Molecular Cloning of DNA Complementary to Mouse Submandibular Gland Renin mRNA
T. MASUDA, T. IMAI, T. FUKUSHI, M. SUDOH, S. HIROSE and K. MURAKAMI
Fruiting-inducing Activity of Cerebrosides Observed with Schizophyllum commune
G. KAWAI and Y. IKEDA
Enzymology
Purification and Characterization of a Novel L-Phenylalanine Oxidase (Deaminating and Decarboxylating) from Pseudomonas sp. P-501
H. KOYAMA
Further Characterization of a Novel L-Phenylalanine Oxidase (Deaminating and Decarboxylating) from Pseudomonas sp. P-501
H. KOYAMA
A New Enzyme, Proline Acylase (N-Acyl-L-Proline Amidohydrolase) from Pseudomonas Species
M. KIKUCHI, I. KOSHIYAMA and D. FUKUSHIMA
Halophilic Nuclease of a Moderately Halophilic Bacillus sp.: Production, Purification and Characterization
H. ONISHI, T. MORI, S. TAKEUCHI, K. TANI, T. KOBAYASHI and M. KAMEKURA
Steady-state Kinetics and Spectral Properties of Corynebacterium Sarcosine Oxidase
S. HAYASHI, M. SUZUKI and S. NAKAMURA
Microbiology
Inactivation of Nuclease H of the Moderate Halophile Micrococcus varians ssp. halophilus during Cultivation in the Presence of Salting-in-type Salts
M. KAMEKURA and H. ONISHI
Food Science
Discrimination and Cluster Analysis of Soy Sauce GLC Profiles
T. AISHIMA
Comparison of Headspace and Distillation Techniques for Soy Sauce Aroma in Relation to Analysis by Silica Capillary Gas Chromatography and Sensory Evaluation
T. AISHIMA
Application of Halophilic Nuclease H of Micrococcus varians subsp. halophilus to Commercial Production of Flavoring Agent 5′-GMP