Stimulatory Effect of Certain Plant Sphingolipids on Fruiting of Schizophyllum commune
G. KAWAI, M. OHNISHI, Y. FUJINO and Y. IKEDA
Polyamines in Moderately and Extremely Halophilic Bacteria
M. KAMEKURA, S. BARDOCZ, P. ANDERSON, R. WALLACE and D. J. KUSHNER
Production, Purification, and Characterization of an Amylase from the Moderate Halophile, Micrococcus varians subspecies halophilus
T. KOBAYASHI, M. KAMEKURA, W. KANLAYAKRIT and H. ONISHI
Microbiology
Archaebacterial Diether Lipids in a Non-alkalophilic, Non-pigmented Extremely Halophilic Bacterium
H. ONISHI, T. KOBAYASHI, S. IWAO and M. KAMEKURA
Growth of Vibrio costicola and Other Moderate Halophiles in a Chemically Defined Minimal Medium
M. KAMEKURA, R. WALLACE, A. R. HIPKISS and D. J. KUSHNER
Production and Function of Enzymes of Eubacterial Halophiles
M. KAMEKURA
Food Science
Application of Multivariate Analysis to Silica Capillary GC Profiles to Differentiate the Aroma Characteristics of Worcestershire Sauces
T. AISHIMA
Organic Chemistry
Synthesis and Biological Activity of the Isomers and Analogs of (4E,8E,2S,3R,2′R)-N-2′-Hydroxyhexadecanoyl-9-methyl-4,8-sphingadienine, the Ceramide Portion of the Fruiting-inducing Cerebroside in a Basidiomycete Schizophyllum commune