Zobrazeno 1 - 10
of 91
pro vyhledávání: '"Keitarou KIMURA"'
Publikováno v:
Frontiers in Microbiology, Vol 12 (2022)
We determined the whole genome sequences of three bacterial strains, designated as FNDCR1, FNDCF1, and FNDCR2, isolated from a practical nata-de-coco producing bacterial culture. Only FNDCR1 and FNDCR2 strains had the ability to produce cellulose. Th
Externí odkaz:
https://doaj.org/article/34adc0d020394aa7a7ec35868a3e1e4e
Autor:
Takashi Inaoka, Xue Zhang, Kazuya Morimatsu, Kazutaka Yamamoto, Yoshiko Nakaura, Keitarou Kimura
Publikováno v:
Food Engineering Reviews. 13:442-453
In food processing, high hydrostatic pressure (HHP) can inactivate microbes, and the inactivation is either lethal or sublethal, depending on the intensity of HHP-induced stress. Inactivation of bacteria is a key to ensure food safety by HHP food pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::24699a552dda82aa02a76d858203428c
https://doi.org/10.1007/s12393-020-09271-8
https://doi.org/10.1007/s12393-020-09271-8
Publikováno v:
Food Science and Technology Research. 27:497-504
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::534a6d6644085b2492dcfa4997876d0a
https://doi.org/10.3136/fstr.27.497
https://doi.org/10.3136/fstr.27.497
Publikováno v:
Frontiers in microbiology. 12
We determined the whole genome sequences of three bacterial strains, designated as FNDCR1, FNDCF1, and FNDCR2, isolated from a practical nata-de-coco producing bacterial culture. Only FNDCR1 and FNDCR2 strains had the ability to produce cellulose. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::bbf9c118b19720af5352d2c1814fe698
https://pubmed.ncbi.nlm.nih.gov/35185823
https://pubmed.ncbi.nlm.nih.gov/35185823
Autor:
Mayumi Kamada, Sumitaka Hase, Kazushi Fujii, Masato Miyake, Kengo Sato, Keitarou Kimura, Yasubumi Sakakibara
Publikováno v:
PLoS ONE, Vol 10, Iss 10, p e0141369 (2015)
Bacillus subtilis is the main component in the fermentation of soybeans. To investigate the genetics of the soybean-fermenting B. subtilis strains and its relationship with the productivity of extracellular poly-γ-glutamic acid (γPGA), we sequenced
Externí odkaz:
https://doaj.org/article/24e20695eec1493a81cf0ecd2fb805d2
Autor:
Yasubumi Sakakibara, Keitarou Kimura, Sy Le Thanh Nguyen, Sumitaka Hase, Tsuyoshi Hachiya, Le Thi Thu Hong, Yuh Shiwa, Hirofumi Yoshikawa
Publikováno v:
SC10201911280003
NARO成果DBa
NARO成果DBa
Poly-γ-glutamic acid (γPGA) production by Bacillus subtilis is regulated by the quorum sensing system where DegQ transmits the cell density signal to a DNA-binding protein DegU. A mutation suppressing the γPGA-negative phenotype of degQ gene knock
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bad180dc36dd78e9db94d98e17597a09
https://doi.org/10.1016/j.jbiosc.2019.05.014
https://doi.org/10.1016/j.jbiosc.2019.05.014
Publikováno v:
SC30202003120005
NARO成果DBd
NARO成果DBd
Acetoin (3-hydroxy-2-butanone) is a four-carbon ketone–alcohol used in the food industry and is also a precursor to important industrial chemicals such as butanediols and butanols. It is used in the food industry for the production of several foods
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::32dd61b079f56a5c16850a8050b3ba7d
https://doi.org/10.1007/s12355-019-00764-3
https://doi.org/10.1007/s12355-019-00764-3
Autor:
Nobuyuki Fujita, Hirofumi Yoshikawa, Shiho Suzuki, Yuh Shiwa, Hiroshi Hara, Shinichi Kitamura, Atsuo Kimura, Takatsugu Miyazaki, Keitarou Kimura, Kazumi Funane, Daiki Mizushima
Publikováno v:
SC10202002280015
NARO成果DBa
NARO成果DBa
Paenibacillus sp. 598K produces cycloisomaltooligosaccharides (CIs) in culture from dextran and starch. CIs are cyclic oligosaccharides consisting of seven or more α-(1 → 6)-linked-d-glucose residues. The extracellular enzyme CI glucanotransferase
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c7cb50176a0442747d52a1acd2365f08
http://id.nii.ac.jp/1578/00004898/
http://id.nii.ac.jp/1578/00004898/
Autor:
Keitarou Kimura, Satoshi Yokoyama
Publikováno v:
Current Opinion in Biotechnology. 56:36-42
Bacillus species such as Bacillus subtilis and Bacillus amyloliquefaciens are widely used to produce fermented foods from soybeans and locust beans in Asian and West African countries, respectively. Genomic information for B. subtilis strains isolate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::406e3cbdaf260ee72e8744498289e5e0
https://doi.org/10.1016/j.copbio.2018.09.001
https://doi.org/10.1016/j.copbio.2018.09.001
Publikováno v:
Biocontrol Science. 24:167-172
Spores of Bacillus subtilis suspended in water or aqueous solution of NaCl, CaCl2, sodium lactate, or calcium lactate at pH 4 - 7 was subjected to spore inactivation by simultaneous combination of medium high hydrostatic pressure (MHHP; 100 MPa) trea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7d930cc325e3c879e53335720f33b69
https://doi.org/10.4265/bio.24.167
https://doi.org/10.4265/bio.24.167