Rchr
J-GLOBAL ID：200901004235466108
Update date: Aug. 26, 2020
Shindo Sho
シンドウ ショウ | Shindo Sho
Affiliation and department：
Akita Research Institute of Food and Brewing
About Akita Research Institute of Food and Brewing
Search "Akita Research Institute of Food and Brewing"
Job title：
Researcher
Research theme for competitive and other funds (2)：
バイオリアクターによる食品生産 においセンサーによる食品の分析
Food production by bioreactor Food analysis by smell sensor
MISC (21)：
Sho Shindo, Hirohisa Sahara, Shohei Koshino. Relationship of production of succinic acid and methyl citric acid pathway during alcohol fermentation with immobilized yeast. Biotechnology Letters. 1993. 15. 1. 51-56
Sho Shindo, Hirohisa Sahara, Shohei Koshino. Relationship of production of succinic acid and methyl citric acid pathway during alcohol fermentation with immobilized yeast. Biotechnology Letters. 1993. 15. 1. 51-56
天然ゼオライトを原料としたバイオリアクター用固定化担体の開発と 連続アルコール発酵技術. ゼオライト, 16(4) 153-158(1999)
Suppression of alpha-acetolactate formation in brewing with immobilized yeast. J. Inst Brew., 100, 69-72 1994
Sake brewing from liquefied-rice with immobilized fungal mycelia and immobilized yeast cells. J. Inst. Brew. 1998
ｍore...
Education (2)：
University of Tsukuba
筑波大学大学院環境科学研究科
Professional career (1)：
農学博士
Work history (1)：
Sapporo Breweries, Ltd.
Association Membership(s) (2)：
日本生物工学会
, 日本食品科学工学会
※ Researcher’s information displayed in J-GLOBAL is based on the information registered in
researchmap
.
For details, see here
.
Return to Previous Page
TOP
BOTTOM
