Concepedia

Munekazu Kishimoto

MK

6

Publications

231

Citations

6

H-Index

1993

Active since

Affiliations

Sapporo Holdings (Japan)(Current)

University of Yamanashi

Munekazu Kishimoto is an author at Sapporo Holdings (Japan) specializing in food fermentation, medicine, and biotechnology.

Top concepts

Food FermentationMedicineMicrobiologyBiotechnologyBiologyGeneticsBiomanufacturingHealthEngineeringFood Chemistry

Publications per year

1993–2002

6

Publications

6

Fermentation characteristics of hybrids between the cryophilic wine yeast Saccharomyces bayanus and the mesophilic wine yeast Saccharomyces cerevisiae

Munekazu Kishimoto · Journal of Fermentation and Bioengineering · 1994 · 71 citations

Fermentation Characteristics, Microbiology, Food Fermentation +1

Breeding of brewer's yeast by hybridization between a top-fermenting yeast Saccharomyces cerevisiae and a cryophilic yeast Saccharomyces bayanus

Masahide Sato, Munekazu Kishimoto, Junji Watari et al. · Journal of Bioscience and Bioengineering · 2002 · 57 citations

Biology, Engineering, Food Fermentation +8

Growth temperatures and electrophoretic karyotyping as tools for practical discrimination of saccharomyces bayanus and saccharomyces cerevisiae.

Munekazu Kishimoto, Shoji Goto · The Journal of General and Applied Microbiology · 1995 · 38 citations · Full text

Biology, Biomanufacturing, Food Fermentation +14

Classification of cryophilic wine yeasts based on electrophoretic karyotype, G+C content and DNA similarity.

Munekazu Kishimoto, Eiichi Soma, Shoji Goto · The Journal of General and Applied Microbiology · 1994 · 30 citations · Full text

G+c Content, Cryophilic Wine Yeasts, Dna Similarity +16

Selection and fermentation properties of cryophilic wine yeasts

Munekazu Kishimoto, Takashi Shinohara, Eiichi Soma et al. · Journal of Fermentation and Bioengineering · 1993 · 21 citations

Food Chemistry, Biomanufacturing, Fermentation Properties +7

Rows per page

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