검색결과 : 5건
| No. | Article |
|---|---|
| 1 |
Effect of pressure on the inactivation of enzymes and hiochi bacteria in unpasteurized sake by low-pressure carbon dioxide microbubbles Kobayashi F, Odake S, Kobayashi K, Sakurai H Journal of Food Engineering, 171, 52, 2016 |
| 2 |
Growth-inhibition of hiochi bacteria in namazake (raw sake) by bacteriocins from lactic acid bacteria Taniguchi M, Ishiyama Y, Takata T, Nakanishi T, Kaneoke M, Watanabe K, Yanagida F, Chen YS, Kouya T, Tanaka T Journal of Bioscience and Bioengineering, 109(6), 570, 2010 |
| 3 |
New insertion sequence in Lactobacillus fructivorans strains isolated from spoiled sake Wada Y, Mizoguchi H Journal of Bioscience and Bioengineering, 103(5), 399, 2007 |
| 4 |
Isolation of a new lytic enzyme for hiochi bacteria and other lactic acid bacteria Ohbuchi K, Hasegawa K, Hamachi M, Ozeki K, Kumagai C Journal of Bioscience and Bioengineering, 91(5), 487, 2001 |
| 5 |
Rapid detection of substrate-oxidizing activity of hiochi bacteria using benzoquinone-mediated amperometric method Kondo T, Ikeda T Journal of Bioscience and Bioengineering, 90(2), 217, 2000 |