Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Tokumitsu Okamura-Matsui"'
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
Characteristics of a cheese-like food produced by fermentation of the mushroom Schizophyllum commune
Autor:
Kaori Takemura, Mitsue Sera, Hiroko Noda, Shoko Fukuda, Tomomi Takeno, Tokumitsu Okamura-Matsui, Masahiro Ohsugi
Publikováno v:
Journal of bioscience and bioengineering. 92(1)
Lactate bacteria of the Lactobacillus and Streptococcus genera are normally employed in cheese making because these microbes have potent ability to produce lactate dehydrogenase. A milk-clotting enzyme is also necessary to make cheese. Recently, we d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::270ac8ca9797d94b3b35cafd5aa400a3
https://pubmed.ncbi.nlm.nih.gov/16233053
https://pubmed.ncbi.nlm.nih.gov/16233053