Art

J-GLOBAL ID：200902149071827858   Reference number：00A0033874

Production and Some Properties of Salt-Tolerant β-Xylosidases from a Shoyu Koji Mold, Aspergillus oryzae in Solid and Liquid Cultures.

醤油麹菌Aspergillus oryzae由来の塩耐性β-キシロシダーゼの固体培地および液体培地中での産生とその性質

Author (7)： HASHIMOTO T (National Res. Inst. Brewing, Hiroshima) ,  MORISHITA M (Higashimaru Shoyu Co. Ltd., Hyogo, JPN) ,  IWASHITA K (National Res. Inst. Brewing, Hiroshima) ,  SHIMOI H (National Res. Inst. Brewing, Hiroshima) ,  NAKATA Y (Higashimaru Shoyu Co. Ltd., Hyogo, JPN) ,  TSUJI Y (Higashimaru Shoyu Co. Ltd., Hyogo, JPN) ,  ITO K (National Res. Inst. Brewing, Hiroshima)
Material： Journal of Bioscience and Bioengineering  (J Biosci Bioeng)
Volume： 88  Issue： 5  Page： 479-483  Publication year： Nov. 25, 1999 
JST Material Number： G0535B  ISSN： 1389-1723  CODEN： JBBIF6  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *xylosidase ,...
Semi thesaurus term： *Aspergillus oryzae ,...

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JST classification (2)： Fermented seasonings  (FK04030S) ,  Enzyme in general  (EB09010D)

Reference (21)：

• KATO, H. Studies on amino-carbonyl reactions in food and biological systems. Nippon Nogeikagaku Kaishi. 1992, 66, 101-109
• HASHIBA, H. Oxidative browning of soy sauce(part 3): effect of organic acids, peptides and pentoses. J. Japan Soy Sauce Res, Ins. 1981, 7, 19-23
• SUNNA, A. Xylanolytic enzymes from fungi and bacteria. Crit. Rev. Biotechnol. 1997, 17, 39-67
• GOLUBEV, A. M. Crystals of β-xylanase from Aspergillus oryzae. J. Mol. Biol. 1993, 230, 661-663
• KIMURA, I. Purification and characterization of two xylanases and an arabinofuranosidase from Aspergillus sojae. J. Ferment. Bioeng. 1995, 80, 334-339

Terms in the title (8)： 醤油 ,  麹菌 ,  Aspergillus ,  塩耐性 ,  β-キシロシダーゼ ,  固体培地 ,  液体培地 ,  性質