Výsledky vyhledávání

Factors affecting the ethanol productivity of yeast in molasses

Publikováno v: Journal of Fermentation and Bioengineering. 79:449-452

The ethanol production by a laboratory yeast strain, X2180-1B, was less than half that by an alcohol yeast, YOY655, in a molasses medium containing 30% sugars, although X2180-1B produced approximately the same amount of ethanol as YOY655 in a nutriti

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::00fad36d0977166f33421c337be8922e
https://doi.org/10.1016/0922-338x(95)91260-c

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Reconstruction of ethanol fermentation in permeabilized cells of the yeast Saccharomyces cerevisiae

Autor: Kozo Ouchi, Kazuhiko Takeshige

Publikováno v: Journal of Fermentation and Bioengineering. 79:11-16

Saccharomyces cerevisiae cells from a stationary culture were permeabilized with 1% toluene, 4% ethanol and 0.075% Triton X-100. Not only sugars but also ATP, NAD + , magnesium and inorganic phosphate must be simultaneously added to initiate the etha

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3bab48448e3e094ed3dbdd8b588f76bf
https://doi.org/10.1016/0922-338x(95)92736-v

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A DNA construct useful for specific chromosome loss in Saccharomyces cerevisiae

Autor: Hideki Kawasaki, Kozo Ouchi

Publikováno v: Journal of Fermentation and Bioengineering. 77:125-130

A GAL1-R/RS-RS cassette DNA was constructed to induce the loss of a specific chromosome in Saccharomyces cerevisiae. The cassette is composed of two specific recombination sites (RS) derived from the pSR1 plasmid of Zygosaccharomyces rouxii, and the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::41b45612b40a92650077d652d1ac6e58
https://doi.org/10.1016/0922-338x(94)90310-7

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Molecular breeding of a sake yeast with a mutated ARO4 gene which causes both resistance to o-fluoro-dl-phenylalanine and increased production of β-phenethyl alcohol

Autor: Kozo Ouchi, Seigo Takasawa, Kazuro Fukuda, Makoto Watanabe, Kozo Asano

Publikováno v: Journal of Fermentation and Bioengineering. 73:366-369

A sake yeast, Saccharomyces cerevisiae, was transformed with a YCp vector containing a mutated ARO4 gene (ARO4-OFP) derived from S. cerevisiae which encodes the 3-deoxy- d -arabino-heptulosonate-7-phosphate (DAHP) synthase released from feedback inhi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::be46240cc29627b031b53a818172de3a
https://doi.org/10.1016/0922-338x(92)90280-8

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Construction of a sucrose-fermenting bakers' yeast incapable of hydrolysing fructooligosaccharides

Autor: Kozo Ouchi, Yuji Oda

Publikováno v: Enzyme and Microbial Technology. 13:495-498

Fructooligosaccharides stimulate the growth of intestinal bifidobacteria which are related to the favorable health and nutrition of humans and other animals. Since the efficient amount of fructooligosaccharide for an adult human is relatively large (

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d506c9da07085c3f73ccf25fe5a922ed
https://doi.org/10.1016/0141-0229(91)90008-x

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Hybridization of Bakers' yeast by the rare-mating method to improve leavening ability in dough

Autor: Yuji Oda, Kozo Ouchi

Publikováno v: Enzyme and Microbial Technology. 12:989-993

Saccharomyces cerevisiae MA233 is a diploid strain that is available for breadmaking by the frozen-dough method but it has lower leavening ability than commercial Bakers' yeasts in dough with no sugar or a small amount of sugar. To improve baking qua

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2d1b2fe3c8020612180c202c119e9e76
https://doi.org/10.1016/0141-0229(90)90122-7

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Effects of yeast invertase on ethanol production in molasses

Autor: Kozo Ouchi, Kazuhiko Takeshige

Publikováno v: Journal of Fermentation and Bioengineering. 79:513-515

Ethanol fermentation by an alcohol yeast, YOY655, was slower in molasses than in a nutrition rich medium with the same sugar content. Osmolality was much higher in the molasses, and the slower fermentation in the molasses was ascribed to depressed fe

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::45cb76a0257ec026992d3dd7fd894c5e
https://doi.org/10.1016/0922-338x(95)91274-9

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Improvement of Freeze Tolerance of Commercial Baker’s Yeasts in Dough by Heat Treatment before Freezing

Autor: Satoshi Nakagawa, Kozo Ouchi

Publikováno v: Bioscience, Biotechnology, and Biochemistry. 58:2077-2079

Although fully fermented doughs with a non-freeze-tolerant yeast lost fermentative activity after frozen storage, heat treatment for 46°C for 10 min of the fermented doughs greatly improved the freeze tolerance. The specific volume increased and the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b627d07a423ff860e5e6a60f7ba87142
https://doi.org/10.1271/bbb.58.2077

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