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1.

Toxic effects of mercuric ion on the growth of Chlorella sp. in glycine medium : Mitsuo Kuriyama,Hiroyuki Matsunaga,Takashi Shirakashi,and Kazuo Kakii (Department of Environmental,Chemistry, Faculty of Engineering,Utsunomiya University,Ishii-cho,Utsunomiya, 321, Japan) Hakkokogaku 66: 157–162. 1988

《Journal of Fermentation Technology》1988,66(3):365

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2.

Biological activities of 13,14-dehydroprostacyclin methyl ester: Curt Malmsten,1 Hans-Erik Claesson,1 Sven Hammarström,1 Josef Fried+, and Jeffrey Barton+1Department of Chemistry,Karolinska Institutet,Stockholm, Sweden and +Department of Chemistry,University of Chicago,Chicago, Ill.

《Prostaglandins & other lipid mediators》1977,13(6):1009

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3.

Microbial enzyme production : Monograph Tadayuki Imanaka (Department of Fermentation Technology,Faculty of Engineering,Osaka University,Yamadaoka, Suita,Osaka 565, Japan) Hakkokogaku 66: 163–180. 1988

《Journal of Fermentation Technology》1988,66(3):365-366

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4.

Desulfonation and insolubilization of lignosulfonate by Penicillium sp : Takaaki Fujii,Hirofumi Shinoyama,and Minoru Yabuki (Department of Agricultural Chemistry,Faculty of Horticulture,Chiba University,Matsudo, Matsudo-shi,Chiba 271, Japan) Hakkokogaku 65: 143–145. 1987

《Journal of Fermentation Technology》1987,65(2):248

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5.

Reduction of pyruvic acid in sake mash by enzymatic reaction of pyruvate decarboxylase in permeabilized cells : Note—Haruhiko Mizoguchi1 and Shodo Hara (General Institute of Kiku-Masamune Sake Brewing Co. Ltd., 1-8-6 Uozaki-nishimachi,Higashinada-ku,Kobe, Hyogo 658) Seibutsu-kogaku 73: 37–42. 1995

《Journal of Fermentation and Bioengineering》1995,79(2):194

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6.

Macromelecular derivatives of NAD(P) and their appication in model enzyme reactors : -Monograph-Itaru Urabe (Department of Fermentation Technology,Faculty of Engineering,Oska University,Yamada-oka,Suita-shi,Osaka 565, Japan) Hakkokogaku 64: 77–97. 1986

《Journal of Fermentation Technology》1986,64(2):185-186

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7.

Microbial treatment of crude oil on the sea surface using nutrient microcapsules : Akihiko Murakami,Hiroshi Okumura,Shinzo Omi,Akiko Yamane,and Takahiko Sugihara (Department of Chemical Engineering,Faculty of Engineering,Tokyo University of Agriculture and Technology,Nakamachi, Koganei 184, Japan) Hakkokogaku 65: 113–120. 1987

《Journal of Fermentation Technology》1987,65(2):247

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8.

Genetic organization of the enzymes responsible for degradation of nylon oligomers.—Monograph—: Seui Negoro (Department of Biotechnology,Faculty of Engineering,Osaka University,Yamada-oka,Suita-shi,Osaka 565) Hakkokogaku 70: 115–131. 1992

《Journal of Fermentation and Bioengineering》1992,73(4):336

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9.

Effect of ethanol gas on the growth of microorganisms: Masaru Yamashita,Tatsuya Ito,and Hiroshi Murase (Department of Agricultural Chemistry,Faculty of Agriculture,Meijo University, 1–501, Shiogamaguchi,Tenpaku-ku,Nagoya 468) Hakkokogaku 70: 101–107. 1992

《Journal of Fermentation and Bioengineering》1992,73(4):336

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10.

Effects of heat treatment on chemical composition of dehydrated juice from orange waste : -Note- Satoru Takahashi and Hirkazu Nishimura (Department of Food Technology,Faculty of Engineering,Toa University, 15-2 Kusuno,Shimonoseki-shi,Yamaguchi 751, Japan) Hakkokogaku 65: 413–416. 1987

《Journal of Fermentation Technology》1987,65(5):607-608

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11.

