Search Results1-20 of  37

  • 1 / 2
  • MIKAMI SHIGEAKI ID: 9000255693272

    National Research Institute of Brewing (2002 from CiNii)

    Articles in CiNii:1

    • Properties of Cellulose-Degrading Enzymes from Aspergillus oryzae and Their Contribution to Material Utilization and Alcohol Yield in Sake Mash Fermentation. (2002)
  • MIKAMI SHIGEAKI ID: 9000401960770

    Articles in CiNii:1

    • Properties of Cellulose-Degrading Enzymes from Aspergillus oryzae and Their Contribution to Material Utilization and Alcohol Yield in Sake Mash Fermentation. (2002)
  • MIKAMI Shigeaki ID: 9000004226205

    National Research Institute of Brewing (2002 from CiNii)

    Articles in CiNii:2

    • A Solid-State Culture System Using a Cellulose Carrier Containing Defined Medium as a Useffl Tool for Investigating Characteristics of Koji Culture (2000)
    • Properties of Cellulose-Degrading Enzymes from Aspergillus oryzae and Their Contribution to Material Utilization and alcohol Yield in Sake Mash Fermentation (2002)
  • MIKAMI Shigeaki ID: 9000006731566

    National Research Institute of Brewing (2011 from CiNii)

    Articles in CiNii:5

    • Inhibition of Mitochondrial Fragmentation during Sake Brewing Causes High Malate Production in Sake Yeast (2008)
    • Contribution of ethanol-tolerant xylanase G2 from Aspergillus oryzae on Japanese sake brewing (2010)
    • Aflatoxin non-productivity of Aspergillus oryzae caused by loss of function in the aflJ gene product (2011)
  • MIKAMI Shigeaki ID: 9000020821041

    National Research Institute of Brewing (1987 from CiNii)

    Articles in CiNii:1

    • Purification and some properties of acid-stable .ALPHA.-amylases from shochu koji (Aspergillus kawachii). (1987)
  • MIKAMI Shigeaki ID: 9000021029009

    National Research Institute of Brewing (1988 from CiNii)

    Articles in CiNii:1

    • Purification and some properties of hydrolases from Shochu Koji (Aspergillus kawachii). (1988)
  • MIKAMI Shigeaki ID: 9000255844828

    National Research Institute of Brewing (1988 from CiNii)

    Articles in CiNii:1

    • On Urea Content of Sake Brewed with Enzyme Preparation (1988)
  • MIKAMI Shigeaki ID: 9000255860613

    国税庁醸造試験所 (1984 from CiNii)

    Articles in CiNii:1

    • Removal of Iron from Saké by Immobilized Tannin and Analysis of Components of Treated Saké (1984)
  • MIKAMI Shigeaki ID: 9000255860840

    National Research Institute of Brewing (1987 from CiNii)

    Articles in CiNii:1

    • Shochu making with use of uncooked cereal. Part 1 Application of Shochu-koji on ethanol fermentation of uncooked white rice.:<I>Shochu</I> Making with Use of Uncooked Cereal (Part 1) (1987)
  • MIKAMI Shigeaki ID: 9000256487401

    National Research Institute of Brewing (2006 from CiNii)

    Articles in CiNii:1

    • Application of a PCR using primers based on genes encoding cell wall proteins to discern commercial brewing yeast strains (2006)
  • MIKAMI Shigeaki ID: 9000256487444

    National Research Institute of Brewing (2006 from CiNii)

    Articles in CiNii:1

    • Investigation of PCR using primers targeting the minisatellite sequence to discern <I>sake</I> yeast strains (2006)
  • MIKAMI Shigeaki ID: 9000256488292

    National Research Institute of Brewing (1989 from CiNii)

    Articles in CiNii:1

    • Difference in Enzyme Production by Shochu Koji Made with Various Commercial Shochu Seed-koji (1989)
  • MIKAMI Shigeaki ID: 9000256488313

    National Research Institute of Brewing (1989 from CiNii)

    Articles in CiNii:1

    • <I>Mirin</I> Making with the Use of Non-glutinous Rice (1989)
  • MIKAMI Shigeaki ID: 9000256488721

    National Research Institute of Brewing (1990 from CiNii)

    Articles in CiNii:1

    • Fermentation Characteristics of Sake Mash made by Using Rice Koji Prepared with Aspergillus kawachii (1990)
  • MIKAMI Shigeaki ID: 9000256489677

    Okinawa Regional Taxation Office (1994 from CiNii)

    Articles in CiNii:1

    • Current Topics on Awamori (1994)
  • MIKAMI Shigeaki ID: 9000256490031

    National Research Institite of Brewing (1996 from CiNii)

    Articles in CiNii:1

    • Sake-<I>koji</I> Enzymes Responsible for the Release of Inorganic Phosphate from Rice (1996)
  • MIKAMI Shigeaki ID: 9000256490076

    National Research Institute of Brewing (1996 from CiNii)

    Articles in CiNii:1

    • Influence of Acid Phosphatase and Phytase on Parallel Fermentation in Sake Brewing (1996)
  • MIKAMI Shigeaki ID: 9000256490112

    National Research Institute of Brewing (1996 from CiNii)

    Articles in CiNii:1

    • Influence of Phytic acid and Related Compounds on the Parallel Fermentation in Sake Brewing (1996)
  • MIKAMI Shigeaki ID: 9000256490944

    National Research Institute of Brewing (2000 from CiNii)

    Articles in CiNii:1

    • Repression of Fermentation by Glucose Oxidase (2000)
  • MIKAMI Shigeaki ID: 9000256490952

    Akita Prefectural University (2000 from CiNii)

    Articles in CiNii:1

    • Effect of Addition of Acid Phosphatase and Lipase Preparations on Low Temperature Fermentation (2000)
  • 1 / 2
Page Top