Zobrazeno 1 - 10
of 48
pro vyhledávání: '"Koichi, Tamano"'
Publikováno v:
Frontiers in Fungal Biology, Vol 4 (2023)
Externí odkaz:
https://doaj.org/article/b02528a2b80e4076b4b5c4a350991d9e
Autor:
Maiko Umemura, Koichi Tamano
Publikováno v:
Frontiers in Fungal Biology, Vol 3 (2022)
Peptidyl compounds produced by filamentous fungi, which are nonribosomal peptides (NRPs) and ribosomally synthesized and post-translationally modified peptides (RiPPs), are rich sources of bioactive compounds with a wide variety of structures. Some o
Externí odkaz:
https://doaj.org/article/139d668a21304c47af2a3cde1bbeaf89
Autor:
Koichi Tamano
Publikováno v:
MicrobiologyOpen, Vol 11, Iss 2, Pp n/a-n/a (2022)
Abstract In most countries, genetically modified microorganisms are not approved for use for fermentation in the food industry. Therefore, random mutagenesis and subsequent screening are performed to improve the productivities of valuable metabolites
Externí odkaz:
https://doaj.org/article/91cb7e2ab112422380338e564f28afe7
Autor:
Koichi Tamano, Akira Yoshimi
Publikováno v:
Frontiers in Fungal Biology, Vol 2 (2021)
Externí odkaz:
https://doaj.org/article/6264157c4547411bb827478998a7d7f8
Publikováno v:
BMC Biotechnology, Vol 19, Iss 1, Pp 1-10 (2019)
Abstract Background Aspergillus oryzae, a useful industrial filamentous fungus, produces limited varieties of secondary metabolites, such as kojic acid. Thus, for the production of valuable secondary metabolites by genetic engineering, the species is
Externí odkaz:
https://doaj.org/article/ff5686d5d38a4fecbe7682a74a721582
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
Aspergillus oryzae is a filamentous fungus that has historically been utilized in the fermentation of food products. In recent times, it has also been introduced as a component in the industrial biosynthesis of consumable compounds, including free fa
Externí odkaz:
https://doaj.org/article/4cf9babf99804f59a31b3bc943d9b053
Autor:
Napaporn Chintagavongse, Hayate Takiguchi, Chi Ming‐Hsuan, Koichi Tamano, Toru Hayakawa, Jun‐ichi Wakamatsu, Tomohiro Mitani, Haruto Kumura
Publikováno v:
Journal of the Science of Food and Agriculture. 102:4355-4362
Aspergillus sp. has been used in traditional Japanese fermented foods. Protease-containing culture products of A. oryzae have been applied as the adjunct enzyme source to enrich the flavor in ripened cheese. Although proteolysis was stimulated, the i
Publikováno v:
Bioscience, biotechnology, and biochemistry.
Free dihomo-γ-linolenic acid (DGLA), a polyunsaturated free fatty acid (FFA), can potentially be used to produce eicosanoid pharmaceuticals, such as prostaglandin E1. Previously, we constructed an Aspergillus oryzae mutant strain, named DGLA3, which
Autor:
Misaki Kamishima, Ayano Itoh, Yuta Yasunaka, Eiichiro Kan, Yasuji Koyama, Ai Miura, Tomohiro Tamura, Koichi Tamano
Publikováno v:
Journal of Bioscience and Bioengineering. 130:480-488
Free dihomo-γ-linolenic acid (DGLA), a polyunsaturated free fatty acid (FFA), is a precursor of the eicosanoid prostaglandin E1 and is expected to be a source material for artificial production. We previously constructed the Aspergillus oryzae mutan
Publikováno v:
Applied microbiology and biotechnology. 106(1)
Wild-type strains of Aspergillus oryzae develop yellow, yellow-green, green, or brown conidia. Previous reports suggested that the conidiation initiates with the biosynthesis of a yellow pigment YWA1 from acetyl-CoA by a polyketide synthase encoded b