Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Tomomi Takeno"'
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/
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. 47:63-66
Screening of amine dehydrogenase from bacteria, yeasts and molds was done. In this paper, we report on histamine dehydrogenase and benzylamine dehydrogenase. Screening of amine dehydrogenase was carried out following the replica method. Twenty-nine m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::adc3aa80731b80467808a65612187749
http://id.nii.ac.jp/1479/00000370/
http://id.nii.ac.jp/1479/00000370/
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. 47:57-62
Twenty strains of bacteria and 10 strains of basidiomycetes cultured under aerobic conditions, and 3 strains of bacteria and 7 strains of yeasts cultured under anaerobic conditions demonstrated high alcohol dehydrogenase activity. Seven strains of ba
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::a104fab2e6a0f90fae098ac159697913
http://id.nii.ac.jp/1479/00000369/
http://id.nii.ac.jp/1479/00000369/
Autor:
Masahiro Ohsugi, Tomoko Ogata, Norie Minamimoto, Tomomi Takeno, Shoko Fukuda, Hiroko Noda, Tokumitsu Okamura
Publikováno v:
Food Science and Technology Research. 7:88-90
In general, Saccharomyces cerevisiae is a main microorganism in beer brewing, because this microbe has potent ability to produce alcohol dehydrogenase. Recently, we discovered that some genera of mushroom produce alcohol de-hydrogenase, and made a be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87f98300ea6f83d7678b82d0e8068654
https://doi.org/10.3136/fstr.7.88
https://doi.org/10.3136/fstr.7.88