mem amino acid mixture Search Results


atcc medium  (ATCC)
97
ATCC atcc medium
Atcc Medium, supplied by ATCC, used in various techniques. Bioz Stars score: 97/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/mem+amino+acid+mixture/10__1074_slash_jbc__m302889200-68-4-4?v=ATCC
Average 97 stars, based on 1 article reviews
atcc medium - by Bioz Stars, 2026-06
97/100 stars
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black koji a. luchuensis mem-c strain  (Kirishima Shuzo Co)
90
Kirishima Shuzo Co black koji a. luchuensis mem-c strain
Schemes of Amazake manufacture. The black koji was derived from A. <t>luchuensis</t> MEM-C strain and the yellow koji was from A. oryzae. Black and yellow rice koji were incubated at 34–40 °C for a total of 42 h, first at 34 °C for 16 h, then at 36 °C for 8 h, and finally at 40 °C for 18 h. Then, 800 g of cooked rice, 800 g of rice koji, and 2400 mL of water were mixed in a 5 L-volumetric flask and saccharified at 55 °C for 16 h. After saccharification, the mixture was filtered and pasteurized at 85 °C for 30 min and finally freeze-dried to collect Amazake powder. BA: black koji Amazake; YA: yellow koji Amazake.
Black Koji A. Luchuensis Mem C Strain, supplied by Kirishima Shuzo Co, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/mem+amino+acid+mixture/pmc10340636-70-6-10?v=Kirishima+Shuzo+Co
Average 90 stars, based on 1 article reviews
black koji a. luchuensis mem-c strain - by Bioz Stars, 2026-06
90/100 stars
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mem amino acids  (Thermo Fisher)
99
Thermo Fisher mem amino acids
Schemes of Amazake manufacture. The black koji was derived from A. <t>luchuensis</t> MEM-C strain and the yellow koji was from A. oryzae. Black and yellow rice koji were incubated at 34–40 °C for a total of 42 h, first at 34 °C for 16 h, then at 36 °C for 8 h, and finally at 40 °C for 18 h. Then, 800 g of cooked rice, 800 g of rice koji, and 2400 mL of water were mixed in a 5 L-volumetric flask and saccharified at 55 °C for 16 h. After saccharification, the mixture was filtered and pasteurized at 85 °C for 30 min and finally freeze-dried to collect Amazake powder. BA: black koji Amazake; YA: yellow koji Amazake.
Mem Amino Acids, supplied by Thermo Fisher, used in various techniques. Bioz Stars score: 99/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/mem+amino+acid+mixture/pmc02830557-81-48-50?v=Thermo+Fisher
Average 99 stars, based on 1 article reviews
mem amino acids - by Bioz Stars, 2026-06
99/100 stars
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pbs medium  (Boster Bio)
96
Boster Bio pbs medium
Schemes of Amazake manufacture. The black koji was derived from A. <t>luchuensis</t> MEM-C strain and the yellow koji was from A. oryzae. Black and yellow rice koji were incubated at 34–40 °C for a total of 42 h, first at 34 °C for 16 h, then at 36 °C for 8 h, and finally at 40 °C for 18 h. Then, 800 g of cooked rice, 800 g of rice koji, and 2400 mL of water were mixed in a 5 L-volumetric flask and saccharified at 55 °C for 16 h. After saccharification, the mixture was filtered and pasteurized at 85 °C for 30 min and finally freeze-dried to collect Amazake powder. BA: black koji Amazake; YA: yellow koji Amazake.
Pbs Medium, supplied by Boster Bio, used in various techniques. Bioz Stars score: 96/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/mem+amino+acid+mixture/pm22470138-41-28-33?v=Boster+Bio
Average 96 stars, based on 1 article reviews
pbs medium - by Bioz Stars, 2026-06
96/100 stars
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m9 medium  (Valiant Co Ltd)
96
Valiant Co Ltd m9 medium
Schemes of Amazake manufacture. The black koji was derived from A. <t>luchuensis</t> MEM-C strain and the yellow koji was from A. oryzae. Black and yellow rice koji were incubated at 34–40 °C for a total of 42 h, first at 34 °C for 16 h, then at 36 °C for 8 h, and finally at 40 °C for 18 h. Then, 800 g of cooked rice, 800 g of rice koji, and 2400 mL of water were mixed in a 5 L-volumetric flask and saccharified at 55 °C for 16 h. After saccharification, the mixture was filtered and pasteurized at 85 °C for 30 min and finally freeze-dried to collect Amazake powder. BA: black koji Amazake; YA: yellow koji Amazake.
M9 Medium, supplied by Valiant Co Ltd, used in various techniques. Bioz Stars score: 96/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/mem+amino+acid+mixture/pm36436882-281-23-59?v=Valiant+Co+Ltd
Average 96 stars, based on 1 article reviews
m9 medium - by Bioz Stars, 2026-06
96/100 stars
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recombinant human interleukin-2  (PeproTech)
90
PeproTech recombinant human interleukin-2
Schemes of Amazake manufacture. The black koji was derived from A. <t>luchuensis</t> MEM-C strain and the yellow koji was from A. oryzae. Black and yellow rice koji were incubated at 34–40 °C for a total of 42 h, first at 34 °C for 16 h, then at 36 °C for 8 h, and finally at 40 °C for 18 h. Then, 800 g of cooked rice, 800 g of rice koji, and 2400 mL of water were mixed in a 5 L-volumetric flask and saccharified at 55 °C for 16 h. After saccharification, the mixture was filtered and pasteurized at 85 °C for 30 min and finally freeze-dried to collect Amazake powder. BA: black koji Amazake; YA: yellow koji Amazake.
Recombinant Human Interleukin 2, supplied by PeproTech, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/mem+amino+acid+mixture/pm35113654-192-35-47?v=PeproTech
Average 90 stars, based on 1 article reviews
recombinant human interleukin-2 - by Bioz Stars, 2026-06
90/100 stars
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molecular biology grade water  (Corning Life Sciences)
90
Corning Life Sciences molecular biology grade water
Schemes of Amazake manufacture. The black koji was derived from A. <t>luchuensis</t> MEM-C strain and the yellow koji was from A. oryzae. Black and yellow rice koji were incubated at 34–40 °C for a total of 42 h, first at 34 °C for 16 h, then at 36 °C for 8 h, and finally at 40 °C for 18 h. Then, 800 g of cooked rice, 800 g of rice koji, and 2400 mL of water were mixed in a 5 L-volumetric flask and saccharified at 55 °C for 16 h. After saccharification, the mixture was filtered and pasteurized at 85 °C for 30 min and finally freeze-dried to collect Amazake powder. BA: black koji Amazake; YA: yellow koji Amazake.
Molecular Biology Grade Water, supplied by Corning Life Sciences, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/mem+amino+acid+mixture/pmc09949542-48-0-16?v=Corning+Life+Sciences
Average 90 stars, based on 1 article reviews
molecular biology grade water - by Bioz Stars, 2026-06
90/100 stars
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mem nonessential amino acids  (Solarbio Inc)
90
Solarbio Inc mem nonessential amino acids
Key resources table
Mem Nonessential Amino Acids, supplied by Solarbio Inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/mem+amino+acid+mixture/pmc10119598-25-0-5?v=Solarbio+Inc
Average 90 stars, based on 1 article reviews
mem nonessential amino acids - by Bioz Stars, 2026-06
90/100 stars
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penicillin–streptomycin solution (ps)  (FUJIFILM)
90
FUJIFILM penicillin–streptomycin solution (ps)
Key resources table
Penicillin–Streptomycin Solution (Ps), supplied by FUJIFILM, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/mem+amino+acid+mixture/pmc09525106-24-5-65?v=FUJIFILM
Average 90 stars, based on 1 article reviews
penicillin–streptomycin solution (ps) - by Bioz Stars, 2026-06
90/100 stars
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non-essential amino-acids  (Lonza)
90
Lonza non-essential amino-acids
Key resources table
Non Essential Amino Acids, supplied by Lonza, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/mem+amino+acid+mixture/pm24051082-72-29-31?v=Lonza
Average 90 stars, based on 1 article reviews
non-essential amino-acids - by Bioz Stars, 2026-06
90/100 stars
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minimum essential medium non-essential amino acids (mem)  (Corning Life Sciences)
90
Corning Life Sciences minimum essential medium non-essential amino acids (mem)
Key resources table
Minimum Essential Medium Non Essential Amino Acids (Mem), supplied by Corning Life Sciences, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/mem+amino+acid+mixture/pmc07053329-77-13-20?v=Corning+Life+Sciences
Average 90 stars, based on 1 article reviews
minimum essential medium non-essential amino acids (mem) - by Bioz Stars, 2026-06
90/100 stars
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bis tris polyacrylamide gels  (Thermo Fisher)
99
Thermo Fisher bis tris polyacrylamide gels
Key resources table
Bis Tris Polyacrylamide Gels, supplied by Thermo Fisher, used in various techniques. Bioz Stars score: 99/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/mem+amino+acid+mixture/pmc07593890-568-24-27?v=Thermo+Fisher
Average 99 stars, based on 1 article reviews
bis tris polyacrylamide gels - by Bioz Stars, 2026-06
99/100 stars
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Image Search Results


