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UMEMOTO, Yaichiro, SATO, Yasushi (1978) Lipolysis by intracellular lipase of Streptococcus lactis against its neutral lipids obtained by growth at low temperature. Agricultural and Biological Chemistry, 42. 221-225 doi:10.1271/bbb1961.42.221

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Reference TypeJournal (article/letter/editorial)
TitleLipolysis by intracellular lipase of Streptococcus lactis against its neutral lipids obtained by growth at low temperature.
JournalAgricultural and Biological Chemistry
AuthorsUMEMOTO, YaichiroAuthor
SATO, YasushiAuthor
Year1978Volume42
PublisherInforma UK Limited
DOIdoi:10.1271/bbb1961.42.221Search in ResearchGate
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Mindat Ref. ID12443203Long-form Identifiermindat:1:5:12443203:3
GUID0
Full ReferenceUMEMOTO, Yaichiro, SATO, Yasushi (1978) Lipolysis by intracellular lipase of Streptococcus lactis against its neutral lipids obtained by growth at low temperature. Agricultural and Biological Chemistry, 42. 221-225 doi:10.1271/bbb1961.42.221
Plain TextUMEMOTO, Yaichiro, SATO, Yasushi (1978) Lipolysis by intracellular lipase of Streptococcus lactis against its neutral lipids obtained by growth at low temperature. Agricultural and Biological Chemistry, 42. 221-225 doi:10.1271/bbb1961.42.221
In(n.d.) Agricultural and Biological Chemistry Vol. 42. Informa UK Limited

See Also

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Umemoto, Yaichiro, Sato, Yasushi (1978) Lipolysis by Intracellular Lipase ofStreptococcus lactisagainst Its Neutral Lipids Obtained by Growth at Low Temperature. Agricultural and Biological Chemistry, 42. 221-225 doi:10.1080/00021369.1978.10862961
UMEMOTO, Yaichiro, SATO, Yasushi (1978) Fatty acid composition of various lipid fractions of Streptococcus lactis grown at low temperature. Agricultural and Biological Chemistry, 42. 213-219 doi:10.1271/bbb1961.42.213
SUGIMOTO, Iwao, SATO, Yasushi, UMEMOTO, Yaichiro (1983) Hydrolysis of phosphatidyl ethanolamine by cell fractions of streptococcus lactis. Agricultural and Biological Chemistry, 47. 1201-1206 doi:10.1271/bbb1961.47.1201
UMEMOTO, Yaichiro, SATO, YASUSHI (1975) Relation of Cheddar cheese ripening to bacterial lipolysis. Agricultural and Biological Chemistry, 39. 2115-2122 doi:10.1271/bbb1961.39.2115
Umemoto, Yaichiro, Sato, Yasushi (1978) Fatty Acid Composition of Various Lipid Fractions ofStreptococcus lactisGrown at Low Temperature. Agricultural and Biological Chemistry, 42. 213-219 doi:10.1080/00021369.1978.10862960
UMEMOTO, Yaichiro, SATO, Yasushi, KITO, Junzo (1978) Direct observation of fine structures of bacteria in ripened Cheddar cheese by electron microscopy. Agricultural and Biological Chemistry, 42. 227-232 doi:10.1271/bbb1961.42.227
Sugimoto, Iwao, Sato, Yasushi, Umemoto, Yaichiro (1983) Hydrolysis of Phosphatidyl Ethanolamine by Cell Fractions ofStreptococcus lactis. Agricultural and Biological Chemistry, 47. 1201-1206 doi:10.1080/00021369.1983.10866081
Umemoto, Yaichiro, Sato, Yasushi (1975) Relation of Cheddar Cheese Ripening to Bacterial Lipolysis. Agricultural and Biological Chemistry, 39. 2115-2122 doi:10.1080/00021369.1975.10861929
Umemoto, Yaichiro, Umeda, Hiromitsu, Sato, Yasushi (1968) Studies on Lipolysis of Dairy Lactic Acid Bacteria. Agricultural and Biological Chemistry, 32. 1311-1317 doi:10.1080/00021369.1968.10859233
Umemoto, Yaichiro, Sato, Yasushi, Kito, Junzo (1978) Direct Observation of Fine Structures of Bacteria in Ripened Cheddar Cheese by Electron Microscopy. Agricultural and Biological Chemistry, 42. 227-232 doi:10.1080/00021369.1978.10862962
UMEMOTOT, Yaichiro, UMEDA, Hiromitsu, SATO, Yasushi (1968) Studies on Lipolysis of Dairy Lactic Acid Bacteria. Agricultural and Biological Chemistry, 32. 1311-1317 doi:10.1271/bbb1961.32.1311
 
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