검색결과 : 6건
| No. | Article |
|---|---|
| 1 |
Genetic instability of constitutive acid phosphatase in shochu and sake yeast Takashita H, Kajiwara Y, Shimoda M, Matsuoka M, Ogawa T, Ono K Journal of Bioscience and Bioengineering, 116(1), 71, 2013 |
| 2 |
Competitive advantage and tolerance of selected shochu yeast in barley shochu mash Takashita H, Fujihara E, Furutera M, Kajiwara Y, Shimoda M, Matsuoka M, Ogawa T, Kawamoto S, Ono K Journal of Bioscience and Bioengineering, 116(1), 79, 2013 |
| 3 |
Enhanced glycerol production in Shochu yeast by heat-shock treatment is due to prolonged transcription of GPD1 Kajiwara Y, Ogawa K, Takashita H, Omori T Journal of Bioscience and Bioengineering, 90(1), 121, 2000 |
| 4 |
Shortening of Shochu-Koji Production Time Using Barley Steeped in a Restricted Amount of Water Containing Citric-Acid Shimoda M, Takashita H, Omori N, Omori T, Wada H Journal of Fermentation and Bioengineering, 83(5), 496, 1997 |
| 5 |
Intracellular fatty acid formation and alcohol acetyl transferase gene expression in brewing yeast (Saccharomyces cerevisiae) treated with heat shock Kajiwara Y, Ogawa K, Takashita H, Omori T, Shimoda M, Wada H Journal of Fermentation and Bioengineering, 84(6), 594, 1997 |
| 6 |
High Glycerol Producing Amino-Acid Analog-Resistant Saccharomyces-Cerevisiae Mutant Omori T, Takashita H, Omori N, Shimoda M Journal of Fermentation and Bioengineering, 80(3), 218, 1995 |