A new method of measuring glucoamylase activity : Yasuhiko Imai1, Shoichi Tokutake,Nobuyuki Yamaji,and Masaru Suzuki (Research and Development Division,Kikkoman Corporation, 399 Noda,Chiba 278) Seibutsu-kogaku 73: 7–12. 1995

《Journal of Fermentation and Bioengineering》1995,79(2):193

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12.

51. Survival of small intestine after storage for seven days at −196°C: Ralph Hailmton and Herndon B. Lehr (Department of Surgery and the Harrison Department of Surgical Research,University of Pennsylvania,Philadelphia, Pennsylvania 19104)

《Cryobiology》1967,3(5):375

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13.

Isolation and cultural conditions of cyclohexylacetic acid using bacterium : (Radiation Center of Osaka Prefeture,Shinke-cho,Sakai, Osaka 593, Japan; Department of Agricultural Chemistry,Faculty of Agriculture,University of Tottori,Tottori 680, Japan) Hakkokogaku 66: 25–30. 1988

《Journal of Fermentation Technology》1988,66(1):127-128

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14.

Oxidation of Hydroxylamine by Pseudomonas putida : —Note—Tatsuaki Tokuyama,1 Reiji Takahashi,and Yusuke Tomita (Department of Agricultural Chemistry,College of Agricultural and Veterinary Medicine,Nihon University,Setagaya, Tokyo 154, Japan) Hakkokogaku 66: 401–404. 1988.

《Journal of Fermentation Technology》1988,66(5):596

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15.

Purification and some properties of β-1,3-glucanase from Trichoderma viride: Kihachiro Ogawa,11 Nobuo Toyama,and Koichi Sugita2 (Department of Agricultural Chemistry,Faculty of Agriculture,Miyazaki University,Miyazaki 889-21, Japan1; Japan Food Chemicals Co. Ltd., Miyazaki 880, Japan2) Hakkokogaku 66: 385–392. 1988.

《Journal of Fermentation Technology》1988,66(5):595

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16.

Immobilization of the zygomycete Circinella muscae and phosphorylation of ML-236B (Compactin) by the immobilized cells: Kazunori Kikuchi,Shigeo Murakawa,and Akira Endo (Department of Agricultural Chemistry,Tokyo Noko University,Saiwaicho, Fuchu-shi,Tokyo 183, Japan) Hakkokogaku 64: 513–516. 1986

《Journal of Fermentation Technology》1986,64(6):578

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17.

Construction and properties of aggregated and non-foaming yeasts: Daizo Kawamura,Yoshinobu Tsuchiya,and Akio Toh-E (Hiroshima Prefectural Food Technological Research Center,Hijiyama-honmachi,Minami-ku,Hiroshima 732; Department of Botany,Faculty of Science,Tokyo University,Hongo, Bunkyo-ku,Tokyo 113) Hakkokogaku 70: 169–176. 1992

《Journal of Fermentation and Bioengineering》1992,73(6):505

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18.

Dynamic viscoelasticity of steamed rice for sake brewing : Yoshinori Wakai1, Tomochika Mizuma,Noriko Miyazaki,Yoshifumi Kiyokawa,and Toshiyasu Yanagiuchi (Kizakura Sake Brewing Co. Ltd., 223 Shioya-machi,Fushimi-ku,Kyoto 612) Seibutsu-kogaku 73: 191–197. 1995

《Journal of Fermentation and Bioengineering》1995,79(6):623

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19.

Single ion channels in the isolated prospective nerve cells of the newt,triturus vulgaris: Tuula Jalonen,Merja Bläuer and J. Kohonen. Department of Biology,University of Turku,SF-20500 Turku,Finland

《Cell differentiation》1987

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20.

Effects of koji ratio on the formation of flavour during rice shochu fermentation : Note—Tsunahiko Saigusa1, Masahiro Yamagami,Shigemichi Okamura,and Michio Harada (Nagareyama Plant,Kikkoman Corporation, 3–90 Nagareyama,Chiba 270-01) Seibutsu-kogaku 73: 105–108. 1995

《Journal of Fermentation and Bioengineering》1995,79(4):403

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