Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Tomomi Tomoda"'
Publikováno v:
武庫川女子大学紀要. 自然科学編. 55:53-59
We evaluated the physiological activity of soybean fermented with mushroom mycelia．Without heating，fibrinolytic activity was observed in Schizophyllum commune（1418mm2），Pleurotus cornucopiae（ 1635mm2），Hericium ramosum（1608mm2）and N
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::0e0ef540583c3b70ced8a9cbeafd930a
http://id.nii.ac.jp/1479/00000474/
http://id.nii.ac.jp/1479/00000474/
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