Increasing glutaminase activity in shoyu koji using a mixed culture to two koji moulds
- Author
- UEKI, T1 ; NODA, Y; TERAMOTO, Y1 ; OHBA, R1 ; UEDA, S1
[1] Kumamoto inst. technology, dep. applied microbial technology, Ikeda, Kumamoto 860, Japan - Source
World journal of microbiology & biotechnology. 1994, Vol 10, Num 6, pp 694-696 ; ref : 10 ref
- ISSN
- 0959-3993
- Scientific domain
- Biochemistry, molecular biology, biophysics; Biotechnology; Microbiology, infectious diseases
- Publisher
- Springer, Dordrecht
- Publication country
- Netherlands
- Document type
- Article
- Language
- English
- Keyword (fr)
- Activité enzymatique Aspergillus oryzae Conidie Culture microorganisme Culture mixte Fermentation Glutaminase Glutamine Milieu culture Sauce Enzyme Fungi Imperfecti Fungi Hydrolases Thallophyta
- Keyword (en)
- Enzymatic activity Aspergillus oryzae Conidia Microorganism culture Mixed cropping Fermentation Glutaminase Glutamine Culture medium Sauce Enzyme Fungi Imperfecti Fungi Hydrolases Thallophyta
- Keyword (es)
- Actividad enzimática Aspergillus oryzae Conidia Cultivo microorganismo Cultivo mixto Fermentación Glutaminase Glutamina Medio cultivo Salsa Enzima Fungi Imperfecti Fungi Hydrolases Thallophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A31 Biotechnology / 002A31C Methods. Procedures. Technologies / 002A31C01 Microbial engineering. Fermentation and microbial culture technology
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B13 Aroma and flavouring agent industries
- Discipline
- Agrifood industries Biotechnology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 3347713
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1007/BF00327962 
https://dx.doi.org/10.1007/BF00327962
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