Schemes of Amazake manufacture. The black koji was derived from A. luchuensis MEM-C strain and the yellow koji was from A. oryzae. Black and yellow rice koji were incubated at 34–40 °C for a total of 42 h, first at 34 °C for 16 h, then at 36 °C for 8 h, and finally at 40 °C for 18 h. Then, 800 g of cooked rice, 800 g of rice koji, and 2400 mL of water were mixed in a 5 L-volumetric flask and saccharified at 55 °C for 16 h. After saccharification, the mixture was filtered and pasteurized at 85 °C for 30 min and finally freeze-dried to collect Amazake powder. BA: black koji Amazake; YA: yellow koji Amazake.

Journal: Foods

Article Title: Effects of Amazake Produced with Different Aspergillus on Gut Barrier and Microbiota

doi: 10.3390/foods12132568

Figure Lengend Snippet: Schemes of Amazake manufacture. The black koji was derived from A. luchuensis MEM-C strain and the yellow koji was from A. oryzae. Black and yellow rice koji were incubated at 34–40 °C for a total of 42 h, first at 34 °C for 16 h, then at 36 °C for 8 h, and finally at 40 °C for 18 h. Then, 800 g of cooked rice, 800 g of rice koji, and 2400 mL of water were mixed in a 5 L-volumetric flask and saccharified at 55 °C for 16 h. After saccharification, the mixture was filtered and pasteurized at 85 °C for 30 min and finally freeze-dried to collect Amazake powder. BA: black koji Amazake; YA: yellow koji Amazake.

Article Snippet: The black koji was derived from A. luchuensis MEM-C strain (Kirishima Shuzo Co., Ltd., Miyazaki, Japan) and yellow koji (Akita Konno store Co., Ltd., Akita, Japan) was from A. oryzae .

Techniques: Derivative Assay, Incubation

Key resources table

Journal: iScience

Article Title: Commercial dishes with gelatin-free microstructured inserts for elongated stem cell self-renewal and pluripotency

doi: 10.1016/j.isci.2023.106446

Figure Lengend Snippet: Key resources table

Article Snippet: MEM nonessential amino acids , Solarbio , Cat#N1250.

Techniques: Recombinant, Staining, Isolation, Purification, Software