NIKKUNI, Sayuki: search on Z-Library

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1

Development of Pure Culture Starter Using a White-Spored Mutant of Koji Mold, K-1A for Kecap, an Indonesian Soy Sauce

SULISTYO, Joko, NIKKUNI, Sayuki

Journal:

Japan Agricultural Research Quarterly JARQ

Year:

2006

Language:

english

File:

PDF, 659 KB

english, 2006

2

The Efficacy of Ultrafiltration Treatment of the Drained Water from Steaming of Soybean in Natto Processing

WATANABE, Atsuo, OHTANI, Toshio, NIKKUNI, Sayuki, BABA, Tohru, OHTA, Teruo

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1982

Language:

english

File:

PDF, 269 KB

english, 1982

3

Isolation and characterization of halotolerant killer yeasts from fermented foods.

SUZUKI, Chise, YAMADA, Kazufumi, OKADA, Noriyuki, NIKKUNI, Sayuki

Journal:

Agricultural and Biological Chemistry

Year:

1989

Language:

english

File:

PDF, 333 KB

english, 1989

4

Degradation of Soybean Proteins during Miso Fermentation

NIKKUNI, Sayuki

Journal:

JOURNAL OF THE BREWING SOCIETY OF JAPAN

Year:

1989

File:

PDF, 4.18 MB

1989

5

Swelling of Packaged Processed Miso by the Heterofermentative Lactic Acid Bacteria, Lactobacillus fructivorans L-1

NIKKUNI, Sayuki

Journal:

JOURNAL OF THE BREWING SOCIETY OF JAPAN

Year:

1997

File:

PDF, 2.54 MB

1997

6

Studies on soybean protein digestion during miso fermentation. Part I. Changes in SDS polyacrylamide gel electrophoretic pattern of water-insoluble fraction during miso fermentation.

NIKKUNI, Sayuki, ITOH, Hiroshi, TANAKA, Masashi, OHTA, Teruo

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1984

Language:

english

File:

PDF, 5.01 MB

english, 1984

7

Recent Application of Biotechnology for Miso Fermentation

NIKKUNI, Sayuki

Journal:

JOURNAL OF THE BREWING SOCIETY OF JAPAN

Year:

1994

File:

PDF, 1.23 MB

1994

8

Studies on soybean protein digestion during Miso fermentation. Part II. Effect of soybean cooking condition on SDS-PAGE pattern of water-insoluble proteins of Miso.

NIKKUNI, Sayuki, OKADA, Noriyuki, ITOH, Hiroshi

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1987

File:

PDF, 3.26 MB

1987

9

Change of Saltiness During Fermentation and Ripening of Miso

NIKKUNI, Sayuki

Journal:

JOURNAL OF THE BREWING SOCIETY OF JAPAN

Year:

1997

File:

PDF, 800 KB

1997

10

Purification and properties of the killer toxin produced by a halotolerant yeast, Pichia farinosa.

SUZUKI, Chise, NIKKUNI, Sayuki

Journal:

Agricultural and Biological Chemistry

Year:

1989

Language:

english

File:

PDF, 503 KB

english, 1989

11

Chemical Composition and Putrescible Potential of Commercial "Shottsuru", Japanese Fish Sauce.

FUJII, Tateo, NIKKUNI, Sayuki, IIDA, Haruka

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1992

File:

PDF, 240 KB

1992

12

Microflora of Mana, a Nepalese rice koji

Sayuki Nikkuni, Tika B. Karki, Toshiro Terao, Chise Suzuki

Journal:

Journal of Fermentation and Bioengineering

Year:

1996

Language:

english

File:

PDF, 366 KB

english, 1996

13

10.3136/nskkk1962.29.4_250

WATANABE, Atsuo, OHTANI, Toshio, NIKKUNI, Sayuki, BABA, Tohru, OHTA, Teruo

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1982

Language:

english

File:

PDF, 303 KB

english, 1982

14

Changes in 23Na Nuclear Magnetic Resonance Signal, Water Activity and Saltiness of Miso during Fermentation.

NIKKUNI, Sayuki, KUROSAWA, Takayuki, ISHIDA, Nobuaki

Journal:

Food Science and Technology International Tokyo

Year:

1996

Language:

english

File:

PDF, 6.83 MB

english, 1996

15

Explanation of Sensory Quality of Miso in terms of Physico-Chemical Measurement

ISHIMA, Toshio, NIKKUNI, Sayuki

Journal:

JOURNAL OF THE BREWING SOCIETY OF JAPAN

Year:

1989

File:

PDF, 1.34 MB

1989

16

Simplification of the plate-count method for cell fusion of Bacillus. Protoplast reversion and fusant detection by a mixing-plate method.

