A Rapid Determination of Contaminated Bacteria During Shoyu-Koji Making Process by Luciferase Methods

JOURNAL OF THE BREWING SOCIETY OF JAPAN
doi 10.6013/jbrewsocjapan1988.92.790
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Brewing Society of Japan

Related search

Changes of Enzyme Activities During Preparation of Haku-Shoyu-Koji

NIPPON SHOKUHIN KOGYO GAKKAISHI
1972English

Change in the Aroma of Sake Koji During Koji-Making

JOURNAL OF THE BREWING SOCIETY OF JAPAN
2007English

Studies on the Bacteria Found During the Process of Wine Making

Agricultural and Biological Chemistry
1963English

Rapid Determination of Nanotoxicity Using Luminous Bacteria

Analytical Sciences
Analytical Chemistry
2010English

Rapid Determination of the Amount of Cetylpyridinium Chloride Bound by Bacteria

Applied Microbiology
1975English

Determination of Porcine Blood Creatine Kinase by Firefly Luciferase

Journal of Animal Science
Animal ScienceZoologyGeneticsMedicineFood Science
1977English

Effect of Temperature on Enzymatic Stability in Shio-Koji During the Maturation Process

Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
2015English

Degradation of Cypermethrin by Indigenous Bacteria From Contaminated Soil

Makara Journal of Science
2019English

Laser Consolidation: A Rapid Manufacturing Process for Making Net-Shape Functional Components

2010English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2026 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy