A New Method for Determining the Mycelial Weight of the Koji-Mold Aspergillus Oryzae by Measuring Its Glycosylceramide Content

Journal of General and Applied Microbiology - Japan
doi 10.2323/jgam.2018.04.003
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Microbiology Research Foundation

Related search

Estimation of Mycelial Weight in Rice Koji by Near Infrared Reflectance Spectroscopy

JOURNAL OF THE BREWING SOCIETY OF JAPAN
1997English

Production of Enzyme and Growth of Aspergillus Oryzae S.on Soybean Koji

International Journal of Bioscience, Biochemistry and Bioinformatics
2012English

Characterization of Acid Phosphatase (AphC) From the Miso Koji Mold, Aspergillus Oryzae KBN630: AphC Is Mainly Responsible for Both Acid Phosphatase Activity and 5′-Imp Dephosphorylation Activity in Soybean-Koji Culture

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2014English

A New Method of Determining the Vitamin a Content of Blood

Biochemical Journal
1935English

Reduction of Carbamide Content in Mirth Made With the Koji Prepared With Rhizopus Oryzae

JOURNAL OF THE BREWING SOCIETY OF JAPAN
1996English

On the Synthesis of Vitamin by Aspergillus Oryzae

Bulletin of the Agricultural Chemical Society of Japan
1929English

Characteristics of Enzyme Production by Shochu Koji Mold

JOURNAL OF THE BREWING SOCIETY OF JAPAN
2005English

Hereditary Variation and Genetic Recombination in Koji-Molds (Aspergillus Oryzae and Asp. Sojae)

Journal of General and Applied Microbiology
MedicineApplied MicrobiologyMicrobiologyBiotechnology
1955English

Koji-Mold Breeding by Protoplast Fusion for Soy Sauce Production

Journal of the agricultural chemical society of Japan
1983English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy