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1A05-12
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2023/03/14 11:00
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ÎÐÇ¿¶Ý¤Ë¤ª¤¤¤Æbo3·¿¥¥Î¡¼¥ë»À²½¹ÚÁǤˤè¤ë¹¥µ¤À¸°é¤òж¿Ê¤µ¤»¤ë¼«Á³ÊѰۤβòÀÏ
Spontaneous mutations that promote the aerobic growth utilizing bo3-type quinol oxidase in Pseudomonas aeruginosa
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¡ûTAKAYUKI INAZAWA1, MINENOSUKE MATSUTANI4, MASAHUMI KAMEYA2,3, MASAHARU ISHII2,3, HIROYUKI ARAI2,3
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1Fac. Agric., Univ. Tokyo, 2Dept. Biotechnol., Univ. Tokyo, 3CRIIM, Univ. Tokyo, 4NODAI Genome Res. Center, Tokyo Univ. Agric.
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1C03-02
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2023/03/14 10:00
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Acetobacter pasteurianus¤Î¿Ý»ÀÂÑÀ°ø»ÒAarC¤È¤½¤Î¥Ñ¥é¥í¥°¤Ë¤è¤ë¿Ý»ÀÂå¼Õ
Acetate metabolism by the acetic acid resistance factor AarC and its paralog in Acetobacter pasteurianus.
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¡ûKaho MURAKAMI1, Naoya KATAOKA1,2, Kazunobu MATSUSHITA1,2, Minenosuke MATSUTANI3, Toshiharu YAKUSHI1,2
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1Yamaguchi Univ., 2RCTMR, Yamaguchi Univ., 3Tokyo Univ Agric.
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1C03-10
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2023/03/14 10:00
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¼«²ÈÀ½Çß´³¤·¤«¤éʬΥ¤µ¤ì¤¿Æý»À¶ÝLatilactobacillus sakei subsp. sakei ¤ÎÀ¸Íý¡¦¥²¥Î¥à¤ÎÆÃħ¤Î²òÌÀ
Physiological and genomic characterization of lactic acid bacteria Latilactobacillus sakei subsp. sakei isolated from homemade salted plum
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¡ûRyunosuke GOMI1, Toshihiro SUZUKI1, Minenosuke MATUTANI2, Keita KUROSAWA3, Morio ISHIKAWA1
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1Grad. sch. Dept. Ferment. Sci., Tokyo Univ. of Agric., 2NODAI Genome Res. center, Tokyo, Univ. of Agric, 3Dept. Ferment. Sci., Tokyo Univ. of Agric.
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1C05-05
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2023/03/14 11:00
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ÂÑÇ®²½¿Ý»À¶ÝAcetobacter pasteurianus TH-3¤Ë¤ª¤±¤ë³èÀ»ÀÁǼï¡ÊROS¡ËÀ¸À®¤ÈÍÞÀ©¤Îµ¡¹½
Mechanism of ROS generation and its regulation in thermally adapted Acetobacter pasteurianus TH-3 strain
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¡ûKazunobu Matsushita1,2, Mako Toyota1, Nami Matsumoto1, Minenosuke Matsutani3, Naoya Kataoka1,2, Toshiharu Yakushi1,2
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1Yamaguchi Univ. Agr., 2Yamaguchi Univ. RCTMR, 3Tokyo Univ. of Agr. NODAI Genome Res. Center
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3A08-09
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2023/03/16 14:00
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¥ß¡¼¥Æ¥£¥ó¥°¥ë¡¼¥à A
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Relationship between microorganisms and odorous component in Kusaya gravy that plays a very important role in Kusaya, a traditional Japanese fermented fish product
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¡û´î¿ ¹§²ð1¡¢Ä¹ÅÄ Î´¹°2¡¢µÈ»³ ͵À¹3¡¢Ë±Ê Íüǵ4¡¢¾¾±º ¿é4¡¢¾¾Ã« ÊöÇ·²ð5¡¢³¤Ìî ÎÉÊå1¡¢ÀÐÀî ¿¹É×1,4¡¢ÎëÌÚ ÉÒ¹°1,4
¡ûKosuke KITA1, Takahiro OSADA2, Hiromori YOSHIYAMA3, Rino TOYONAGA4, Midori MATSUURA4, Minenosuke MATSUTANI5, Ryosuke UNNO1, Morio ISHIKAWA1,4, Toshihiro SUZUKI1,4
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1Grad. Sch. Dept. Ferment. Sci., Tokyo Univ. of Agric., 2Osada Shouten, 3Niijima Fishery Cooperative, 4Dept. Ferment. Sci., Tokyo Univ. of Agric., 5NGRC, Tokyo Univ. of Agric.