年報1970

Hiroshi SEKINE, Seiichi NASUNO and Nobuyoshi IGUCHI
Isolation of Highly Proteolytic Mutants from Aspergillus sojae
Kei ARIMA, Michitaro NAGASAWA, Moo BAE and Gakuzo TAMURA
Microbial Transformation of Sterols. Part I. Decomposition of Cholesterol by Microorganisms
Michitaro NAGASAWA, Moo BAE, Gakuzo TAMURA and Kei ARIMA
Microbial Transformation of Sterols. Part II. Cleavage of Sterol Side Chains by Microorganisms
Michitaro NAGASAWA, Norihiko WATANABE, Hironaga HASHIBA, Gakuzo TAMURA and Kei ARIMA
Microbial Transformation of Sterols. Part III. Substrate Specificity for Cleaving Steroid Side Chains by Arthrobacter simplex
Michitaro NAGASAWA, Hironaga HASHIBA, Norihiko WATANABE, Moo BAE, Gakuzo TAMURA and Kei ARIMA
Microbial Transformation of Sterols. Part IV. C19-Steroid Intermediates in the Degradation of Cholesterol by Arthrobacter simplex
Michitaro NAGASAWA, Norihiko WATANABE, Hironaga HASHIBA, Minoru MURAKAMI, Moo BAE, Gakuzo TAMURA and Kei ARIMA
Microbial Transformation of Sterols. Part V. Inhibitors of Microbial Degradation of Cholesterol
Kazuya HAYASHI, Danji FUKUSHIMA and Koya MOGI
Conformational Changes of Aspergillus sojae Alkaline Proteinase with Denaturing Reagents
Kazuya HAYASHI, Masaru TERADA and Koya MOGI
Reinvestigation of Molecular Weight and Terminal Amino Acid Residues of Alkaline Proteinase from Aspergillus sojae
Kazuya HAYASHI, Masaru TERADA and Koya MOGI
Enzymatic Properties of Purified Alkaline Proteinase from Aspergillus sojae
Narimasa SAITO and Harold WERBIN
Evidence for a DNA-Photoreactivating Enzyme in Higher Plants
Narimasa SAITO and Harold WERBIN
Action Spectrum for a DNA-Photoreactivating Enzyme Isolated from Higher Plants
Hiroshi ONISHI and Toshiyuki SUZUKI
Torulopsis manitofaciens sp. n. Isolated from Soy-Sauce Mash
Hiroshi ONISHI and Toshiyuki SUZUKI
Microbial Production of Xylitol from Glucose
Akio NOBUHARA
Syntheses of Unsaturated Lactones. Part III. Flavorous Nature of Some δ-Lactones Having the Double Bond at Various Sites
Akira OKUHARA and Nobuo SAITO
Color of Soy Sauce. Part III. Effect of Reducing Reagents on Browning of Soy Sauce
Akira OKUHARA and Nobuo SAITO
Color of Soy Sauce. Part IV. Decolorization and Depression of Browning by Reduction
Danji FUKUSHIMA
Denaturation of Soybean Proteins by Organic Solvents
Danji FUKUSHIMA
Enzymatic Hydrolysis of Alcohol-Denatured Soybean Proteins
Itsuo TAKEUCHI
Interaction between Protein and Starch

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