Comparison of Heat and High-Pressure Stress Response of Lactobacillus plantarum subsp. plantarum and Lactobacillus pentosus Cultivated in Soymilk and MRS Broth
ISHIKAWA, Daitaro, ONOZAWA, Genki, NAKAYAMA, Takato, KUDO, Tomohiro, TSUKADA, Yoshihiro, FUJII, Tomoyuki
Published in Japan Journal of Food Engineering (15.06.2024)
Published in Japan Journal of Food Engineering (15.06.2024)
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High Pressure Induced Effects on Free Amino Acid Generation in Mung Bean Sprouts during Preservation after Trigger Pressurization
Ishikawa, Daitaro, Shigihara, Ikumi, Nakai, Ran, Tamate, Haruka, Tsukada, Yoshihiro, Fujii, Tomoyuki
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2019)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2019)
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Engineering analysis of the high-density heterotrophic cultivation of mung bean sprouts
Tamate, Haruka, Nakai, Ran, Nakamori, Yasuyuki, Esashi, Masahiro, Iwamoto, Yasushi, Tsukada, Yoshihiro, Saito, Mika, Ishikawa, Daitaro, Fujii, Tomoyuki
Published in Bioscience, biotechnology, and biochemistry (02.08.2016)
Published in Bioscience, biotechnology, and biochemistry (02.08.2016)
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StHsp14.0, a small heat shock protein of Sulfolobus tokodaii strain 7, protects denatured proteins from aggregation in the partially dissociated conformation
Abe, Tetsuya, Oka, Toshihiko, Nakagome, Atsushi, Tsukada, Yoshihiro, Yasunaga, Takuo, Yohda, Masafumi
Published in Journal of biochemistry (Tokyo) (01.10.2011)
Published in Journal of biochemistry (Tokyo) (01.10.2011)
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