OKADA, Noriyuki, AKIMOTO, Takashi, NIKKUNI, Sayuki, MANABE, Masaru

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1990

File:

PDF, 453 KB

1990

17

Mineral and Amino Acid Contents of Kinema, a Fermented Soybean Food Prepared in Nepal.

NIKKUNI, Sayuki, KARKI, Tika B., VILKHU, Kamaljit S., SUZUKI, Tadanao, SHINDOH, Kumiko, SUZUKI, Chise, OKADA, Noriyuki

Journal:

Food Science and Technology International Tokyo

Year:

1995

Language:

english

File:

PDF, 563 KB

english, 1995

18

Changes in quality of white pomfret, chinese pomfret and grouper during ice-storage.

NG, Cher Siang, CHIN, Yew Neng, LIM, Pang Yong, TAN, Ching Ean, YEAP, Soon Eong, NIKKUNI, Sayuki, BITO, Masamichi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1983

Language:

english

File:

PDF, 464 KB

english, 1983

19

Inhibition of Growth of Pellicle Forming Yeasts by a Killer Toxin Produced by a Debaryomyces hansenii KYT-1.

YOKOI, Kenji, NAKASHIMA, Minoru, SUZUKI, Chise, NIKKUNI, Sayuki

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

1996

File:

PDF, 338 KB

1996

20

The novel acidophilic structure of the killer toxin from halotolerant yeast demonstrates remarkable folding similarity with a fungal killer toxin

Tatsuki Kashiwagi, Naoki Kunishima, Chise Suzuki, Fumihiko Tsuchiya, Sayuki Nikkuni, Yoji Arata, Kosuke Morikawa

Journal:

Year:

1997

Language:

english

File:

PDF, 1.53 MB

english, 1997

21

Improvement of gundruk processing by selected lactic strains.

KARKI, Tika, ITOH, Hiroshi, NIKKUNI, Sayuki, KOZAKI, Michio

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1986

Language:

english

File:

PDF, 349 KB

english, 1986

22

Evolutionary relationships among Aspergillus oryzae and related species based on the sequences of 18S rRNA genes and internal transcribed spacers.

Nikkuni, Sayuki, Nakajima, Hirofumi, Hoshina, Shin-ichi, Ohno, Masahiro, Suzuki, Chise, Kashiwagi, Yutaka, Mori, Katsumi

Journal:

The Journal of General and Applied Microbiology

Year:

1998

Language:

english

File:

PDF, 194 KB

english, 1998

23

Changes in rice proteins during miso fermentation.

NIKKUNI, Sayuki, ISHIYAMA, Tomoharu, SUZUKI, Chise

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1991

Language:

english

File:

PDF, 4.78 MB

english, 1991

24

Production and Stabilization of Debaryomyces hansenii TK-5 Killer Toxin Studies on Halotolerant Killer Yeast (Part 2)

MIWA, Akio, ITO, Hiroshi, NIKKUNI, Sayuki

Journal:

JOURNAL OF THE BREWING SOCIETY OF JAPAN

Year:

1992

File:

PDF, 2.52 MB

1992

25

10.3136/nskkk1962.26.6_248

NIKKUNI, SAYUKI, ITOH, HIROSHI, TAKAGI, HITOSHI, SUZUKI, TADANAO, EBINE, HIDEO

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1979

File:

PDF, 473 KB

1979

26

Swelling of Packaged Processed Miso by the Heterofermentative Lactic Acid Bacteria, Lactobacillus fructivorans L-1.

NIKKUNI, Sayuki, ISHIYAMA, Tomoharu, SUZUKI, Chise, SUZUKI, Tadanao, KOSAKA, Naoharu, MORI, Katsumi

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

1996

File:

PDF, 1.04 MB

1996

27

Cell fusion between Miura strain and Takahashi strain of Bacillus natto. Proof of fusion by plate-count method.

OKADA, Noriyuki, NIKKUNI, Sayuki, MANABE, Masaru

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1991

File:

PDF, 397 KB

1991

28

Aflatoxin Contamination and Fungi Isolated from Indonesian Agricultural Commodities

Goto, Tetsuhisa, Ginting, Erliana, Antarlina, Sri Satya, Utomo, Joko Susilo, Ito, Yoko, Nikkuni, Sayuki

Journal:

Year:

1999

Language:

english

File:

PDF, 476 KB

english, 1999

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