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Publications by Atsuo YAMAZAKI

Isolation of a Bacterium Producing Urease for Treatment of Sake

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English

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Isolation of Sake Yeasts Producing No Urea Without Mutagenesis Treatment

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Isolation and Application of Mutants Producing Sufficient Isoamyl Acetate, a Sake Flavor Component.

Agricultural and Biological Chemistry

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Isolation and Characterization of a Bacterium Producing the Conditioned Raw Beef Aroma

Nihon Chikusan Gakkaiho

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Isolation of Fluazifop-Resistant Sake Yeast Mutants Producing Higher Amounts of Isoamyl Acetate

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Measurement of Soil Bacterial Colony Temperatures and Isolation of a High Heat-Producing Bacterium

BMC Microbiology

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Isolation and Characterization of a Bacterial Cellulose-Producing Bacterium Derived From the Persimmon Vinegar

AFRICAN JOURNAL OF BIOTECHNOLOGY

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Breeding of Sake Yeast Producing a Large Quantity of Aroma

JOURNAL OF THE BREWING SOCIETY OF JAPAN

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A Case of Hyperammonemia With Obstructive Urinary Tract Infection by Urease-Producing Bacteria

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Low Alcohol Sake Making Tests With the Use of the Sake Yeast Mutant Producing a Large Amount of Malic Acid

JOURNAL OF THE BREWING SOCIETY OF JAPAN

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