Isolation and characterization of a yeast Cryptococcus sp. S-2 that produces raw starch-digesting alpha-amylase, xylanase, and polygalacturonase
Iefuji, H. (National Research Inst. of Brewing, Tokyo (Japan)), Iimura, Y, Obata, T
Published in Bioscience, biotechnology, and biochemistry (1994)
Published in Bioscience, biotechnology, and biochemistry (1994)
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Aroma Production by Neurospora sp. Affected by Light Irradiation
Yamauchi, Hiromasa, Obata, Takaji, Amachi, Teruo, Hara, Shodo
Published in Bioscience, biotechnology, and biochemistry (1996)
Published in Bioscience, biotechnology, and biochemistry (1996)
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Isolation of a yeast strain that accelerates aggregation of cellulose fiber and its use in treatment of wastewater from sweet-potato shochu distilleries
Iefuji, H. (National Research Inst. of Brewing, Tokyo (Japan)), Kishi, J, Iimura, Y, Obata, T
Published in Nippon Nōgeikagaku Kaishi (01.01.1994)
Published in Nippon Nōgeikagaku Kaishi (01.01.1994)
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Production of Characteristic Odors by Neurospora
YAMAUCHI, Hiromasa, OBATA, Takaji, AMACHI, Teruo, HARA, Shodo
Published in Agricultural and biological chemistry (1991)
Published in Agricultural and biological chemistry (1991)
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Purification and some properties of alcohol acetyltransferase from sake yeast
AKITA, Osamu, SUZUKI, Syuzi, OBATA, Takaji, KARA, Shodo
Published in Agricultural and biological chemistry (1990)
Published in Agricultural and biological chemistry (1990)
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Treatment of Waste Water Discharged from Sweet Potato Shochu Distillery with Yeasts
SUZUKI, Osamu, SHIMOI, Hitoshi, IEFUJI, Haruyuki, IIMURA, Yuzuru, OBATA, Takaji
Published in JOURNAL OF THE BREWING SOCIETY OF JAPAN (15.04.1994)
Published in JOURNAL OF THE BREWING SOCIETY OF JAPAN (15.04.1994)
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Production and application of a fruity odor in a solid-state culture of Neurospora sp. using pregelatinized polished rice
YAMAUCHI, Hiromasa, AKITA, Osamu, OBATA, Takaji, AMACHI, Teruo, KARA, Shodo, YOSHIZAWA, Kiyoshi
Published in Agricultural and biological chemistry (1989)
Published in Agricultural and biological chemistry (1989)
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Tetrad Analysis of the Mutants Producing a Large Quantity of β-phenetyl Alcohol and β-phenetyl Acetate from Saccharomyces cerevisiae, and Sake Brewing with Mutants Isolated from Sake Yeast
AKITA, Osamu, IDA, Tetsuro, OBATA, Takaji, HARA, Shodo
Published in JOURNAL OF THE BREWING SOCIETY OF JAPAN (15.07.1990)
Published in JOURNAL OF THE BREWING SOCIETY OF JAPAN (15.07.1990)
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Ccmparison of Gel-electrophoretic Patterns of Chromosome DNA among Various Brewing Yeasts: Identification of Specific DNA Bands of Kyokai No.10 Line Strains
GOTO, Kuniyasu, HASUO, Tetsuo, OBATA, Takaji, HARA, Shodo
Published in JOURNAL OF THE BREWING SOCIETY OF JAPAN (15.03.1990)
Published in JOURNAL OF THE BREWING SOCIETY OF JAPAN (15.03.1990)
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Factors of Evaporation-Loss of Aroma Components in Saké-Mash
ITO, Kiyoshi, OHTA, Takeo, OBATA, Takaji, KUWAHARA, Kenji, HARA, Shodo, YOSHIZAWA, Kiyoshi
Published in JOURNAL OF THE SOCIETY OF BREWING,JAPAN (1986)
Published in JOURNAL OF THE SOCIETY OF BREWING,JAPAN (1986)
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