Zobrazeno 1 - 10
of 95
pro vyhledávání: '"Kazunori Takamine"'
Autor:
Kazuki Mori, Chihiro Kadooka, Ken Oda, Kayu Okutsu, Yumiko Yoshizaki, Kazunori Takamine, Kosuke Tashiro, Masatoshi Goto, Hisanori Tamaki, Taiki Futagami
Publikováno v:
Data in Brief, Vol 41, Iss , Pp 107888- (2022)
Aspergillus luchuensis mut. kawachii is used primarily in the production of shochu, a traditional Japanese distilled alcoholic beverage. Here, we report the chromosome-level genome sequence of A. luchuensis mut. kawachii IFO 4308 (NBRC 4308) and a co
Externí odkaz:
https://doaj.org/article/427a7efc44de430894300c7d2a24b5a9
Autor:
Takakazu Yagi, Koji Ataka, Kai-Chun Cheng, Hajime Suzuki, Keizaburo Ogata, Yumiko Yoshizaki, Kazunori Takamine, Ikuo Kato, Shouichi Miyawaki, Akio Inui, Akihiro Asakawa
Publikováno v:
Food & Nutrition Research, Vol 64, Iss 0, Pp 1-9 (2020)
Background: Red rice koji (RRK), prepared by growing Monascus species on steamed rice, has been reported to lower blood glucose levels in diabetic animal models. However, the action mechanism is not yet completely understood. Objective: The objective
Externí odkaz:
https://doaj.org/article/4f7d26c05e3f4c5ba49af17135fbd5a3
Autor:
Zitai Wang, Kayu Okutsu, Taiki Futagami, Yumiko Yoshizaki, Hisanori Tamaki, Takuro Maruyama, Kazufumi Toume, Katsuko Komatsu, Fumio Hashimoto, Kazunori Takamine
Publikováno v:
Frontiers in Nutrition, Vol 7 (2020)
Shinkiku (Massa Medicata Fermentata) is a traditional crude drug used to treat anorexia and dyspepsia of elder patients in east Asia. Shinkiku is generally prepared by the microbial fermentation of wheat and herbs. Shinkiku is also used in Japanese K
Externí odkaz:
https://doaj.org/article/506f4f16f2a647f19b011c73db1ffb96
Autor:
Jannatul Ferdouse, Yuki Yamamoto, Seiga Taguchi, Yumiko Yoshizaki, Kazunori Takamine, Hiroshi Kitagaki
Publikováno v:
PeerJ, Vol 6, p e4768 (2018)
In the manufacture of sake, Japanese traditional rice wine, sake yeast is fermented with koji, which is steamed rice fermented with the non-pathogenic fungus Aspergillus oryzae. During fermentation, sake yeast requires lipids, such as unsaturated fat
Externí odkaz:
https://doaj.org/article/11427ebb34804826a2530cc9e69b6c0b
Autor:
Yumiko Yoshizaki, Chihiro Kawasaki, Kai-Chun Cheng, Miharu Ushikai, Haruka Amitani, Akihiro Asakawa, Kayu Okutsu, Yoshihiro Sameshima, Kazunori Takamine, Akio Inui
Publikováno v:
PeerJ, Vol 2, p e540 (2014)
Rice koji is considered a readily accessible functional food that may have health-promoting effects. We investigated whether white, yellow, and red koji have the anti-obesity effect in C57BL/6J mice fed a high-fat diet (HFD), which is a model for obe
Externí odkaz:
https://doaj.org/article/46c1816e6ad9423fa9e11bb5325d8e43
Autor:
Kayu Okutsu, Yuka Yamamoto, Fumiya Matsuo, Yumiko Yoshizaki, Taiki Futagami, Hisanori Tamaki, Goki Maeda, Eito Tsuchida, Kazunori Takamine
Publikováno v:
Journal of Bioscience and Bioengineering. 135:458-465
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d17c760712eecc06f61bd0e592e92668
https://doi.org/10.1016/j.jbiosc.2023.03.010
https://doi.org/10.1016/j.jbiosc.2023.03.010
Autor:
Kentaro Hiramatsu, Atsushi Nishitani, Kayu Okutsu, Yumiko Yoshizaki, Kazunori Takamine, Hisanori Tamaki, Taiki Futagami
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 87:672-682
In this study, we developed an efficient gene targeting system for the osmophilic fungus Aspergillus chevalieri, which is commonly used in the production of a dried bonito, katsuobushi. Specifically, we utilized the clustered regularly interspaced sh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f42cd4155711c744957c43667fdf587e
https://doi.org/10.1093/bbb/zbad033
https://doi.org/10.1093/bbb/zbad033
Autor:
Bohan Li, Yumiko Yoshizaki, Kayu Okutsu, Yuki Haruyama, Yuta Sato, Taiki Futagami, Hisanori Tamaki, Kazunori Takamine
Publikováno v:
Journal of Bioscience and Bioengineering. 134:326-330
In shochu-making, a small amount of fermenting moromi is added to a koji/water mixture instead of yeast culture to initiate fermentation. This is a characteristic process called Sashi-moto. It is known that shochu yeast is replaced by wild yeast upon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::75178c142d84763294039c06d49a7d76
https://doi.org/10.1016/j.jbiosc.2022.07.011
https://doi.org/10.1016/j.jbiosc.2022.07.011
Publikováno v:
BUNSEKI KAGAKU. 71:425-430
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b61588082ca1d821d004a5a4e6df787
https://doi.org/10.2116/bunsekikagaku.71.425
https://doi.org/10.2116/bunsekikagaku.71.425
Autor:
Tiantian Wang, Isao Hanashiro, Yumiko Yoshizaki, Yuki Kobashi, Suzuka Noda, Kayu Okutsu, Taiki Futagami, Hisanori Tamaki, Kazunori Takamine
Publikováno v:
Journal of Applied Glycoscience; 2023, Vol. 70 Issue 4, p109-117, 9p