Výsledky vyhledávání - "Yasuyuki Uzuka"

Study on the Koji Mold Producing Substrate-Possible Application as a Food Supplement

Autor: Yasuyuki Uzuka, Tomohiro Kitamura, Seiichi Matsugo, Shunsuke Muramatsu, Yoshihito Sano, Susumu Kokubo, Satoru Omata, Yuka Ishikawa

Publikováno v: Food Science and Technology Research. 13:13-19

In the production of soy sauce, the koji making stage during which koji mold is cultivated, is the key process for producing a high quality final product. Koji mold and contaminated bacteria act as antagonists as the koji making stage proceeds. As a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::97eca30fa9f8ca4a137252b95f8f9d4f
https://doi.org/10.3136/fstr.13.13

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Fractionation and Anti-tumor Activity of the Mycelia of Liquid-culturedPhellinus linteus

Autor: Seiichi Matsugo, Tomoyuki Nakamura, Sumitaka Matsuo, Yasuyuki Uzuka, Hirokazu Kawagishi

Publikováno v: Bioscience, Biotechnology, and Biochemistry. 68:868-872

All the fractions of Phellinus linteus mycelia showed anti-tumor activity toward solid tumors planted in mice. The highest anti-tumor activity of 81.2% was observed in the protein-glucan complex obtained by precipitating the 24% NaOH extract at pH 6.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::261f2ce5d28667981f414975485216db
https://doi.org/10.1271/bbb.68.868

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An Improved Method for Isolating Yeasts in the GenusLipomycesand Related Genera from Soil

Autor: Tsutomu Ando, Yasuyuki Uzuka, Takafumi Naganuma, Ken Katsumata, Hisayuki Watanabe, Katsushi Nishimura

Publikováno v: Bioscience, Biotechnology, and Biochemistry. 63:195-198

An improved method for isolating soil yeasts in the genus Lipomyces and related genera was developed on the basis of their physiological properties. Liberation of yeast cells from soil, capture of the yeast cells by a membrane filter, and colony form

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a89c7d35020afd87089acc9392296931
https://doi.org/10.1271/bbb.63.195

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Short-term Soy Sauce Making using Whole Soy Bean

Autor: Yoshihito Sano, Shunsuke Muramatsu, Naruki Ito, Yasuyuki Uzuka

Publikováno v: JOURNAL OF THE BREWING SOCIETY OF JAPAN. 93:344-350

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::de518f76f51571f0a35b53bdc4966838
https://doi.org/10.6013/jbrewsocjapan1988.93.344

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Development of a new chemically defined sporulation medium for the yeasts in the genus Lipomyces

Autor: Hisayuki, Watanabe, Masaaki, Okada, Takashi, Hibi, Katsushi, Nishimura, Takafumi, Naganuma, Yasuyuki, Uzuka

Publikováno v: The Journal of General and Applied Microbiology. 43:289-293

A chemically defined sporulation medium (AF medium) for the yeasts belonging to the genus Lipomyces was developed. The chemical composition was derived from chemical analyses of soybean extract. Some chemical modification of the AF medium indicated t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ddfe98ecc31773982d7b036dca4e30ca
https://doi.org/10.2323/jgam.43.289

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Preparation of Low Sodium Chloride Containing Soy Sauce Using Amino Acid Based Saltiness Enhancers

Autor: Shunsuke Muramatsu, Masahiro Tamura, Yoshihito Sano, Hideo Okai, Yasuyuki Uzuka, Rie Kuramitsu, Kozo Nakamura, Daisuke Segawa

Publikováno v: Bioscience, Biotechnology, and Biochemistry. 59:35-39

To establish the usefulness of amino acid based saltiness enhancers, soy sauce containing a basic amino acid, glycine ethyl ester hydrochloride, or taurine was prepared. The enhancer-added soy sauce produced the same level of saltiness as that of nor

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::86e0203b0daad0b86471375549b6a04a
https://doi.org/10.1271/bbb.59.35

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