Yeasts occurring in a Mash and Koji of Tamari-soja Part 1. Pichia mogii nov. sp

Identification were made orb the six strains of Pichia which were isolated from a mash and koji of tamari-soja-sauce. They were all recognized as a new species, Pichia mogii nov. sp.

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Published inNippon Nōgeikagaku Kaishi Vol. 28; no. 2; pp. 122 - 125
Main Authors OHARA, Ywao, NONOMURA, Hideo
Format Journal Article
LanguageJapanese
Published Japan Society for Bioscience, Biotechnology, and Agrochemistry 1954
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Abstract Identification were made orb the six strains of Pichia which were isolated from a mash and koji of tamari-soja-sauce. They were all recognized as a new species, Pichia mogii nov. sp.
AbstractList Identification were made orb the six strains of Pichia which were isolated from a mash and koji of tamari-soja-sauce. They were all recognized as a new species, Pichia mogii nov. sp.
Author OHARA, Ywao
NONOMURA, Hideo
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  organization: Research Inst. for fermentation, Faculty of Engineering, Yamanasi Univ
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  fullname: NONOMURA, Hideo
  organization: Research Inst. for fermentation, Faculty of Engineering, Yamanasi Univ
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DOI 10.1271/nogeikagaku1924.28.122
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References (3) 茂木正利:農化, 18, 543; 629; 733; 940 (1942).
(1) LODDER, J. and N. J. W. KREGER VAN RIJ: The Yeasts, a taxonomic study. Amsterdam (1952).
(2) 茂木正利:農化, 15, 1231 (1239).
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Snippet Identification were made orb the six strains of Pichia which were isolated from a mash and koji of tamari-soja-sauce. They were all recognized as a new...
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StartPage 122
Subtitle Part 1. Pichia mogii nov. sp
Title Yeasts occurring in a Mash and Koji of Tamari-soja
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Volume 28
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