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Characteristics of fermentation yeast isolated from traditional Ethiopian honey wine, ogol
The aroma characteristics of honey wine made with yeast ET99 were acceptable, as determined by organoleptic tests, and were found to be applicable to ethanol fermentation. Expand
Polysaccharide produced by the genus Pullularia. I. Production of polysaccharide by growing cells.
A dextranlike polysaccharide was found to be produced on substrates of sucrose, maltose, glucose, and fructose by growing cells of various strains of the genus Pullularia. The polysaccharide,Expand
Fungal glucoamylases and raw starch digestion
Abstract Mold glucoamylase which has a high debranching activity and is active in raw starch digestion, may be used successfully for the production of industrial alcohol from starch, withoutExpand
Production of ethanol from raw cassava starch by a nonconventional fermentation method
Raw cassava root starch was transformed into ethanol in a one‐step process of fermentation, in which are combined the conventional processes of liquefaction, saccharification, and fermentation toExpand
Characteristics of a rice beer (zutho) and a yeast isolated from the fermented product in Nagaland, India
Rice beer, known locally as zutho was collected in the Kohima district in Nagaland, India, and subjected to analytical and microbiological characterization. Zutho was a whitish porridge-like slurryExpand
Regulation of Polyglutamate Production in Bacillus subtilis (natto): Transformation of High PGA Productivity
Bacillus subtilis (natto) produces a considerable amount of polyglutamate (PGA). The genetic character of high PGA productivity of B. subtilis (natto) was transferred by DNA-mediated transformationExpand
Composition of Anthocyanin Pigments in Aromatic Red Rice and its Wine
The composition of anthocyanin pigments in aromatic red rice (RP) and its wine (WP) was mainly determined by HPLC analysis. The WP was constituted of about seven cyanidin-or peonidin-basedExpand
Effect of pH on Pullulan Elaboration by Aureobasidium pullulans S-1
The capability of Aureobasidium pullulans S-1 to produce pullulan varied considerably with the initial pH; that is, pullulan was hardly elaborated with initial pH 2 ~ 2.5, and the organism convertedExpand