Search Results - "Ichimura, Takefumi"
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Effect of lactose hydrolysis on the milk-fermenting properties of Lactobacillus delbrueckii ssp. bulgaricus 2038 and Streptococcus thermophilus 1131
Published in Journal of dairy science (01-02-2021)“…Yogurt is a well-known nutritious and probiotic food and is traditionally fermented from milk using the symbiotic starter culture of Streptococcus thermophilus…”
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Nutritional Value of Yogurt as a Protein Source: Digestibility/Absorbability and Effects on Skeletal Muscle
Published in Nutrients (01-10-2023)“…Yogurt is a traditional fermented food that is accepted worldwide for its high palatability and various health values. The milk protein contained in yogurt…”
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Yogurt Production
Published in Methods in molecular biology (Clifton, N.J.) (2024)“…Yogurt is a widely consumed dairy product that is obtained through the fermentation of lactic acid bacteria. During fermentation, these bacteria produce lactic…”
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Molecular Mechanism of Distinct Salt-Dependent Enzyme Activity of Two Halophilic Nucleoside Diphosphate Kinases
Published in Biophysical journal (03-06-2009)“…Nucleoside diphosphate kinases from haloarchaea Haloarcula quadrata (NDK-q) and H. sinaiiensis (NDK-s) are identical except for one out of 154 residues, i.e.,…”
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Molecular Mechanism Salt-Dependent Enzyme Activity of Two Halophilic Nucleoside Diphosphate Kinases
Published in Biophysical journal (03-06-2009)“…Nucleoside diphosphate kinases from haloarchaea Haloarcula quadrata (NDK-q) and H. sinaiiensis (NDK-s) are identical except for one out of 154 residues, i.e.,…”
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