Rhizopus delemar is the proper name for Rhizopus oryzae fumaric-malic acid producers (2007)
Abe, Ayumi, Oda, Yuji, Asano, Kozo, Sone, Teruo
The zygomycete Rhizopus oryzae currently is identified by sporangiophore morphology and growth temperature, but heterogeneity of the species has been reported. We examined the suitability of organic...
The molecular phylogeny of the genus Rhizopus based on rDNA sequences (2006)
Abe, Ayumi, Oda, Yuji, Asano, Kozo, Sone, Teruo
In order to establish the molecular phylogeny of the genus Rhizopus, three molecules of the ribosomal RNA-encoding DNA (rDNA), complete 18S, internal transcribed spacer (ITS)1-5.8S-ITS2, and 28S...
The molecular phylogeny of the genus Rhizopus based on rDNA sequences. (2006)
Abe, Ayumi, Oda, Yuji, Asano, Kozo, Sone, Teruo
In order to establish the molecular phylogeny of the genus Rhizopus, three molecules of the ribosomal RNA-encoding DNA (rDNA), complete 18S, internal transcribed spacer (ITS)1-5.8S-ITS2, and 28S...
The molecular phylogeny of the genus Rhizopus based on rDNA sequences. (2006)
Abe, Ayumi, Oda, Yuji, Asano, Kozo, Sone, Teruo
In order to establish the molecular phylogeny of the genus Rhizopus, three molecules of the ribosomal RNA-encoding DNA (rDNA), complete 18S, internal transcribed spacer (ITS)1-5.8S-ITS2, and 28S...
Principal-Component Analysis of the Characteristics Desirable in Baker's Yeasts
Twenty-seven properties considered to be required for good bakery products were examined in 56 industrial and 2 laboratory yeast strains. The data obtained were applied to principal-component...
Genetic Analysis of Haploids from Industrial Strains of Baker's Yeast
Strains of baker's yeast conventionally used by the baking industry in Japan were tested for the ability to sporulate and produce viable haploid spores. Three isolates which possessed the properties...
Selection of Yeasts for Breadmaking by the Frozen-Dough Method
Oda, Yuji, Uno, Kazuo, Ohta, Shigenori
Eleven yeast strains suitable for frozen dough were selected from over 300 Saccharomyces strains. All of these were identified as Saccharomyces cerevisiae from morphological, cultural, and...
Principal-Component Analysis of the Characteristics Desirable in Baker's Yeasts
Twenty-seven properties considered to be required for good bakery products were examined in 56 industrial and 2 laboratory yeast strains. The data obtained were applied to principal-component...
Genetic Analysis of Haploids from Industrial Strains of Baker's Yeast
Strains of baker's yeast conventionally used by the baking industry in Japan were tested for the ability to sporulate and produce viable haploid spores. Three isolates which possessed the properties...
Selection of Yeasts for Breadmaking by the Frozen-Dough Method
Oda, Yuji, Uno, Kazuo, Ohta, Shigenori
Eleven yeast strains suitable for frozen dough were selected from over 300 Saccharomyces strains. All of these were identified as Saccharomyces cerevisiae from morphological, cultural, and...