Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Hiroaki Negoro"'
Publikováno v:
Journal of Bioscience and Bioengineering. 133:140-145
4-Vinylguaiacol (4-VG) is one of the most common off-flavors found in sake. 4-VG is produced from its precursor, ferulic acid, which is a component of the cell wall of the rice endosperm. The release of ferulic acid in sake brewing is thought to be m
Autor:
Hiroaki Negoro, Hiroki Ishida
Publikováno v:
FEMS yeast research. 22(1)
Sake is a traditional Japanese alcoholic beverage made from rice and water, fermented by the filamentous fungi Aspergillus oryzae and the yeast Saccharomyces cerevisiae. Yeast strains, also called sake yeasts, with high alcohol yield and the ability
Publikováno v:
Applied Microbiology and Biotechnology. 104:4971-4983
During alcohol fermentation, Saccharomyces cerevisiae produces organic acids, including succinate, acetate, and malate. Since malate contributes to the pleasant flavor of sake (a Japanese alcoholic beverage), various methods for breeding high-malate-
Publikováno v:
KAGAKU TO SEIBUTSU. 55:434-437
Publikováno v:
Journal of the Institute of Brewing. 122:605-611
Malate is an important taste component of sake (a Japanese alcoholic beverage) that is produced by the yeast Saccharomyces cerevisiae during alcoholic fermentation. A variety of methods for generating high malate-producing yeast strains have been dev
Publikováno v:
Journal of Bioscience and Bioengineering. 121:665-671
Malate in sake (a Japanese alcoholic beverage) is an important component for taste that is produced by yeasts during alcoholic fermentation. To date, many researchers have developed methods for breeding high-malate-producing yeasts; however, genes re
Autor:
Hiroaki Negoro
Publikováno v:
Journal of Japan Association on Odor Environment. 46:350-356
Autor:
Hiroshi Kikukawa, Takaiku Sakamoto, Jun Ogawa, Sakayu Shimizu, Akinori Ando, Eiji Sakuradani, Hiroaki Negoro, Tomoyo Okuda
Publikováno v:
Journal of Bioscience and Bioengineering. 120:299-304
We investigated the omega-3 eicosatetraenoic acid (ETA) production by molecular breeding of the oleaginous fungus Mortierella alpina, which can slightly accumulate ETA only when cultivated at a low temperature. The endogenous ω3-desaturase gene or t
Autor:
Sakayu Shimizu, Takaiku Sakamoto, Tatsuya Muratsubaki, Jun Ogawa, Akinori Ando, Eiji Sakuradani, Tomoyo Okuda, Hiroshi Kikukawa, Hiroaki Negoro
Publikováno v:
European Journal of Lipid Science and Technology. 117:1919-1927
The oleaginous fungus Mortierella alpina is known to accumulate eicosapentaenoic acid (EPA) only when cultivated at a low temperature (below 15°C). Here, we investigated EPA production at an ordinary temperature (28°C) by expressing the Saprolegnia
Publikováno v:
Journal of bioscience and bioengineering. 125(2)
Saccharomyces cerevisiae produces organic acids such as succinate, acetate, and malate during alcoholic fermentation. Since malate contributes to the pleasant taste of sake (a Japanese alcoholic beverage), various methods for breeding high-malate-pro