Koki Fujita, Hiromi Murakami, Motohiro Shizuma, Taro Kiso, Takaaki Kiryu
Publikováno v:
Bioscience, Biotechnology & Biochemistry; Jan2022, Vol. 86 Issue 1, p56-67, 12p
Publikováno v:
Bioscience, biotechnology, and biochemistry. 83(6)
Acetic acid bacteria are used in the commercial production of lactobionic acid (LacA). However, the lactose-oxidizing enzyme of these bacteria remains unidentified. Lactose-oxidizing activity has been detected in bacterial membrane fractions and is s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ca2233108eb29f5d80f44cdd69f4b414
https://pubmed.ncbi.nlm.nih.gov/30777491
https://pubmed.ncbi.nlm.nih.gov/30777491
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 63:137-141
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::071ad0be1ffd848b5ff6432ee9908d4a
https://doi.org/10.3136/nskkk.63.137
https://doi.org/10.3136/nskkk.63.137
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 111:808-815
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f3a9c6e2984b715358ef35df077e7326
https://doi.org/10.6013/jbrewsocjapan.111.808
https://doi.org/10.6013/jbrewsocjapan.111.808
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 79:1712-1718
Lactobionic acid was produced by acetic acid bacteria to oxidize lactose. Gluconobacter spp. and Gluconacetobacter spp. showed higher lactose-oxidizing activities than Acetobacter spp. Gluconobacter frateurii NBRC3285 produced the highest amount of l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f577863e1b6b0dc938d250b930d94108
https://doi.org/10.1080/09168451.2015.1038214
https://doi.org/10.1080/09168451.2015.1038214
Autor:
Chie Honda, Yuki Masui, Taku Imai, Taro Kiso, Toshiko Tanimoto, Hirofumi Nakano, Eiji Miyoshi, Hiromi Murakami, Sumio Kitahata, Madoka Kimura, Kenta Moriwaki, Uichiro Takagi, Yuko Shirai, Takaaki Kiryu
Publikováno v:
Carbohydrate Research. 374:49-58
From a mixture of 4-nitrophenyl α-L-fucopyranoside and D-mannopyranose, 3-O-α-L-fucopyranosyl-D-mannopyranose was synthesised through the transferring action of α-fucosidase (Sumizyme PHY). 6(I),6(IV)-Di-O-(3-O-α-L-fucopyranosyl-α-D-mannopyranos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::262c90a571f18b4eef4132496078a6ce
https://doi.org/10.1016/j.carres.2013.03.022
https://doi.org/10.1016/j.carres.2013.03.022
Autor:
Taro Kiso
Publikováno v:
Bulletin of Applied Glycoscience. 2:97-103
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::063dc9cdf457ce632495afdd463b0479
https://doi.org/10.5458/bag.2.2_97
https://doi.org/10.5458/bag.2.2_97
Autor:
Kenji Hozono, Tadamasa Terai, Taro Kiso, Motohiro Shizuma, Hirofumi Nakano, Hiromi Murakami, Takaaki Kiryu
Publikováno v:
Journal of Molecular Catalysis B: Enzymatic. 45:50-56
Horseradish peroxidase catalyzed an oxidative coupling reaction of 4′-hydroxyphenyl β-glucoside (arbutin) and 2,5-dihydroxybenzoic acid sodium salt (gentisate) using H2O2 as an electron acceptor to yield a precipitating yellow compound. An approxi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d1608cda738bc063f9ff81307f793568
https://doi.org/10.1016/j.molcatb.2006.11.007
https://doi.org/10.1016/j.molcatb.2006.11.007
Autor:
Tsutomu Shinagawa, Hirofumi Nakano, Hiromi Murakami, Taro Kiso, Yasuyuki Kobayashi, Takaaki Kiryu, Seiji Watase, Motohiro Shizuma
Publikováno v:
Journal of Applied Glycoscience. 54:157-161
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b6cd21109df33d7a639d606d3ceb97da
https://doi.org/10.5458/jag.54.157
https://doi.org/10.5458/jag.54.157