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http://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=5276388

En Japonais

Other title
Protease production in continuous culture by Aspergillus oryzae : effect of morphological changes of mycelia on resistance against shear force (en)
Author
FUKUSHIMA, Y; OKADA, K; ITOH, H; FUKASE, T; MOTAI, H
Kikkoman Corp., res. development div., Noda-shi Chiba 278, Japan
Source

Hakkōkōgaku Kaishi. 1991, Vol 69, Num 6, pp 441-446 ; ref : 8 ref

ISSN
0385-6151
Scientific domain
Food science technology; Biotechnology
Publisher
Nippon Hakkō Kōgakkai, Suita Osaka
Publication country
Japan
Document type
Article
Language
Japanese
Keyword (fr)
Agitation Aspergillus oryzae Culture microorganisme Effort tranchant En continu Morphologie Oxygène dissous Production Proteinase Enzyme Fungi Imperfecti Fungi Thallophyta
Keyword (en)
Agitation Aspergillus oryzae Microorganism culture Shear force Continuous process Morphology Dissolved oxygen Production Proteinase Enzyme Fungi Imperfecti Fungi Thallophyta
Keyword (es)
Agitación Aspergillus oryzae Cultivo microorganismo Esfuerzo cortante En continuo Morfología Oxígeno disuelto Producción Proteinase Enzima Fungi Imperfecti Fungi Thallophyta
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A31 Biotechnology / 002A31C Methods. Procedures. Technologies / 002A31C03 Enzyme engineering / 002A31C03A Production of selected enzymes / 002A31C03A2 Fermentation

Discipline
Biotechnology
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
5276388

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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