1. Effect of lactic acid bacteria on fatty acid composition of phospholipids of yeast grown in kimoto;Mizoguchi;Seibutsu-kogaku,1994
2. Effects of physiological properties of Saccharomyces cerevisiae grown in kimoto on viability during the resting period;Mizoguchi;Seibutsu-kogaku,1994
3. Effect of fatty acid saturation in membrane lipid bilayers on simple diffusion in the presence of ethanol at high concentrations;Mizoguchi;J. Ferment. Bioeng.,1995
4. Production and tolerance of ethanol in relation to phospholipid fatty-acyl composition in Saccharomyces cervisiae NCYC 431;Beavan;J. Gen. Microbiol.,1982
5. Differences in the intracellular lipids of sake yeast in main mash seeded respectively with two kinds of seed mash: kimoto and sokujo-moto;Mizoguchi;J. Ferment. Bioeng.,1995