Zobrazeno 1 - 10
of 41
pro vyhledávání: '"Tokumitsu, Okamura"'
Publikováno v:
Journal of Molecular Catalysis B: Enzymatic. 23:133-144
Saccharomyces cerevisiae is the main microorganism used in alcoholic beverage brewing, because this microbe has alcohol dehydrogenase (ADH) activity. We have recently discovered that some genera of mushrooms produce alcohol dehydrogenase, and made wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c7ef4be0dc842daeef6fc00215185337
https://doi.org/10.1016/s1381-1177(03)00079-1
https://doi.org/10.1016/s1381-1177(03)00079-1
Autor:
Tokumitsu Okamura-Matsui, Masahiro Ohsugi, Shoko Fukuda, Hiroko Noda, Tomomi Tomoda, Hiromi Izuta
Publikováno v:
Food Science and Technology Research. 9:227-230
Bacillus natto is the main microorganism used to make natto (fermented soybeans), because this microbe has good ability to produce protease. However, it is known that some genera of mushroom also produce protease, and in this study we made a fermente
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::98df1b5f91a4fb3a992630bb88221903
https://doi.org/10.3136/fstr.9.227
https://doi.org/10.3136/fstr.9.227
Publikováno v:
武庫川女子大学紀要. 自然科学編. 48:59-63
The addition of aspartame to white bread dough affected the gas production due to baker's yeast. After 3 hours of incubation, the total gas production of 3% aspartame-added dough decreased about 0.4 times that of standard dough. Gas production decrea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::bf2cba2f79433daca2f4600dc797610d
http://id.nii.ac.jp/1479/00000386/
http://id.nii.ac.jp/1479/00000386/
Publikováno v:
武庫川女子大学紀要. 自然科学編. 48:49-53
Dough containing corn starch or potato starch can expand the same as standard dough, but dough containing sweet potato starch does not expand easily. Corn starch-bread allows extension of the dough with gas, keeps the gas in the dough, preserves gas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::f87551b5887cac1e39f65ed91073debb
http://id.nii.ac.jp/1479/00000384/
http://id.nii.ac.jp/1479/00000384/
Publikováno v:
武庫川女子大学紀要. 自然科学編. 48:95-103
Fifty-two strains of bacteria cultured under aerobic conditions and 12 strains of bacteria cultured under anaerobic conditions demonstrated high activity staining of aspartate dehydrogenase with NAD^+. Four strains of bacteria cultured under aerobic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::8d1cd2c35e8f3e243f81d4d0b2ed916e
http://id.nii.ac.jp/1479/00000392/
http://id.nii.ac.jp/1479/00000392/
Autor:
Tokumitsu, OKAMURA, Tomomi, Takeno, Shoko, Fukuda, Akiko, MOHRI, Hiroko, Noda, Atsuko, Iemoto, Noboru, HORIE, Masahiro , OHSUGI
Publikováno v:
武庫川女子大学紀要. 自然科学編. 48:65-68
The clotting time for thrombin of the culture broth from Laetiporus sulphureus was more than 44 times that of the control (2% malt extract medium), whereas the culture broths of all other strains exhibited lower anti-coagulative activity. In experime
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::b92bad0a8721dae35ab524ec6b59e304
http://id.nii.ac.jp/1479/00000387/
http://id.nii.ac.jp/1479/00000387/
Publikováno v:
武庫川女子大学紀要. 自然科学編. 48:37-43
Bread containing 5% enokitake (Flammulina velutipes) produced manually the expanded most, however, in the case of shiitake (Lentinus edodes), the loaf volume of bread decreased with an increasing concentration of shiitake. In the case of dough withou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::dfca645b8bff5e60a44fbb9bd3b18d07
http://id.nii.ac.jp/1479/00000382/
http://id.nii.ac.jp/1479/00000382/
Autor:
Tomomi, Takeno, Tokumitsu, OKAMURA, Mitsue, Sera, Marika, TANAKA, Shoko, Fukuda, Masahiro , OHSUGI
Publikováno v:
武庫川女子大学紀要. 自然科学編. 47:67-72
Screening of fibrinolytic enzymes from bacteria, yeasts, molds and basidiomycetes was done. All bacteria except Serratia plymuthica IFO 3055 had fibrinolytic activity under aerobic or anaerobic culture conditions. Yeasts cultured under both aerobic a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::105b1120540978d2d6b1a40070fe5996
http://id.nii.ac.jp/1479/00000371/
http://id.nii.ac.jp/1479/00000371/
Autor:
Shoko, Fukuda, Tokumitsu, OKAMURA, Marika, TANAKA, Mitsue, Sera, Tomomi, Takeno, Masahiro , OHSUGI
Publikováno v:
武庫川女子大学紀要. 自然科学編. 47:51-56
Twenty strains of bacteria and 5 strains of basidiomycetes cultured under aerobic conditions and 9 strains of bacteria cultured under anaerobic conditions demonstrated high lactate dehydrogenase activity. One strain of basidiomycete cultured under ae
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::cad2a023765ed0618096c6a28b0a0693
http://id.nii.ac.jp/1479/00000368/
http://id.nii.ac.jp/1479/00000368/
Publikováno v:
武庫川女子大学紀要. 自然科学編. 47:39-42
Hibiscus manihot are used as a viscidity of manufacture of Japanese paper. In this paper, we report successful results in the induction of callus from seed and leaf of H. manihot. In the case of seed, the better results were obtained with the medium
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::ca7d3a3b087b1eba136020e62a1a5fcc
http://id.nii.ac.jp/1479/00000365/
http://id.nii.ac.jp/1479/00000365/