Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Yataro NUNOKAWA"'
Publikováno v:
Journal of Process Control. 6:323-326
In the sake mashing process, we established the following four stages for optimal control of sensory evaluation. (1) To estimate the sensory evaluation value from the component concentrations of sake . (2) To create a model that can approximate the t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::257cb3a36bbabb5445bf13a4369a0acb
https://doi.org/10.1016/0959-1524(95)00043-7
https://doi.org/10.1016/0959-1524(95)00043-7
Publikováno v:
Journal of Fermentation and Bioengineering. 81:125-132
The sake yeast Saccharomyces cerevisiae Kyokai no. 7 (K-7) is capable of producing more than 20% (v/v) ethanol in culture. However, the activity of its alcohol dehydrogenase (ADH), which is a key enzyme in alcohol production, is less than that of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8d03f5c64b5168158b3aad2dd6b1460
https://doi.org/10.1016/0922-338x(96)87589-1
https://doi.org/10.1016/0922-338x(96)87589-1
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 60:383-389
We used a plasmid carrying a sequence for autonomous maintenance in Aspergillus (AMA1) and the E. coli uidA gene as a reporter gene to search the A. oryzae and A. niger genomes for DNA fragments having strong promoter activity. Beta-glucuronidase (GU
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::37c7ff8e72e75f77e228745ba7e711c8
https://doi.org/10.1271/bbb.60.383
https://doi.org/10.1271/bbb.60.383
Publikováno v:
Journal of Fermentation and Bioengineering. 79:45-53
Sensory evaluation data obtained from experts were analyzed by numerical methods. The aim of this study is to identify a model that can objectively estimate the sensory evaluation results based on the concentrations of components in sake. To this aim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8030751116b2166788f421504db6d09c
https://doi.org/10.1016/0922-338x(95)92742-u
https://doi.org/10.1016/0922-338x(95)92742-u
Publikováno v:
Journal of Fermentation and Bioengineering. 77:36-40
The effects of ultrasonic wave irradiation on cell growth and the formation of ethanol and other volatile components in the fermentation process were investigated. The fermentation periods were reduced to 50–64% in wine, beer, and sake made from sa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::751cbf1243184981564736d8c5094520
https://doi.org/10.1016/0922-338x(94)90205-4
https://doi.org/10.1016/0922-338x(94)90205-4
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 58:2224-2227
A new rapid transformation system for Aspergillus niger that uses electroporation to render intact germinating conidia permeable to DNA is described. The transformant colonies appeared earlier than transformants obtained by the protoplast-forming met
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::835282631c95c881145d8ca7d16a250b
https://doi.org/10.1271/bbb.58.2224
https://doi.org/10.1271/bbb.58.2224
Publikováno v:
Journal of Fermentation and Bioengineering. 74:112-116
Isoamylalcohol and isoamylacetate concentrations were analyzed at various isothermal conditions in sake brewed with a saccharified rice solution. Kinetic models for formation of these components were constructed in which the relation between the isoa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad5affcaa06b88b73719ba07de6ef343
https://doi.org/10.1016/0922-338x(92)80011-7
https://doi.org/10.1016/0922-338x(92)80011-7
Autor:
Katsuya Gomi, Gakuzo Tamura, Toshitaka Minetoki, Chieko Kumagai, Yataro Nunokawa, Katsuhiko Kitamoto
Publikováno v:
Current genetics. 30(5)
The nucleotide sequence of a 1.5-kb fragment of the promoter region of the Aspergillus oryzae agdA gene encoding alpha-glucosidase was determined. A comparison with the promoter regions of other Aspergillus amylase genes indicated that there are thre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::02b77131295db2a7a10515785e2c7e60
https://pubmed.ncbi.nlm.nih.gov/8929396
https://pubmed.ncbi.nlm.nih.gov/8929396
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 59:1133-1134
An autonomously replicating plasmid is expected to increase the frequency of Aspergillus transformation. To construct this type of plasmid, we developed a rapid method of re-isolating autonomously replicating plasmids from Aspergillus transformants.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::344a286cfb5e664331c9163f43b9df36
https://doi.org/10.1271/bbb.59.1133
https://doi.org/10.1271/bbb.59.1133
Publikováno v:
Journal of Fermentation and Bioengineering. 72:479-480
Hiochi-bacterial plasmids were screened. Many hiochi-lactobacilli had plasmids of several molecular sizes, whereas only a few true hiochi-bacilli had just one or two plasmids. A 4.7 kb cryptic plasmid in hiochi-lactobacilli homo-fermenter A-1 strain
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e469c4b2414b91c3f872e66317c548cd
https://doi.org/10.1016/0922-338x(91)90058-o
https://doi.org/10.1016/0922-338x(91)90058-o