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Publications by Michio Takeuchi
Erratum To: Enzymatic Properties of the Glycine D-Alanine Aminopeptidase of Aspergillus Oryzae and Its Activity Profiles in Liquid-Cultured Mycelia and Solid-State Rice Culture (Rice Koji)
Applied Microbiology and Biotechnology
Applied Microbiology
Biotechnology
Medicine
Mode of Action of a NewAspergillus oryzaeCarboxypeptidase O-1
Agricultural and Biological Chemistry
Related publications
Specific Expression and Temperature-Dependent Expression of the Acid Protease-Encoding Gene (pepA) in Aspergillus Oryzae in Solid-State Culture (Rice-Koji)
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Sedimentation and Flocculating Properties of Solid Particles in Enzymatic Treated Rice Washing Drainage and Its Electrostatic Properties
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Simple Measurement of ^|^alpha;-Amylase Activity in Rice Koji
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Dried and Storaged Rice Koji
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Activation of Rice Aminopeptidase by Anions and Some Properties of the Enzyme.
Agricultural and Biological Chemistry
Production of Enzyme and Growth of Aspergillus Oryzae S.on Soybean Koji
International Journal of Bioscience, Biochemistry and Bioinformatics
Properties of Microbial Changes in the Production of Soyashimizu Using Rice Koji
JOURNAL OF THE BREWING SOCIETY OF JAPAN
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
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Both Galactosaminogalactan and Α-1,3-Glucan Contribute to Aggregation of Aspergillus Oryzae Hyphae in Liquid Culture
Frontiers in Microbiology
Microbiology
