Výsledky vyhledávání - "Hiromi Yamagishi"

Defective quiescence entry promotes the fermentation performance of bottom-fermenting brewer's yeast

Autor: Taku Kato, Yasuo Motoyama, Mayu Oomuro, Masayuki Aizawa, Yan Zhou, Takeshi Akao, Hiromi Yamagishi, Daisuke Watanabe

Publikováno v: Journal of Bioscience and Bioengineering. 122:577-582

One of the key processes in making beer is fermentation. In the fermentation process, brewer's yeast plays an essential role in both the production of ethanol and the flavor profile of beer. Therefore, the mechanism of ethanol fermentation by of brew

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d83c8942203a2e8a3d2e65cd0f242e70
https://doi.org/10.1016/j.jbiosc.2016.04.007

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Development of flocculent Saccharomyces cerevisiae strain GYK-10 for the selective fermentation of glucose/fructose in sugar mills

Autor: Satoshi Ohara, Akira Sugimoto, Takayuki Masuda, Takaomi Yasuhara, Yasuhiro Fukushima, Hiromi Yamagishi, Taku Kato

Publikováno v: Journal of Bioscience and Bioengineering. 122:58-63

Advances in glucose/fructose-selective ethanol production have successfully enhanced raw sugar extraction from sugarcane juice by converting inhibitory substances (i.e., glucose/fructose) into ethanol, which is removed by subsequent operations in can

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67a20446debd00fd355c29687540da43
https://doi.org/10.1016/j.jbiosc.2015.12.012

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Investigation of beer-spoilage ability ofDekkera/Brettanomycesyeasts and development of multiplex PCR method for beer-spoilage yeasts

Autor: Koji Suzuki, Kazumaru Iijima, Masayuki Aizawa, Hiromi Yamagishi, Shizuka Asano, Satoshi Shimotsu

Publikováno v: Journal of the Institute of Brewing. 121:177-180

There have been many beer-spoilage incidents caused by wild yeasts. Saccharomyces cerevisiae, Dekkera anomala and D. bruxellensis have been recognized as beer-spoilage yeasts in the brewing industry. In contrast, the beer spoilage ability of Brettano

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1242a712b43466d966dcd5532b33761f
https://doi.org/10.1002/jib.209

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Differentiation between brewing and non-brewing yeasts using a combination of PCR and RFLP

Autor: Tomoo Ogata, Y. Otsuta, K. Sakai, Wataru Funahashi, Hiromi Yamagishi

Publikováno v: Journal of Applied Microbiology. 86:505-513

In order to differentiate brewing from non-brewing yeasts, a specific polymerase chain reaction (PCR) which targeted the open reading frame of FLO1 was employed. Non-brewing yeasts include 'non-brewing Saccharomyces yeasts' and 'non-Saccharomyces yea

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b436fb04480bc20df9a7208680736a6e
https://doi.org/10.1046/j.1365-2672.1999.00691.x

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Construction of bottom-fermenting yeasts that over express the ubiquitin ligase RSP5 gene and their effects on high-gravity fermentation

Autor: Hiromi Yamagishi, Tomoo Ogata, Ken Ukibe, Hiroshi Takagi

Publikováno v: Journal of Brewing and Distilling. 3

It has been reported that over expression of the ubiquitin ligase RSP5 gene conferred tolerance to various stresses in laboratory yeast Saccharomyces cereivisiae. We constructed strains of bottom-fermenting yeast, natural hybrid, in which the S. cere

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::54369222434c05156f55933f20809890
https://doi.org/10.5897/jbd11.017

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Appearance of Poor-fermenting Variants in Brewing Yeast Culture

Autor: Hiromi Yamagishi, Toshifumi Yuuki, Noboru Kagami, Yukitomo Yokogawa, Masayo Minemura, Yoshikazu Ohya, Kazunori Shibata

Publikováno v: Bioscience, Biotechnology, and Biochemistry. 65:2361-2363

A class of yeast variants appears after cultivation of a bottom-fermenting brewing yeast strain, IFO2003. Although IFO2003 fails to grow well above 33 degrees C, the variants can grow up to 34 degrees C. Temperature-resistance and an acquired phenoty

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef8b77e3bbfd2c3b8827b5253978dfb2
https://doi.org/10.1271/bbb.65.2361

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Role of bottom-fermenting brewer's yeast KEX2 in high temperature resistance and poor proliferation at low temperatures

Autor: Yoshikazu Ohya, Satoru Nogami, Hiromi Yamagishi, Shinsuke Ohnuki, Tomoo Ogata

Publikováno v: The Journal of general and applied microbiology. 56(4)

Variants of bottom-fermenting brewer's yeast that grew at high temperatures and showed poor proliferation and fermentation at low temperatures were isolated. Similar variants of laboratory yeast were also isolated and found to be incapable of mating.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::86fe624e431d3973217478326d72fd6b
https://pubmed.ncbi.nlm.nih.gov/20953094

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Chromosomal structures of bottom fermenting yeasts

Autor: Tomoo Ogata, Hiromi Yamagishi

Publikováno v: Systematic and applied microbiology. 22(3)

A genomic comparison of bottom fermenting yeasts was performed by pulsed-field gel electrophoresis and Southern blot analysis with some S. cerevisiae gene probes. We confirmed that strains of bottom fermenting yeast have four chromosomes originating

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::37952ae63c93031b67f869da93e9f88b
https://pubmed.ncbi.nlm.nih.gov/10553286

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