(Q37156539)

18 August 2017

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title

Traditional healthful fermented products of Japan (English)

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18 August 2017

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Yoshikatsu Murooka

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18 August 2017

Mitsuo Yamshita

series ordinal

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18 August 2017

publication date

7 May 2008

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Journal of Industrial Microbiology & Biotechnology

18 August 2017

published in

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18 August 2017

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18 August 2017

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18 August 2017

page(s)

791-798

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Effect of the oral administration of Lactobacillus brevis subsp. coagulans on interferon-alpha producing capacity in humans

18 August 2017

cites work

1 reference

Crossref

https://api.crossref.org/works/10.1007%2FS10295-008-0362-5

Dietary soybeans intake and bone mineral density among 995 middle-aged women in Yokohama

21 January 2018

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Crossref

https://api.crossref.org/works/10.1007%2FS10295-008-0362-5

Probiotics in man and animals

21 January 2018

2 references

Crossref

https://api.crossref.org/works/10.1007%2FS10295-008-0362-5

21 January 2018

12 December 2020

Molecular characterization of Lactobacillus plantarum genes for beta-ketoacyl-acyl carrier protein synthase III (fabH) and acetyl coenzyme A carboxylase (accBCDA), which are essential for fatty acid biosynthesis

1 reference

12 December 2020

Soybean allergens and hypoallergenic soybean products

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12 December 2020

Novel histamine measurement by HPLC analysis used to assay histidine decarboxylase inhibitory activity of shoyuflavones from soy sauce

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12 December 2020

Thrombolytic effect of nattokinase on a chemically induced thrombosis model in rat

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12 December 2020

Antitumor effect of heat-killed Lactobacillus plantarum L-137 through restoration of impaired interleukin-12 production in tumor-bearing mice

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12 December 2020

Reduction of Escherichia coli O157:H7 populations in soy sauce, a fermented seasoning

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12 December 2020

Extract of vinegar "Kurosu" from unpolished rice inhibits the proliferation of human cancer cells

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12 December 2020

In vitro and in vivo anti-allergic activity of soy sauce

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12 December 2020

Soy sauce biochemistry.

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12 December 2020

Isolation and identification of DPPH radical scavenging compounds in Kurosu (Japanese unpolished rice vinegar).

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12 December 2020

Characterization of acetic acid bacteria in traditional acetic acid fermentation of rice vinegar (komesu) and unpolished rice vinegar (kurosu) produced in Japan

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12 December 2020

Relationship of soybean paste soup intake to gastric cancer risk.

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12 December 2020

Suppressive effects of Lactobacillus casei cells, a bacterial immunostimulant, on the incidence of spontaneous thymic lymphoma in AKR mice

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12 December 2020

A randomized trial comparing the effect of casein with that of soy protein containing varying amounts of isoflavones on plasma concentrations of lipids and lipoproteins

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12 December 2020

Inhibition of benzo[a]pyrene-induced mouse forestomach neoplasia and reduction of H2O2 concentration in human polymorphonuclear leucocytes by flavour components of japanese-style fermented soy sauce

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12 December 2020

Potential uses of probiotics in clinical practice

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12 December 2020

Measurement of Gly m Bd 30K, a major soybean allergen, in soybean products by a sandwich enzyme-linked immunosorbent assay

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12 December 2020

Effects of soy products in reducing risk of spontaneous and neutron-induced liver-tumors in mice

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12 December 2020

Production of L-sorbitol from L-fructose by Aureobasidium pullulans LP23 isolated from soy sauce mash

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12 December 2020

Cloning and expression of a Streptomyces cholesterol oxidase gene in Streptomyces lividans with plasmid pIJ702.

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12 December 2020

Production of L-talitol from L-psicose by Metschnikowia koreensis LA1 isolated from soy sauce mash

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12 December 2020

Genomic sequence of the pathogenic and allergenic filamentous fungus Aspergillus fumigatus

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12 December 2020

Relationship between peroxyl radical scavenging capability measured by the chemiluminescence method and an aminocarbonyl reaction product in soy sauce

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12 December 2020

Analysis of isoflavone content in tempeh, a fermented soybean, and preparation of a new isoflavone-enriched tempeh

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12 December 2020

Extract of Kurosu, a vinegar from unpolished rice, inhibits azoxymethane-induced colon carcinogenesis in male F344 rats

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12 December 2020

Enhancement of the fibrinolytic activity in plasma by oral administration of nattokinase

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12 December 2020

Genome sequencing and analysis of Aspergillus oryzae

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12 December 2020

The antioxidant activities of seasonings used in Asian cooking. Powerful antioxidant activity of dark soy sauce revealed using the ABTS assay

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12 December 2020

Heterologous expression of a gene encoding cholesterol oxidase in probiotic strains of Lactobacillus plantarum and Propionibacterium freudenreichii under the control of native promoters

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12 December 2020

Functional effects of Japanese style fermented soy sauce (shoyu) and its components

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12 December 2020

Microbial Production of Xylitol from Glucose

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12 December 2020

Cloning and characterization of cDNA coding for a new allergen from the house dust mite, Dermatophagoides farinae.

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12 December 2020

Effects of lactobacilli on interferon production in young and aged mice

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12 December 2020

Comparative genomics of the lactic acid bacteria

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12 December 2020

Kurosu, a traditional vinegar produced from unpolished rice, suppresses lipid peroxidation in vitro and in mouse skin.

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12 December 2020

Heat-killed Lactobacillus plantarum L-137 suppresses naturally fed antigen-specific IgE production by stimulation of IL-12 production in mice

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12 December 2020

Effects of oral administration of Lactobacillus casei on antitumor responses induced by tumor resection in mice

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12 December 2020

Immunological functions of soy sauce: hypoallergenicity and antiallergic activity of soy sauce

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12 December 2020

The production of a new tempeh-like fermented soybean containing a high level of gamma-aminobutyric acid by anaerobic incubation with Rhizopus

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12 December 2020

In vitro evaluation of physiological activity of vinegar produced from barley-, sweet potato-, and rice-shochu post-distillation slurry

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12 December 2020

A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese Natto; a typical and popular soybean food in the Japanese diet

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12 December 2020

Lactobacilli differentially modulate expression of cytokines and maturation surface markers in murine dendritic cells

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12 December 2020

Effect of gamma-aminobutyric acid-enriched tempeh-like fermented soybean (GABA-Tempeh) on the blood pressure of spontaneously hypertensive rats

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12 December 2020

Extract of vinegar "Kurosu" from unpolished rice inhibits the development of colonic aberrant crypt foci induced by azoxymethane

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12 December 2020

Purification and identification of an angiotensin I-converting enzyme inhibitor from soy sauce

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12 December 2020

Development of a host-vector system for Lactobacillus plantarum L137 isolated from a traditional fermented food produced in the Philippines

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12 December 2020

Inhibition of benzo(a)pyrene-induced mouse forestomach neoplasia by dietary soy sauce

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12 December 2020

Antiplatelet activity of soy sauce as functional seasoning

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12 December 2020

FDA approves health claim labeling for foods containing soy protein

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12 December 2020

Inhibition of benzo[a]pyrene-induced mouse forestomach neoplasia by a principal flavor component of Japanese-style fermented soy sauce

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12 December 2020

10.1007/S10295-008-0362-5

Identifiers

DOI

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18 August 2017

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